Rice Noodles with Chicken and Prawns – healthy stir-fry dish, full of vegetables, easily prepared for lunch or dinner.
Rice Noodles with Chicken and Prawns are healthy dish, full of vegetables, that is easily prepared for lunch or dinner.
Vegetables are quickly stir-fried in oil, some chicken stock is added, then rice noodles are directly cooked in the same pot. It is seasoned with ginger, cayenne pepper, oyster sauce, soy sauce, and sesame oil. In the end some cooked chicken and prawn tails are added to the dish.
This recipe is not strict – you change the kind of vegetables and meat you are using.
This quantity of ingredients produced more food than I could use in one day. So, the next day I added some more chicken stock and turned this dish into a tasty Rice Noodles with Chicken and Prawns soup.
- 1 Tbsp vegetable oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 cup bell pepper (red, green and/or yellow), julienned
- 1 carrot julienned
- 1 cup frozen beans
- 1 cup shredded cabbage
- 2 cups chicken stock
- 9 oz (250 g) packet rice noodles
- 1/4 tsp ginger
- cayenne pepper optional
- 1 tsp soy sauce
- 1 oyster sauce
- 1 tsp sesame oil
- 2 cups cooked chicken breast meat cut into bite-sized chunks
- 1 cup prawn tails shelled
In a wok or a large pan, heat vegetable oil. Saute onion until soft. Add garlic and fry for 1 minute.
Add bell peppers, carrot, beans and cabbage. Cook, stirring, until cabbage has wilted.
Add chicken stock and bring to the boil. Add rice noodles directly into vegetable mixture. Simmer until noodles are cooked.
Add ginger, cayenne pepper, soy sauce, oyster sauce, sesame oil, chicken and prawns. Toss until heated through. Serve immediately.
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