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Main Ingredients | Boneless chicken breast, Rice noodles |
Cuisine | Thai |
Course | Noodles and Pastas |
Prep Time | 16-20 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Easy |
Others | Non Veg |
Ingredients
- 400 grams boneless chicken breast, cut into thin strips
- 200 grams rice noodles
- 4 tablespoons oil
- A few fresh coriander leaves
- Salt to taste
- 1/2 lemon
- 2 spring onion bulbs
- 6-8 garlic cloves, finely chopped
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper powder
- 1 medium green capsicum, cut into thin strips
Method
- Soak rice noodles in sufficient boiling water for 5 minutes. Drain and cool.
- Heat 2 tbsps oil in a non stick wok. Roughly chop a few coriander sprigs.
- Drain and add noodles, salt and saute till heated through.
- Add a little water, coriander (cilantro), juice of ½ lemon and mix gently. Transfer into a bowl.
- Heat remainingh oil in the same wok. Slice spring onion bulbs and add. Add garlic and saute for 1 minute.
- Add chicken and stir fry. Add dark soy sauce, oyster sauce and mix and cook till chicken is done.
- Add pepper powder and cook. Add green capsicum and mix.
- Put it over the noodles and serve hot
Nutrition Info
Calories | 1699 kcal |
Carbohydrates | 99.3 gm |
Protein | 111.8 gm |
Fat | 98.5 gm |
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