Rice Noodles With Chicken
photo by Chef floWer
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 198.44 g rice noodles
- 14.79 ml sunflower oil
- 1 garlic clove, finely chopped
- 0 inch gingerroot, fresh and finely chopped
- 4 scallions
- 1 red bird's eye chile, deseeded and sliced
- 473.18 ml boneless skinless chicken, finely chopped
- 2 chicken livers, finely chopped
- 1 stalk celery, finely chopped
- 1 carrot, matchstick sliced
- 1301.24 ml cabbage, Napa and shredded
- 59.16 ml lime juice
- 29.58 ml Thai fish sauce
- 14.79 ml soy sauce
- 29.58 ml of fresh mint, shredded to garnish (optional)
- pickled garlic, sliced to garnish (optional)
- 1 sprig of fresh mint, to garnish (optional)
directions
- In large bowl of hot water soak rice noodles for 15 minutes and drain well.
- Using a wok or large skillet heat oil. Add the garlic, ginger, scallions, and chile, stir fry for approximately one minute. Stir in the chicken and chicken livers and stir fry over high heat for 2-3 minutes or until browning begins.
- Add celery and carrot to chicken mixture, stir fry for about 2 minutes or until they soften. Stir in napa cabbage, lime juice, fish sauce, and soy sauce. Begin adding noodles while stirring and heat thoroughly. If desired sprinkle with shredded mint and pickled garlic. Place on serving dish, optional garnish sprig of mint , and serve immediately.
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Reviews
-
I really liked the ingredients of this one down to the chicken livers and just didn't think that my family would be happy with it. But I really wanted to try this so I made a couple of simple changes - no chicken livers and no bird's eye chili. I don't believe that we missed them. It's definitely a keeper that we'll make again.
RECIPE SUBMITTED BY
lauralie41
United States