Rice Noodles with Chicken and Vegetables from the Wok

Ingredients

• 350 g rice noodles
• 250 g green beans
• Salt
• 200 g Chinese cabbage
• 1 piece fresh ginger (ca. 4 cm)
• 4 Spring Onions
• 4 baby zucchini
• 4 tbsp chili sauce (sweet-spicy)
• 2 tbsp fish sauce
• 4 tbsp rice wine
• 1 pinch brown sugar
• 1 Lime (juice)
• 3 tbsp light soy sauce
• 250 g Chicken breast fillet
• 2 tbsp sesame oil (for frying)
• coriander leaves (for garnish)

Instructions

1. 1.

   Cook the rice noodles according to package instructions.

2. 2.

   Wash, trim and blanch the beans in salted water for 6-8 minutes until slightly firm. Rinse with cold water and drain. Wash, trim and slice the Chinese cabbage into strips. Peel and thinly slice the ginger. Wash, trim the spring onions; cut the green part diagonally into rings and the white part into fine 4-5 cm long strips. Wash, trim and halve the zucchini lengthwise.

3. 3.

   Mix chili sauce with fish sauce, rice wine, brown sugar, lime juice and light soy sauce in a bowl.

4. 4.

   Rinse the chicken, pat dry and slice into strips. In a hot wok, heat sesame oil and briefly stir-fry the ginger until fragrant. Push to the side, add zucchini and brown for 2-3 minutes. Add spring onions, pour in the sauce, then add beans and cabbage; combine and cook together for 1-2 minutes. Taste before serving.

5. 5.

   Arrange drained noodles on plates and top with chicken, vegetables and sauce. Garnish with coriander leaves and serve.