Chicken and Spring Vegetable Stir-fry with Rice Noodles
A vibrant and quick stir-fry featuring tender chicken, fresh seasonal asparagus and bell peppers, tossed with slippery rice noodles in a savory ginger-garlic soy sauce.
Ingredients
- Chicken Breast190 g
- Rice Noodles50 g
- Bell Pepper60 g
- Spring Onion20 g
- Garlic5 g
- Bell Pepper60 g
- Sesame Oil5 ml
- Olive Oil11.5 ml
- Asparagus75 g
- Ginger5 g
- Soy Sauce12.5 ml
Instructions
- 1Step 1
Cook rice noodles according to package directions, usually by soaking in hot water for 5-7 minutes. Drain and set aside.
- 2Step 2
While noodles cook, slice chicken breast into thin strips. Chop asparagus into 2-inch pieces, slice bell pepper, and thinly slice spring onions. Mince garlic and ginger.
- 3Step 3
Heat olive oil in a large skillet or wok over high heat. Add chicken and stir-fry for 3-4 minutes until lightly browned and cooked through.
- 4Step 4
Add asparagus, bell pepper, garlic, and ginger to the skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- 5Step 5
Add the cooked rice noodles, soy sauce, and sesame oil to the skillet. Toss everything together for 1-2 minutes until well combined and heated through.
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