Rice noodles with vegetables

At the weekends we often go to L’Archiduc for some jazz and after that to Hong Kong Delight for some Chinese food. It is our favourite Chinese place, nothing fancy, but the food is great. Its plastic chairs and the fact that someone often tries to get their way to the kitchen (between the tables) with huge sacs of celery stalks or onions only adds the authentic atmoshpere. So, we try to keep up the tradition and find our way there every weekend. However, once we were either too tired or too lazy to go out, so I tried to make something chinese-food-like from the ingredients I had home.

200 g rice noodles

1 bell pepper

1 carrot

a handful of bean sprouts

1 garlic glove

4-5 tbsp soy sauce

1 tbsp oyster sauce

olive oil and water

100 g chicken filled, boiled in chicken broth  

 

# Julienne bell pepper and carrot, set aside.

# Heat oil in a wok pan or a saucepan and add crushed garlic, fry for a few minutes to bring out the flavour.

# Place carrot and bell pepper to the saucepan and continue to fry at a lower heat. In case you sense that the vegetables will start to burn, add some water (not oil). Stir-fry the vegetables as long as they are tender (or until still a bit crispy - whatever you like most).

# Add chopped chicken fillet together with oyster sauce and continue to stir fry for another few minutes. Remove from heat.

# Prepare rice noodles (soak them in hot salty water for about 3-5 minutes, drain) and pour over the vegetables-chicken mix.

# Add soy sauce and bean sprouts, give it a good toss and serve immediately. You might want to sprinkle it with some toasted sesame seeds as well.

You’ll get two portions from this amount, in case you were wondering.