Rice noodles with chicken and vegetables

Discover a quick and delicious recipe for Rice Noodles with Chicken and Vegetables. This easy-to-make dish features tender chicken thighs, crunchy cabbage, and carrots, all tossed in a savory soy sauce blend. Perfect for a wholesome weeknight dinner!

  • 08 Feb 2025
  • Cook time 35 min
  • Prep time 10 min
  • 4 Servings
  • 10 Ingredients

Rice noodles with chicken and vegetables

Rice noodles with chicken and vegetables is a delightful and nutritious dish that combines tender chicken thighs, fresh vegetables, and flavorful rice noodles in a savory soy sauce blend. This recipe is perfect for a quick weeknight dinner and can be easily customized with your favorite vegetables.

Ingredients:

2 cups rice noodles
350g
6 chicken thighs
560g
1/2 cup soy sauce
140g
1 dash salt
0.40g
2 tbsp sugar
24g
1 dash black pepper
1/10g
2 cups cabbage
140g
2 carrots
120g
1 tbsp olive oil
14g
2 cups onion
200g

Instructions:

1. Prepare the Chicken:
- Trim the chicken thighs of any excess fat and cut into bite-sized pieces.

2. Marinate the Chicken:
- In a bowl, mix the soy sauce, sugar, salt, and black pepper.
- Add the chicken pieces to the bowl and coat them in the marinade. Let the chicken marinate for at least 15-20 minutes to absorb the flavors.
3. Cook the Rice Noodles:
- Cook the rice noodles according to the package instructions. Typically, this involves soaking the noodles in hot water for about 8-10 minutes until they are soft. Drain and set aside.
4. Prepare the Vegetables:
- While the chicken is marinating and the noodles are soaking, shred the cabbage, julienne the carrots, and thinly slice the onions.
5. Cook the Chicken:
- Heat the olive oil in a large pan or wok over medium-high heat.
- Add the marinated chicken pieces to the pan and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
6. Cook the Vegetables:
- In the same pan, add the sliced onions and cook for about 2-3 minutes until they start to soften.
- Add the shredded cabbage and julienned carrots. Continue to stir-fry for another 5 minutes until the vegetables are tender but still crisp.
7. Combine Everything:
- Add the cooked rice noodles and chicken back into the pan with the vegetables.
- Toss everything together well to combine, ensuring the noodles and chicken are evenly mixed with the vegetables.

8. Finish and Serve:
- Adjust the seasoning if needed with additional soy sauce, salt, or pepper.
- Serve the rice noodles with chicken and vegetables hot, garnished with fresh herbs or a wedge of lime if desired.

Tips:

- Soak the rice noodles in warm water for about 20 minutes before cooking. This helps to soften them and reduces cooking time.

- Cut the chicken and vegetables into uniform bite-sized pieces for even cooking.

- Stir-frying the vegetables separately allows each type to cook properly and retain their crisp-tender texture.

- Marinate the chicken in soy sauce, sugar, salt, and black pepper for at least 15 minutes to enhance the flavor.

- Use high heat when stir-frying to achieve a beautiful sear on the chicken and vegetables.

- If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of hot sauce.

This recipe for rice noodles with chicken and vegetables is not only easy to prepare, but also packed with flavors and nutrients. The combination of soy sauce, tender chicken, and fresh vegetables makes for a satisfying meal that the whole family will enjoy. Enjoy your homemade, deliciously balanced dish that's perfect for any day of the week!

Nutrition Facts
Serving Size390 grams
Energy
Calories 490kcal25%
Protein
Protein 30g19%
Carbohydrates
Carbohydrates 40g11%
Fiber 3.85g10%
Sugar 12g12%
Fat
Fat 27g32%
Saturated 7g23%
Cholesterol 140mg-
Vitamins
Vitamin A 290ug32%
Choline 80mg15%
Vitamin B1 0.20mg16%
Vitamin B2 0.31mg24%
Vitamin B3 8mg49%
Vitamin B6 0.69mg41%
Vitamin B9 40ug10%
Vitamin B12 0.87ug36%
Vitamin C 18mg21%
Vitamin E 0.59mg4%
Vitamin K 33ug28%
Minerals
Calcium, Ca 60mg4%
Copper, Cu 0.16mg18%
Iron, Fe 2.01mg18%
Magnesium, Mg 70mg16%
Phosphorus, P 340mg27%
Potassium, K 700mg20%
Selenium, Se 30ug56%
Sodium, Na 2180mg145%
Zinc, Zn 2.59mg24%
Water
Water 290g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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