Usuba
Glass Noodles with Chicken and Vegetables in Soy Sauce
A light and aromatic Asian cuisine dish. Thin rice noodles are combined with tender chicken, fresh carrots and onions, all infused with salty soy sauce. The dish is prepared quickly and is perfect for everyday meals.
- Total
- 30 min
- Standard serving
- 269 g
Ingredients
Total 8
Instructions
- 1
Step 1
Cut the chicken breast into small pieces. Fry in vegetable oil until cooked through.
- 2
Step 2
Slice the onion into thin strips, grate the carrot on a coarse grater. Fry the onion in the same oil, then add the carrot and cook until soft.
- 3
Step 3
Pour boiling water over the rice noodles and let them sit for 10 minutes. Drain the water and rinse the noodles under cold water.
- 4
Step 4
Fry the boiled glass noodles in soy sauce over medium heat. Add the cooked chicken, carrots, and onions. Mix well.
- 5
Step 5
Cover with a lid and let the dish rest for 2–3 minutes. Season with salt and black pepper to taste. Serve hot.
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