Rice noodles are a light and versatile alternative to traditional pasta, very popular in Asian cuisine. This easy recipe combines them with a flavorful homemade tomato sauce, peppers, onion, and chicken, creating a complete and balanced dish, perfect for a weekday meal or a quick dinner.
The key is to finely chop the vegetables so they blend into the sauce, adding texture and flavor without overpowering the dish. The chicken, cut into strips, is cooked separately and added at the end, keeping it juicy. Rice noodles cook in just 3 minutes, making this recipe ideal when you're short on time but don't want to sacrifice homemade taste.
This preparation is perfect for those seeking a gluten-free option, as rice noodles are naturally gluten-free. Additionally, it's a great way to incorporate more vegetables into your diet. For a vegetarian version, you can omit the chicken or substitute it with sautéed tofu.
In short, these rice noodles with chicken and vegetables are an easy, nutritious, and delicious recipe that will surprise you with its simplicity and flavor.
Prep
10 min
Cook
15 min
Servings
2
Chop the peppers and onion with the shredder into very small pieces, without falling apart and throw them in a pan with a little oil (previously well heated). Let it sit for 5/10 minutes, until it takes color and moves it. Season to taste.
Grind the tomato until it is liquid, then toss it over the onion and peppers, and turn (so it doesn't stick) for 10 minutes.
Bring water to a boil, in the meantime, cut the chicken into small strips.
Make the chicken with a little oil.
While the rice noodles are cooking (3 minutes), pour the chicken into the “tomato sauce” and finish cooking.
Drain the noodles and mix them with the tomato and chicken sauce.
