A few months ago we were preparing Bezzia a comforting rice noodle and mushroom soupdo you remember her? The rice noodles that we had left over then we will use today to cook a dish that is also simple and ideal to incorporate into the weekly menu: Stir-fried chicken, zucchini and rice noodles.
Simple, light, nutritious... this difficult stir-fry is that it feels bad. It has an important base of vegetables based on onion, pepper, carrot and zucchini, to which chicken and rice noodles are also incorporated. And to give it more flavor, a splash of soy sauce.
This is a very easy recipe adapt to your pantry and that it is ideal to dispose of all those remains of ingredients that are left in it. If you replace the zucchini with green beans or cooked cauliflower florets, the result will also be great. Try it!
Ingredients
- Olive oil
- 1 chopped onion
- 1 green Italian bell pepper, chopped
- 1/2 red bell pepper, chopped
- 2 carrots, thinly sliced
- 1/2 large zucchini
- 1 chicken breast, diced
- 50 g. rice noodle
- Black pepper
- Soy sauce
Step by step
- In a large skillet brown the chicken and the carrot with a splash of oil. Once golden, take out the chicken and reserve it.
- Then add to the pan the rest of the vegetables and sauté for 10 minutes, until tender.
- Meanwhile, boil water in a pot. When it boils, add the rice noodles, turn off the heat and let them cook for 4 minutes. Then, rinse with water and drain the noodles well.
- Are the vegetables already tender and have they taken on colour? Add the chicken and noodles, add some freshly ground black pepper, a splash of soy sauce and skip three more minutes.
- The stir-fried chicken, zucchini and rice noodles, it is ready to serve!