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🍽️ Chili Rice Noodles with Chicken and Vegetables

630 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Rinse the chicken breast under cold water and pat it dry with kitchen paper. Cut the meat into thin strips and season with salt and pepper.
  2. 2. Peel the onions and garlic cloves and chop them into fine dice.
  3. 3. Cut off the woody lower ends of the asparagus. Wash the asparagus and cut it into pieces about 4 centimeters long.
  4. 4. Clean the broccoli, wash it thoroughly, and divide it into small, fine florets.
  5. 5. Peel the ginger and chop it very finely.
  6. 6. Wash half of the chili pepper, remove the seeds, rinse again if necessary, and chop it finely as well.
  7. 7. Halve the lime and squeeze out the juice.
  8. 8. Heat rapeseed oil and sesame oil in a coated pan. Fry the chicken strips in it, turning occasionally, for about 3 minutes over medium heat.
  9. 9. Add the onions, garlic, ginger, chili, broccoli, asparagus, 2 tablespoons of lime juice, and if necessary 2 to 3 tablespoons of water to the pan. Simmer everything, stirring occasionally, for about 10 minutes.
  10. 10. While the meat and vegetable mixture simmers, put the rice noodles in a large bowl. Pour boiling salted water over them according to the package instructions and let them soak.
  11. 11. Drain the noodles and let them drain well. Season the meat and vegetable mixture with salt and pepper, then add the noodles and simmer everything for another 3 minutes. Finally, serve the dish in bowls or on plates.
  12. 12. Wash the basil, shake it dry, pluck the leaves from the stems, and chop them finely. Sprinkle the chili rice noodles with the basil and serve.

Nutrition per serving