Sautéed rice noodles with chicken
Rice noodles are a good alternative for people allergic to gluten as they can enjoy noodle cuisine without wheat being used!
EQUIPMENT (click pictures for details)
Ingredients
- 400 gr fresh rice noodles
- 500 gr chicken fillet
- 2 pcs chopped garlic cloves
- 400 gr broccoli
- 2 tbsp chopped pistachios
- 2 pcs lemon juice
- 2-3 tbsp soy sauce
- ½ tsp sesame oil (optional)
Instructions
- Wash and cut the broccoli into pieces.
- Cut the chicken breast into strips and season with salt, pepper, chilli flakes and lemon juice.
- Sauté the chicken strips until light brown. Add the broccoli, garlic and continue frying with a lid on until tender.
- Remove from the pan, add the fresh rice noodles and toss well for 2-3 minutes.
- Combine the chicken mixture with the noodles. Add the pistachios, some soy sauce, and sesame oil.
- Season to taste and serve.
Notes
- If you use dry rice noodles, soak them for 8-10 minutes in warm water. Then use the same way as the fresh noodles.
- Pistachios can be substituted with flaked almonds.
Nutrition for 1 portion
Calories: 593kcalCarbohydrates: 93gProtein: 35gFat: 8gCholesterol: 80mgSodium: 863mgFiber: 5gSugar: 2gVitamin A: 680IUVitamin C: 91mgCalcium: 82mgIron: 2mg
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