Name: Summer Vegetable Rice Noodles Recipe
Total time: 25 min
Yield: 4
Cuisine: Asian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

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How to make Summer Vegetable Rice Noodles Recipe

Alison Roberts

Crawler

Asian

Pkt dried rice noodles

Olive oil

Chicken thigh fillets,  cut into thin strips

Red onion,  halved,  thinly sliced

Asparagus,  cut into 3cm lengths

Sugar Snap Peas

Zucchini,  cut into short

Soften the rice noodles according to packet instructions. Drain. Set aside to cool. Use your fingers to separate the noodles.

step 1

Heat 2 teaspoons of the oil in a wok over a high heat. Add half the chicken and stir-fry for 2-3 minutes or until just cooked. Remove from the wok and repeat with remaining chicken.

step 2

Heat the remaining oil in the wok over a high heat. Add the onion, asparagus, sugar snap peas and zucchini. Stir-fry for 2 minutes or until vegetables are just tender.

step 3

Return the chicken to the wok with the cooking sauce and noodles. Toss for 1-2 minutes or until well combined and heated through. Serve immediately.

step 4

Taste