Wok noodles with chicken and vegetables and cauliflower

A quick and satisfying rice noodle recipe for the whole family!

Recipe author

Wok noodles with chicken and vegetables and colored cabbage

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Composition / ingredients

servings:

Rice noodles

250

Chicken fillet

200

Cauliflower

250

Carrots

Onion

Vegetable oil

Salt

to taste

Spices are dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 5 g

Fats 17 % 3 g

Carbohydrates 56 % 10 g

84 kcal

GI: 50 / 50 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the noodle products. Rinse and peel the vegetables. Rinse the chicken fillet.
Step 2:
Grate the carrots on a fine grater.
Step 3:
Cut the chicken fillet into strips.
Step 4:
Grate the onion. Cut the cauliflower into cubes.
Step 5:
Boil rice noodles in salted water for 6 minutes. Put the finished noodles in a colander and rinse with cold water.
Step 6:
Preheat the frying pan, pour in vegetable oil. Fry the chicken fillet for 5 minutes, stirring constantly.
Step 7:
Add chopped vegetables to the chicken fillet. Add salt and spices to taste. Fry for another 10 minutes.
Step 8:
Add noodles to vegetables and chicken. Turn off the stove. Stir and let stand for 15 minutes.

Wok noodles with chicken fillet and fried vegetables are one of the favorite dishes in our family. Appetizing and satisfying, noodles are cooked in a matter of minutes. It is prepared from available products. Rice noodles can be bought in any supermarket in the department of products for Japanese cuisine. Meat and vegetables in wok noodles can be varied, depending on the availability of products in the refrigerator. For example, I replace chicken meat with turkey or veal. And cauliflower can be replaced or supplemented with frozen string beans. With beans, wok noodles turn out brighter.

My tips for cooking wok noodles at home:

-It is better to use a special wok frying pan for cooking noodles. Or use just a deep frying pan, which is available.
-After adding noodles to vegetables, stir it in a circular motion so that the noodles mix better with vegetables and chicken.
-Make sure that the rice noodles are not digested. Cooking time is 6 minutes. It's better to undercook the noodles a little than to digest them.
-Rinse the noodles thoroughly with cold water so that they do not stick together during further cooking.
-Be sure to let the noodles stand after cooking, so it will be better soaked in oil and juice from vegetables.
-For lovers of sharper dishes, I advise you to add soy sauce to the noodles.
-If you do not add hot spices to the dish and significantly reduce the amount of vegetable oil for frying, it is quite possible to cook this dish for children.