Glass noodles with chicken – a detailed recipe cooking. 
Time: 1 hour. 20 minutes. Complexity: average Servings: 4 The recipes use volumetric containers of volume: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 225 gr. sai fun noodles (clear noodles made from mung bean starch, so-called “glass noodles”)
- 4 thinly sliced boneless chicken thighs (approximately 450 gr.), season with salt and pepper
- 2 tbsp. l grape seed oil
- 2 large carrots, peeled and thinly stripped
- 2 stems, well washed and diced into small cubes celery
- 2 peeled and thinly sliced small zucchini zucchini
- 2 tbsp. (approx. 85 g.) brushed, trimmed and sliced shiitake mushrooms
- 1 piece (30 gr.) Chopped freshly chopped thin straws ginger root (2.5-4 cm long)
- Salt and ground black pepper
- 2 tbsp. low salt chicken stock
- 1 cucumber, cut lengthwise into four parts and finely chop
- Fresh herbs for serving
Recipes with similar ingredients: chicken thighs, rice noodles, grape oil, shiitake mushrooms, carrots, celery, zucchini, ginger root, cucumbers
Recipe preparation:
- Soak the noodles in warm water for 30 minutes to restore her.
- In a wok, over moderate heat, heat the grape oil pitted. Put carrots, celery, zucchini and sauté until vegetables do not become slightly soft, about 5 minutes. Add mushrooms shiitake and cook until juice stands out. Then add in Ginger root, chicken and fry over high heat using a pan Stir fry until the chicken is lightly browned. Reduce the heat to medium, add chicken stock and cook until chicken stock half evaporated.
- Drain the noodles. Stir it with fried vegetables and chicken, sprinkle with fresh vegetables and herbs, and serve.
