Rice noodles with vegetables and caramelized chicken

Name: Rice noodles with vegetables and caramelized chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Rice spaghetti black 3.5 oz; Rice spaghetti white 3.5 oz; Chicken breast (in thin slices) 8.8 oz; Leeks 1.1 cups; Carrots 2.5 oz; Zucchini 0.9 cup; Fresh ginger 1 oz; Soy sauce 1.3 tbsp; Almond slices 0.375 oz; Vegetable oil 1 filo; Soy sauce 2 tbsp; Tabasco® to taste; Honey 2 tbsp; Lime peel 1; Lime juice 1 tbsp

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335

Calories per serving

Lactose Free

Energy Kcal 335
Carbohydrates g 57.6
of which sugars g 12.7
Protein g 21.1
Fats g 2.2
of which saturated fat g 0.35
Fiber g 3.1
Cholesterol mg 37
Sodium mg 742

Difficulty: Easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Low
Note + the chicken marinating time

PRESENTATION

Spaghetti di riso con verdure e pollo caramellato—you know, this dish is a real treat. It's an amazing Asian-inspired dish that throws a fun burst of color and flavor on your table. I mean, who sticks to just one type of noodle? Not this recipe! It mixes both classic white and black rice noodles, so it doesn’t just look visually stunning but adds an extra layer of taste, too. Pretty simple, right? You get all the crisp and tender textures from stir-frying the verdure—think peppers, carrots, maybe even some snap peas—in a super-hot wok. Seriously, it's a real celebration of how Asian kitchens work: fast, high heat, and strong taste. The noodles di riso soak up just enough sauce while staying springy, and the veggie mix keeps everything so so fresh and colorful.

For anyone wanting something different for an Oriental-themed dinner, this dish is perfect to show off. And look, those contrasting noodles really steal the spotlight. The pollo caramellato here? A real crowd-pleaser, no question. The chicken gets marinated in soy sauce, lime, a little honey, and just a dash of Tabasco. This mix gives the chicken an amazing moist bite with that perfect balance of sweet and tangy. When tossed in the wok, it caramelizes beautifully—turns a little golden around the edges, tasting super super good with the fresh veggies and those noodles.

Fans of Asian cuisine will appreciate the details—the honey balancing out the soy sauce, the lime adding a refreshing zing, and the hint of heat from the Tabasco. Thing is, this dish doesn’t just look stunning; it’s got all the layers you want from an Asian dish with a modern twist. Great for impressing guests or just making your dinner way way more exciting, this piatto unico really hits the spot when you’re in the mood for something fresh and colorful. Plus, it’s a fantastic way to explore different textures and flavors while keeping things really simple and delicious. For sure.

INGREDIENTS

335

Calories per serving

Ingredients for the Rice Noodles: Rice spaghetti 3.5 oz (100 g) - black; Rice spaghetti 3.5 oz (100 g) - white; Chicken breast 8.8 oz (250 g) - (in thin slices); Leeks 1.1 cups (100 g); Carrots 2.5 oz (70 g); Zucchini 0.9 cup (100 g); Fresh ginger 1 oz (30 g); Soy sauce 1.3 tbsp (20 g); Almond slices 0.375 oz (10 g); Vegetable oil 1 filo

For the Chicken Marinade: Soy sauce 2 tbsp (30 g); Tabasco® to taste; Honey 2 tbsp (40 g); Lime peel 1; Lime juice 1 tbsp (15 g)

Preparation

How to prepare Rice noodles with vegetables and caramelized chicken

To prepare the rice noodles with vegetables and caramelized chicken, start with the chicken: cut the chicken breast slices into strips 1 and place them in a large deep tray and drizzle them with soy sauce 2, a few drops of Tabasco 3

the honey 4, the zest and juice (5-6) of an untreated lime. Mix well to ensure the strips are moistened with the marinade;

Then cover with plastic wrap 7 and let rest for an hour in the refrigerator. Move on to the vegetables, trying to cut them all to the same thickness: clean the leek by removing the green part and the roots and peel off the outermost layer 8. Then cut it into julienne strips 9

Wash and trim the zucchini 10, then slice them with a mandoline 11 or a knife and then cut each slice into strips 12.

Trim and peel the carrot with a vegetable peeler 13, cut it into slices also with a mandoline and each slice into sticks 14; peel the ginger 15

and also cut it into slices and then into strips 16; in a wok or a high-sided non-stick pan, pour the vegetable oil and heat it slightly, then add the ginger and leek first 17, then add the carrots and drizzle with soy sauce. Stir and cook over high heat for 2 minutes.

also add the zucchini and continue cooking for another 5 minutes 19: the vegetables should remain crispy. In another wok pan, pour the chicken with its marinade 20 and cook it over high heat for 5 minutes 21; the marinade should reduce

and when it has a nice caramelized golden color, you can transfer it to a plate 22 and keep it warm until ready to use. Toast the flaked almonds for a few moments in a non-stick pan and then set them aside 23. Then boil the white and black rice noodles in a pot with plenty of boiling water (it should simmer gently) slightly salted for the minutes indicated on the package 24.

Drain the noodles and sauté them for a few moments in the wok with the vegetables 25; turn off the heat and also add the chicken 26, mix and transfer the rice noodles with vegetables and caramelized chicken to the serving plates, garnish with the toasted flaked almonds before serving 27.

Storage

Store the rice noodles with vegetables and caramelized chicken for 1 day in the refrigerator in an airtight container.

Freezing is not recommended.

Tip

If you want to make the rice noodles more appetizing, you can add crispy diced bacon. And... let your imagination run wild in choosing the vegetables!

For the translation of some texts, artificial intelligence tools may have been used.