A vegan tasty and light first dish perfect also for gluten-free needs. I used only the central part of the aubergine because it is the softest part. Once can use both soy or rice spaghetti, depending on what one has
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
Rice spaghetti with shrimps and vegetables
This is one of the dishes that in “all you can eat” Japanese restaurants ends more times in my stomach, so I decided to prepare it at home as well… Time of cooking 15 minutes Servings 2 What did I