Ingredients for Veggie Rice Noodle and Mixed Nuts
- 3 Tbsp Sesame oil (divided)
- 300 g rice vermicelli noodles
- Mixed roasted nuts (chestnut, macadamia, peanuts, cashew)
- marinade
- 1 chicken breast
- 1 tsp minced ginger
- 1 tsp garlic powder
- Salt
- sauce
- 3 Tbsp honey
- 3 Tbsp soy sauce
- 3 Tbsp rice wine vinegar
- vegetables
- 125 g button mushrooms, sliced
- 2 cups broccoli florets
- 1/2 cup chopped coriander
Cooking Instructions for making Veggie Rice Noodle and Mixed Nuts
Cut chicken into bite side pieces. Mix in marinade ingredients and let sit overnight or for 2 hours
In a small bowl, mix sauce ingredients and set aside
Add rice noodles to boiling water and cook stirring occasionally for 10 minutes. Drain and rinse under cold water
Heat half of the sesame oil in a large skillet over medium-high heat. Fry marinated chicken until slightly browned. Transfer into a plate and set aside
In the same skillet, heat the remaining half of sesame over medium-high heat. Season and sauté the vegetables until the broccoli is crisp-tender and mushrooms have shrunken (4 – 5 minutes). Stir in some of the coriander towards the end
Add noodles and chicken back to the skillet and pour the sauce in. Toss noodles until well coated and most of the sauce absorbed (nothing more than 3minutes to avoid drying it out)
Serve and garnish with mixed toasted nuts and more coriander
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