Glass noodles with chicken

Votes: 2

Time: 1 hour 20 min.
Complexity: average
Servings: 4

Glass noodles with chicken - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

225g sai fun noodles (transparent noodles made from mung bean starch, also known as glass noodles)
4 boneless chicken thighs (about 1 pound), thinly sliced, seasoned with salt and pepper
2 tablespoons grape seed oil
2 large carrots, peeled and cut into thin strips
2 well-washed and finely diced celery stalks
2 small zucchini, peeled and thinly sliced
2 cups (about 85g) shiitake mushrooms, brushed, trimmed, and sliced
1 piece (30 g) of peeled fresh ginger root, cut into thin strips (2.5-4 cm long)
Salt and ground black pepper
2 cups low-sodium chicken broth
1 cucumber, quartered lengthwise and thinly sliced
Fresh herbs, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: chicken thighs, rice noodles, grape seed oil, shiitake mushrooms, carrot, celery, zucchini, ginger root, cucumbers

Cooking the dish according to the recipe:

Soak the noodles in warm water for 30 minutes to restore them.
Heat grapeseed oil in a wok over medium-high heat. Add carrots, celery, and zucchini and sauté until slightly softened, about 5 minutes.

Add the shiitake mushrooms and cook until the juices release. Then add the ginger root and chicken to the pan and stir-fry over high heat until the chicken is browned.

Reduce heat to medium, add chicken broth and cook until chicken broth is reduced by half.