Chicken & Veggie Wok Noodles with Cauliflower

A quick and satisfying rice noodle recipe for the whole family!
cook time: 30 min
Ivy Ramsay
Chicken & Veggie Wok Noodles with Cauliflower

Nutrition Facts (per serving)

84
Calories
3g
Fat
10g
Carbs
5g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Cauliflower 250 g
Carrot 1 pc
Bulb onions 3 pc
Vegetable oil 30 g
Dry spices to taste
Chicken fillet 200 g
Rice noodles 250 g

Recipe instructions

Step 1

Step 1
Prepare ingredients for noodles. Wash and peel the vegetables. Rinse the chicken fillet.

Step 2

Step 2
Grate the carrots on a fine grater.

Step 3

Step 3
Cut the chicken fillet into strips.

Step 4

Step 4
Grate the onion. Cut the cauliflower into cubes.

Step 5

Step 5
Boil rice noodles in salted water for 6 minutes. Place the finished noodles in a colander and rinse with cold water.

Step 6

Step 6
Heat a frying pan, pour in vegetable oil. Fry the chicken fillet for 5 minutes, stirring constantly.

Step 7

Step 7
Add chopped vegetables to the chicken fillet. Salt and add spices to taste. Fry for another 10 minutes.

Step 8

Step 8
Add noodles to vegetables and chicken. Turn off the stove. Stir and let stand for 15 minutes.

Additional rubrics

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