Rice noodles with chicken and eggplant


INGREDIENTS
200g of rice noodles
300g of chicken fillets
1 eggplant
1 zucchini
1 onion
4 or 5 tablespoons of soy sauce
2 tablespoons of oyster sauce
1 tuft of spring onion
Salt and pepper

PREPARATION
1. Peel all the vegetables and cut them into thin strips. Cut the chicken into strips too.

2. Boil the rice noodles.

3. Stir-fry the chicken over a high heat for three or four minutes. Then add the onion and fry for two to three minutes more. Add the vegetables and cook them, stirring, until they get tender.

4. Add the sauces, and mix everything thoroughly.

5. Mix the noodles together with the chicken and vegetables.

6. Serve hot with chopped spring onion.



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