Rice noodles with chicken fillet.

Rice noodles - business card oriental cuisine. She happens to be with a suitable side dish to meat and fish dishes, can become a component of salads, soups and even a filling for baked goods. Cooking noodles is easy and quick: they do not require cooking and are wonderfully steamed with boiling water. An important point: products made from rice flour are suitable for those who are on a gluten-free diet.

How to cook rice noodles

Those who like to experiment with dough can try their hand at making rice flour paste at home. Simplifycooking rice noodlesYou can use a pasta machine, but even without this wonderful device you will get delicious thin “spaghetti”. Flour for products can be purchased ready-made, but if you have a home mill, try making it from cereal. Turn on the fine grinding mode, grind 400 g of any rice and get snow-white flour.

For every 110 g of flour, take one large egg, knead tightly, elastic dough. Roll out the layer thinner, if possible - pass it through the rollers of a pasta machine and cut the noodles as thin as possible. This can be done manually like this: roll the layer into a roll and cut off very narrow strips from the edge. Dry the noodles on the counter before cooking.

How long to cook rice noodles

Strips cut from homemade rice dough should be cooked the same way you cook pasta: boil in a large amount of water for about five minutes. It's a different matter if you bought the product in a store. Before,how to cook rice noodles at home, read the instructions on the package and follow them. Manufacturers recommend boiling a large amount of water (about two liters), removing it from the heat, adding the contents of the package to the boiling water and keeping it covered for 10-15 minutes. Then drain the water and rinse the noodles with cold water to stop the swelling process.

Rice noodles - calories

Rice pasta is a complete, satisfying, carbohydrate side dish that creates a neutral background to the main oriental dishes.Calorie content of rice noodles– 109 kcal, the ratio of proteins, fats, carbohydrates (BJU) is 1: 0.2: 27.7%. It is believed that the second name for rice spaghetti is funchoza. This is wrong, glass vermicelli funchose, although similar to rice, is made from starchy substances legumes, potatoes. The product contains three times more calories, its usefulness is often disputed. For the sake of the generally accepted, here rice noodles will usually be called funchose.

Rice Noodle Recipes

This product is used everywhere in oriental cuisine. Asianrice noodle dishescan be hot or cold, it is added to soups, salads, and cooked with meat, vegetables, and seafood. Ten amazing recipes will help you look at Chinese, Korean, Japanese culinary traditions from a different angle, adapt them to local conditions, preserving the romantic charm of Asia.

Rice noodles with chicken and vegetables

• Number of servings: 6.
• Cuisine: Asian.

Asiatic salad with rice noodles and chickengood as a breakfast. Fried pieces of chicken fillet and funchose complement each other, making the salad satisfying, and vegetables and herbs will give the day a strong start and fill the body with vitamins. To dress the salad, use a mixture of wine vinegar and olive oil with spices - a traditional oriental sauce. It is important not to dry out the meat when frying so that it is tender.

• rice noodles – 600 g;
• chicken fillet – 2 pcs.;
• lettuce – 4 pcs.;
• garlic – 2 cloves;
• onion (small) – 1 pc.;
• olive oil – 7 tbsp. l.;
• vinegar– 5 tbsp. l.;
• sugar – 1/2 tsp;
• salt, pepper mixture.

Cooking method:

1. In heated oil (no more than 2 tablespoons), sauté the garlic cloves, divided into several parts. Remove the garlic and place the chicken breasts cut into small pieces into the oil. Fry until done.
2. Boil the funchose and rinse it with water.
3. Cut each tomato into four parts, chop the lettuce with your hands, tearing off pieces from it.
4. Mix the prepared ingredients and season them.
5. To make the dressing, heat the oil and fry the garlic pieces in it. The oil should be used and the garlic should be discarded. Place vinegar, oil, pepper, salt in a container with a lid (bottle, jar). Mix the sauce by shaking. Fill it up ready dish. Can be served warm.

Rice noodle salad

• Cooking time: 15 minutes.
• Number of servings: 4.
• Calorie content of the dish: 256 kcal.
• Purpose: for breakfast, salad for the main course.
• Cuisine: Japanese.
• Difficulty of preparation: easy.

To Chinese noodle saladit not only tasted good, but also looked appetizing, steam the funchose correctly. Be sure to rinse it with cold water to prevent the thin threads from sticking together. Since the salad contains soy sauce, there is no need to use salt or overuse pepper and other spices. Enjoy the taste of natural vegetables in an oriental frame: funchose and traditional Japanese dressing will fill your morning with oriental motifs.

Ingredients:

• funchose – 100 g;
• tomato – 2 pcs.;
• sweet pepper – 1 pc.;
• cucumber – 1 pc. (approx. 100 g);
• green pea– 70 g;
• garlic – 2 cloves;
• greens (dill, basil) - a small bunch;
• olive oil – 30-50 ml;
• soy sauce – 3 tbsp. l.

Cooking method:

1. Before preparing the dish, boil the noodles until tender. Cut it into pieces as you wish: the pieces can be long or not very long.
2. Saute chopped garlic in oil, add noodles and fry a little.
3. Finely chop the tomatoes (they need to be peeled) and peppers.
4. Grate the cucumber on a large grater.
5. Mix the salad ingredients and season them soy sauce.

Funchoza with shrimp

• Cooking time: 30 minutes.
• Number of servings: 6.
• Calorie content of the dish: 344 kcal
• Purpose: for breakfast, lunch.
• Cuisine: Thai.
• Difficulty of preparation: easy.

A Thai dish that will delight seafood lovers -rice noodles with shrimp. It can be served cold or warm as you like. To feel the spirit of the east, you will need vegetables, Chinese vermicelli and fried shrimps. Please your family, prepare this dish for a family dinner, and you will have a reason to talk with your children about distant countries and plan joint trips.

Ingredients:

• rice noodles – 200 g;
• shrimp – 350 g;
• egg – 2 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• Chinese cabbage (small) – 1 pc.;
• garlic – 2 cloves;
• olive oil– 3 tbsp. l.;
• soy sauce – 4 tbsp. l.;
• teriyaki sauce – 2 tbsp. l.;
• sugar – 1 tbsp. l.

Cooking method:

1. Prepare Chinese vermicelli. While it cooks, take care of the eggs.
2. Heat the oil in a frying pan, pour in the slowly beaten eggs and fry, stirring. When the scrambled eggs are ready, cut them into thin ribbons.
3. Use two teaspoons of oil to fry onions, carrots, garlic, cut into thin strips. Add shredded cabbage and fry for a few more minutes.
4. Separately, fry the shrimp until golden brown.
5. Mix all the ingredients of the dish, add sauces and sugar, and simmer for another two minutes.

How to cook rice noodles with chicken

• Cooking time: 30 minutes.
• Number of servings: for two.
• Calorie content of the dish: 146 kcal.
• Purpose: for breakfast, second course.
• Cuisine: Thai.
• Difficulty of preparation: easy

Pad Thai is a delicious dish from Thailand, the basis of which is healthy funchose. Various meats or fish ingredients, herbs, vegetables, peanuts. There are as many Pad Thai recipes as there are Thai chefs, but the principles of its execution are the same. Below is one of the most simple options this dish, which can easily be adapted to local conditions and products. Try cooking it andrice noodles with chickenwill become your family's favorite dish.

Ingredients:

• funchose – 200 g;
• soy sprouts – 150 g;
• chicken fillet – 1 pc.;
• soy sauce – 5 tbsp. l.;
• fish sauce– 1 tsp;
• garlic – 2 cloves;
• roasted peanuts – 4 tbsp. l.;
• sunflower oil – 30 ml;
• chilli.

Cooking method:

1. Rinse the fillet, dry it, soak it using soy sauce as a marinade. Leave for an hour.
2. Cook funchoza in boiling water, rinse with cold water to prevent it from sticking together.
3. Sauté crushed garlic in oil, add chili. Place chicken pieces in a frying pan and fry until golden brown on all sides.
4. TO fried chicken add rice vermicelli, continue frying for a couple of minutes.
5. Place bean sprouts in a frying pan, add soy and fish sauce. After three minutes, the dish can be removed from the heat.
6. Sprinkle with roasted peanuts when serving.

Seafood with rice noodles - recipes

• Cooking time: 40 minutes.
• Number of servings: for four.
• Calorie content of the dish: 289 kcal.
• Purpose: for dinner.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Recipes with photos showingrice noodles with seafood, cause a lot of reviews. Exotic dishes are extremely popular and are considered “restaurant”, but any novice housewife can prepare funchose with octopus, shrimp and mussels. The recipe is simple, and the ingredients can be found in any supermarket. Surprise your loved ones with Eastern food at home.

Ingredients:

• rice noodles – 200 g;
• seafood (shrimp, octopus, mussels or a mixture of them) – 300 g;
• carrots (small) – 1 pc.;
• bell pepper – 1 pc.;
• onion – 1 pc.;
• garlic – 2 cloves;
• vegetable oil – 2 tbsp. l.;
• soy sauce – 4 tbsp. l.;
• lemon juice – 2 tbsp. l.

Cooking method:

1. Wash the seafood, peel it and leave it in the marinade for half an hour. For the marinade, mix lemon juice and soy sauce.
2. Boil the noodles and rinse.
3. Cut all the vegetables into strips and fry in vegetable oil until the carrots are ready.
4. Add seafood to vegetables. Fry for about 7 minutes more.
5. Mix the contents of the frying pan with the funchose and keep it on the fire for another couple of minutes. Serve warm.

How to cook rice noodles with vegetables

• Cooking time: 30 minutes.
• Number of servings: for two.
• Calorie content of the dish: 172 kcal.
• Purpose: for dinner, for breakfast, diet.
• Cuisine: Japanese.
• Difficulty of preparation: easy.

For those who are watching their diet or do not eat animal proteins, the recipe in this section will be a real find. Prepared this wayrice noodles with vegetables– a dietary dish, low-calorie, promoting weight loss. In addition, it is prepared quickly and does not require special culinary skills. You can add all kinds of vegetables to it, replace one with another.

Ingredients:

• funchose – 200 g;
• carrots – 1 pc.;
• leek – 1 pc.;
• zucchini – 1/2 pcs.;
• garlic – 2 cloves;
• soy sauce – 2 tbsp. l.;
• sunflower oil – 1 tbsp. l.;
• corn starch - 1 tbsp. l.;
• salt, sugar - 1/3 tsp each.

Cooking method:

1. Wash the vegetables, chop them using a grater Korean carrots. You should end up with long, thin vegetable “pasta.” Cut the leek with a knife along the onion, pass the garlic through a crusher.
2. Saute the vegetables in oil, after three to five minutes add a little water, close the lid, and simmer. 5-10 minutes before readiness, add crushed garlic and soy sauce.
3. While the vegetables are stewing, cook the noodles and rinse them.
4. Add sugar, salt, starch to the vegetables (sprinkle it a little at a time). Stir vegetable mixture, combine with noodles. Using forks or spatulas, achieve even distribution of vegetables in the funchose.

Chinese-style rice noodles with vegetables - recipe

• Cooking time: 30 minutes.
• Number of servings: for two.
• Calorie content of the dish: 170 kcal.
• Purpose: for breakfast, children's and dietary dishes.
• Cuisine: Chinese
• Difficulty of preparation: easy.

Before, how to cook rice Chinese noodles, select vegetables. You can use onions, carrots, cabbage in the dish different types, zucchini, green beans, soybean sprouts - whatever you like. The required ingredients are garlic and soy sauce - a traditional Chinese dressing. It is better to cut vegetables into long thin strips.

Ingredients:

• rice noodles – 200 g;
• carrots – 1 pc.;
• broccoli (small) – 1 pc.;
• onion – 1 pc.;
• bell pepper (small) – 1 pc.;
• soy sauce – 3 tbsp. l.;
• vegetable oil – 2 tbsp. l.

Cooking method:

1. Separate the broccoli into florets and cut the remaining vegetables into thin strips.
2. Fry the vegetable mixture in oil for 5-7 minutes, simmer under the lid until the cabbage is ready.
3. Brew the funchose, do not forget to rinse it with cold water.
4. Mix vegetables with pasta, add sauce, simmer for two minutes.

Salad with funchose and pork

• Cooking time: 30 minutes (excluding marinating time).
• Number of servings: 6.
• Calorie content of the dish: 172 kcal.
• Purpose: for breakfast, second course.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Bright, appetizing and satisfyingrice noodles with pork – favorite dish many residents of eastern countries: Japan, Thailand, Korea, China. Marinated fried meat has a tender, indescribable rich taste, rice flour pasta serves as an excellent background for it, fresh vegetables bring this dish to perfection. Seasoned with oriental spices, soy sauce, rice vinegar, the dish will tell you more about Asia than any TV show.

Ingredients:

• beef pulp – 300 g;
• funchose – 250 g;
• bell pepper- 1 PC.;
• carrots – 2 pcs.;
• cucumber – 1 pc.;
• onion – 1 pc.;
• garlic – 4 cloves;
• vegetable oil – 4 tbsp. l.;
• soy sauce – 100 ml;
• rice vinegar – 2 tbsp. l.;
• salt, spices, sugar.

Cooking method:

• Cut the meat into small pieces (like beef stroganoff), pour in the marinade and leave for 2-3 hours. For the marinade, take half the sauce and add more spices to it.
• Cut the vegetables into thin strips; you can use a special grater. Place the vegetable strips in one bowl and press them lightly to release the juices.
• Brew funchose, rinse and mix with vegetables.
• Fry the meat over high heat until golden brown crust, then pour the marinade over it and continue frying for 5 minutes.
• Place the cooled pork in the salad along with the remaining liquid, season the dish with rice vinegar, and add spices.

Rice noodles with soy sauce

• Cooking time: 10 minutes.
• Number of servings: for two.
• Calorie content of the dish: 129 kcal.
• Purpose: for breakfast, for a quick fix.
• Cuisine: Asian
• Difficulty of preparation: easy.

The main advantage of Chinese noodles is its ability to quickly and without cooking turn into a tasty, healthy dish.Funchoza with soy saucecan be a lifesaver if you need to prepare food quickly. In addition, even a child can cope with this recipe. While the noodles are steaming, a dressing for it is quickly prepared. It will take no more than 10-15 minutes to prepare.

Ingredients:

• rice noodles – 250 g;
• soy sauce – 2 tbsp. l.;
• garlic – 1 clove;
• vegetable oil– 2 tbsp. l.;
• chili sauce – 1/3 tsp;
• greenery.

Cooking method:

1. Steam noodles according to package instructions.
2. Fry the crushed garlic in oil for a minute. Add soy sauce and chili and bring to a boil.
3. Place the prepared funchose into the sauce, stir, and keep on the fire for no more than a minute.
4. When serving, sprinkle the dish with herbs.

Rice noodle soup

• Cooking time: 30 minutes.
• Number of servings: 6.
• Calorie content of the dish: 172 kcal.
• Purpose: for breakfast, second course.
• Cuisine: Asian.
• Difficulty of preparation: easy.

Incredibly delicious, exotic recipe for soup with rice noodles and shrimp with coconut milk. A dish that is so praised by Thais and tourists who come to them. Prepare tom yam or tom kha for a family dinner to diversify the menu, try new, interesting tastes, feel the atmosphere of cheerful Thailand. Follow the recipe to ensure the soup turns out delicious.

Ingredients:

• rice noodles – 100 g;
• coconut milk – 500 ml;
• peeled shrimp – 0.5 kg;
• ginger – 2 cm;
• carrots – 2 pcs;
• potato starch- 1 tsp;
• juice from two limes;
• olive oil;
• salt, chili pepper.

Cooking method:

1. In a saucepan with a thick bottom, fry ginger, carrots, onions, pour over vegetables coconut milk, add water (0.7 liters).
2. Stir the starch in a glass of water, add it to the pan, stirring.
3. Add rice vermicelli, boil for 5 minutes.
4. Add shrimp and bring to a boil. Ready soup Season with lime juice and garnish with herbs.

Rice vermicelli- a product popular in any Asian dish. As a side dish, it is appropriate for meat, fish, and seafood. Any vegetables can be added to salads with funchose. The main ingredient of the dish can be meat (chicken, pork), sea ​​fish or seafood (mussels, shrimp, squid, crab meat). Soy sauce and garlic are required. Funchose salads are served on flat plates and eaten with chopsticks.

Video: Chinese noodles

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From the first meeting with Thai cuisine, you can immediately decide for yourself whether the dinner will end with the thoughts “I tried it and that’s enough”, or whether spicy overseas dishes will become the love of your life. I came to exactly the second conclusion.

The national cuisine of Thailand has developed for many centuries based on the examples of Indian, Chinese, and European cuisines, bit by bit extracting from each nationality all the best and original.

The main dishes of Thailand are rice, rice noodles, seafood and vegetables. The peculiarity of all dishes is their spicy taste and bright presentation.

And now I want to share with you my favorite Thai dish national cuisine– Pad Thai. To put it simply, these are rice noodles with chicken and vegetables.

Ingredients:

200 g rice noodles “FO-KHO” (these are flat rice noodles, do not confuse them with thin and round ones – “Funchoza”)
2-3 pens of fresh celery
1 red bell pepper
1 onion
1 large carrot
1 medium chicken breast(400-500 g)
Soy sauce
Starch
Sunflower oil
1 tbsp. spoon of turmeric
1 tbsp. spoon curry
A pinch of chili powder

Preparation:

We chop in small pieces chicken. Transfer it to a plate and pour 3 tbsp. spoons of soy sauce. Add 1 tbsp to the chicken. spoon of starch, mix thoroughly and leave to marinate for 20-25 minutes.

Cut celery feathers and carrots into long strips (5-7 cm each).

Cut the onion and bell pepper into half rings.

Fry over medium heat in 1-2 tbsp. spoons sunflower oil marinated chicken until cooked. Take it out of the pan.

Place rice noodles in warm boiled water for 15-20 minutes.

Add 1 more tbsp to the pan. a spoonful of oil and fry the onion half rings over high heat until golden brown.

Add carrots, celery and bell pepper to the onion. Fry for 5 minutes over high heat. Then add 3 tbsp to the vegetables. spoons of soy sauce. Sprinkle 1 tbsp. spoon of turmeric and curry. Season with ground chili to taste (be careful with the pepper, it can get very spicy). Cover the vegetables with a lid, reduce the heat and simmer for another 10 minutes.

Add the chicken to the pan with the vegetables and simmer for another 5 minutes.
Now add the rice noodles prepared in water and mix thoroughly. Turn off the heat and cover with a lid.
Let the noodles soak in the rich juices of vegetables and meat for a short time.

And now the incredibly appetizing aroma of overseas cuisine is already flying through the kitchen. Before serving, sprinkle our Thai National dish green onions.

I can tell you with confidence that if you are watching your figure, rice noodles are just for you. She combines excellent qualities diet menu– it is low in fat and is easily digestible. And by choosing different “meat variations” to go with it - be it chicken, shrimp or soy - you will get a variety of dishes for every day.

Eat deliciously and lose weight with pleasure!

25.07.2014

Rice noodles with chicken and vegetables truly a delicious dish. What's better than rice noodles? I suppose that now rotten tomatoes of amateurs will fly at me Italian cuisine... wait, wait! I love her too! And with, and, and, and rosemary, of course. But I'm a girl, and all girls know what's on your figure Italian pasta may not affect better light. Rice "paste" is an ingenious solution. Insanely tasty, always healthy and not so high in calories. Along with chicken and leeks ... This is really cool. If you haven't tried cooking leeks, you're missing out. I adore it, one of the most delicious vegetables for me. It is not as sharp and bitter as regular onions and has its own specific taste. I can eat it raw :) This dish has, as it happened in my kitchen once, two finishing options: in cream or in soy sauce. In both cases we get delicious dishes, but completely different. And, in fact, rice noodles can be replaced with basmati rice, which is also proven delicious. So, .

Ingredients

• - rice - 200 gr
• - fillet - 1 piece
• - leek - 1 piece
• - champignons - 300 gr
• - 1 PC
• - 10% - 300 ml (can be replaced with soy sauce - 2 tbsp)
• - optional

Cooking method

Let's start with preparing the products: we wash all the ingredients very well. Vegetables and herbs should not be washed in warm water, they can “wither” a little, just as the beauty of your dish will eventually “wither.” If the champignons still don’t look very nice after washing, it’s better to clean them by prying off the top layer of the cap with a knife. The leek needs to be given special attention: soil often remains in its feathers, closer to the white part; you can make a small cut to easily reach hard-to-reach places.

After washing, place the chicken fillet on a paper towel and dry it. I attach special importance to this process, because if there is water left on the meat, throwing it into a hot frying pan with oil, it will begin to splash in all directions, and this is sometimes even painful.

I advise you to decide on the cooking option right away. If you want to cream sauce, then heat up a wok or regular frying pan, add a little vegetable oil, and then a little more butter. Vegetable oil must be added, because without it the butter will burn and your dish will smell bad. If it is soy sauce, then you can pour a little sesame oil- for an Asian aroma. While the wok is heating, cut the chicken fillet into small, medium-length pieces.

Stir occasionally until the pieces turn white on all sides.

Rice pasta is a guest on our tables from East Asia. Snow-white, thin, always keep their shape, do not stick together or become overcooked. But how to cook them and what to serve them with? Read on about this and much more...

Recipe contents:

Flour products are loved by many for their satiety, density and pleasant neutral bready taste. Probably, there is simply no such person who would not like pasta, pasta or noodles. The main thing to consider is the rule to stay slim and not gain weight. excess weight from carbohydrates, it is best to consume them for breakfast or lunch. And rice noodles are no exception.

Rice pasta is similar to classic pasta, but has some differences: it is made from rice flour, is easy to prepare, and satisfies hunger quickly. The product comes from the East, where rice plantations are famous. To prepare them, small and broken rice is used, which is not for sale, so the price is this product was small. However, the products have taken root and become so popular that today they are quite a popular and expensive product in our country.

How to cook rice noodles - cooking features

The product can be consumed on its own, but it tastes best when added to salads or soups, or served with seafood or meat. It is also combined with many other products, such as vegetables, mushrooms, chicken, etc. When serving the finished dish, it is poured with all kinds of gravies and sauces, seasoned with soy sauce or a mixture of several dressings.

To prepare rice noodles yourself, you will need an egg and rice flour in the following proportions: for every 0.5 kg of flour - 3 eggs and 1 tbsp. water. During the rolling process you will need a special machine, because... The dough is rolled out very thin, almost to a translucent state.

The noodles must be prepared strictly according to the instructions; they are cooked extremely rarely. Usually for this product I use boiling water at 80°C, which is used to steam the noodles placed in a pan. Leave it under the closed lid for no more than 10 minutes, otherwise it will turn into an unappetizing sticky mess. At the same time, be sure to stir it so that the product does not stick together. Then it is drained in a colander and used for cooking. If the noodles are boiled, then this process occurs over low heat and does not exceed 2-5 minutes. It can be stored for a long time.

There is also one type of rice noodles on sale - rice paper. This is the same dough, but not cut into noodles. Prepares paper in 15 seconds hot water. Rolls or pancakes are made from it sweet filling. You can also make rice paper yourself using the same recipe.

• Calorie content per 100 g - 344 kcal.
• Number of servings - 2
• Cooking time - 30 minutes

Ingredients:

• Rice noodles - 2 plates
• Chicken fillet - 2 pcs.
• Carrots - 1 pc.
• Garlic - 2-3 cloves
• Bell pepper- 1-2 pcs.
• Vegetable oil - 2 tbsp.
• Soy sauce - 120 ml
• Green onions - 1 bunch
• Ground pepper- taste

Step-by-step preparation:

1. Pour rice noodles warm water, cover with a lid and leave for 5 minutes.
2. Peel, wash and cut the vegetables into long thin strips.
3. Rinse the chicken fillet, dry it and also cut it.
4. Heat vegetable oil in a frying pan and fry the vegetables until translucent.
5. Add the fillet and continue to fry for 10 minutes over high heat, stirring constantly.
6. Drain the noodles in a colander, add to the pan with the chicken and vegetables, pour in soy sauce, add finely chopped green onions and fry the food for another 3 minutes.

Ingredients:

• Rice noodles - 100 g
• Carrots - 1 pc.
• Leek - 1 pc.
• Zucchini - 0.5 pcs.
• Garlic - 3 pcs.
• Soy sauce - 2 tbsp.
• Sunflower oil - 1 tbsp.
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Corn starch - 1 tbsp.

1. Peel the carrots and zucchini, wash and dry. Cut into thin ribbons, turning them into vegetable “noodles”.
2. Halve the leek and thinly slice along the stem.
3. Heat vegetable oil in a frying pan and add onion. Cook it for 5 minutes until soft. Then add carrots, zucchini and pour in a little water.
4. Mix the products, pass the garlic through a press, pour in soy sauce and cook for 10 minutes.
5. Season at the end of cooking corn starch, salt and sugar. Stir and boil the broth. Turn off the heat.
6. Boil water in a small saucepan and add rice noodles. Bring the water to a boil again and remove the pan from the stove. Keep the noodles in boiling water for 5 minutes, then drain the water and add them to the frying pan with the vegetables.
7. Mix the products thoroughly and heat for 5 minutes.
8. Place the finished dish on plates, sprinkle with herbs and serve, sprinkled with soy sauce.

Ingredients:

• Rice noodles - 250 g
• Chicken fillet - 400 g
• Garlic - 3-4 cloves
• Fresh ginger - 5 g
• Soy sauce - 8-10 tbsp.
• Vegetable oil - for frying
• Tomatoes - 1-2 pcs.
• Sweet bell pepper - 100 g
• Beijing cabbage - 100 g
• Greens (dill, parsley, onion, lettuce) - to taste

1. Pour rice noodles hot water, stir, close the lid and leave to infuse for 5 minutes.
2. Rinse the chicken under running water and cook until tender without adding salt, roots or spices. Remove from broth and cool completely. Then cut into small pieces and fry a little in hot oil in a frying pan.
3. Pour vegetable oil into another frying pan and heat it up. Simmer peeled and finely chopped ginger and garlic in it until light golden brown.