Rice spaghetti with chicken, mushrooms, bamboo and carrots

I use very often rice spaghetti, both because I like oriental flavors and to have a nice alternative to pasta for people intolerant to gluten. Today I propose you a recipe last minute invented to use slices of chicken I had already de-frozen and I needed to use and some bamboo that was about to expire.

Time of cooking

20 minutes

Servings

2

What did I use

a cutting board, a knife, a wok, a wooden spoon, a middle-sized pot

Ingredients

Rice spaghetti: 150 gr

Chicken breast: 3 slices

Bamboo as required

Mixed frozen mushrooms

Carrots: 1

Soy sauce: 3 spoons

Brown sugar: 1 spoon

Rice flour as required

Seeds oil as required

How did I do

I boiled some salted water in the pot.

In the meanwhile I reheated the oil in the wok at middle fire. I peeled and washed the carrots and cut them in little slices; then I browned them together with mushrooms in the hot oil.

While the vegetables were cooking, I cut the chicken slices in little cubes and rolled them in the rice flour.

I added chicken and bamboo to the vegetables and dressed everything with soy sauce.

I cooked for few minutes being careful that chicken was cooked but weren’t drying too much.

I cooked the rice spaghetti (it will take only few minutes), dried them and put them in the wok at high fire with the sauce.

I servde hot.

Buon appetito!

Rice spaghetti with chicken, mushrooms, bamboo and carrots
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