Glass Noodles with Chicken and Vegetables

Ingredients

• Chicken fillet 20 oz
• Rice Noodles 5 oz
• Chinese green beans 15 oz
• Onion 2 heads
• Carrot 1 piece
• Sweet Pepper 1 piece
• Rice Vinegar for Sushi 0 fl oz
• Soy Sauce 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Garlic 1 clove

Step-by-Step Guide

Step 1

Slice the fillet into long pieces. Sear on high heat and add spices. Add the onion, sliced into half-moons, to the chicken and sauté it.

Step 2

Prepare the mung bean noodles (also known as glass noodles) according to the instructions on the package: soak in hot water for 5–7 minutes, then rinse with cool water.

Step 3

Cut the bell pepper (paprika for more flavor) into thin strips. Grate the carrot using a Korean carrot grater or a regular coarse grater. Boil the green beans. Sauté the green beans, carrot, and pepper until cooked through, adding spices and finely chopped/crushed garlic.

Step 4

In a large bowl, combine the cooked chicken with onions, glass noodles, and vegetables. Dress with rice vinegar (in my opinion, Sen Soy is the tastiest) and soy sauce.

Step 5

Let it steep for an hour. The dish can be served both warm and cold.