Spaghetti di Soia

🛒 Ingredients

• Glass Noodles (Mung Bean Vermicelli) 200 g · 210 kcal
• Chicken Breast 80 g · 96 kcal
• Carrot 50 g · 20 kcal
• Green Cabbage 50 g · 12 kcal
• Red Bell Pepper 50 g · 15 kcal
• Zucchini 50 g · 8 kcal
• Shiitake Mushrooms 30 g · 8 kcal
• Spring Onion 10 g · 3 kcal
• Soy Sauce 24 g · 16 kcal
• Toasted Sesame Oil 5 g · 45 kcal
• Fresh Ginger, grated 5 g · 4 kcal
• Garlic, minced 5 g · 7 kcal
• Vegetable Oil 9 g · 88 kcal

👨‍🍳 Instructions

1. Soak the glass noodles in hot water for 5-7 minutes until softened, then drain and set aside. Slice the chicken breast into thin strips and julienne all the vegetables (carrot, cabbage, bell pepper, zucchini, mushrooms).
2. Heat vegetable oil in a large wok or frying pan over medium-high heat. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
3. Add the chicken strips and stir-fry for 3-4 minutes until lightly browned and cooked through. Push the chicken to one side of the wok.
4. Add the hardier vegetables first (carrots, cabbage) and stir-fry for 2-3 minutes. Then add softer vegetables (bell pepper, zucchini, mushrooms) and spring onion (white parts) and stir-fry for another 2-3 minutes until crisp-tender.
5. Return the chicken to the center of the wok, add the drained glass noodles, soy sauce, and sesame oil. Toss everything together to combine well and heat through for 1-2 minutes.
6. Garnish with the green parts of the spring onion, serve immediately and enjoy.