Rice Noodles With Chicken and Vegetables

Have you ever noticed that summer has not only a smell, but also a sound. When the noise of the city subsides and night falls on the roofs of houses, thousands of crickets and other insects start their trills. In the southern stripes, the cicadas sing. These sounds make you feel so happy, and you want to live and move mountains. And the smell … the smell of summer is something special! These and the smell of all sorts of flowering plants, and the smell of freshly cut grass, and even the hot sun has a smell, and it’s special!

Fall has a very different sound and smell. I don’t know why, but September, no matter how warm it is, turns on autumn and its sounds and smells. The wipers in the morning scratch the crumbling leaves, it begins to smell damp, campfires and silence. Everything is falling asleep… It’s time for warm dishes and spicy baked goods. Of course, we’ll still be making fruit and berry dishes and it will still be warm, but fall should be celebrated with a fall dish. Warm, hot and hearty – rice noodles with chicken and vegetables. It’s a delicious pan-Asian dish.

Ingredients

Mushrooms – 400 gr.
Onions – 1 large head.
Carrots – 2 medium sized pieces.
Green beans – 200 gr.
Sweet bell pepper – 2 peppers.
Garlic – 1 head.
Rice noodles – 200 gr.
Egg – 2 pcs.
Chicken shanks – 500 gr.
Salt – 1 tsp.
Starch – 50 g.
Sweet-sour barbecue sauce – 5 tbsp.
Barbecue sauce – 8 tbsp.
Soy sauce – 150 ml.
Vegetable oil – 100 ml.
Sesame seeds – 1 tbsp.

Preparing

Peel chicken shanks from the bones.
Cut meat into small equal slices.
Transfer chicken shanks to a bowl, salt and pour sweet and sour barbecue sauce. Stir and leave to marinate for 15 minutes.
While the chicken marinade prepare the vegetables.
The mushrooms cut into four pieces.
Peel the onion, wash and cut into feathers.
Carrots are cleaned, washed and cut into small slices.
Defrost the beans.
Peppers are washed, remove the stalks and cut like carrots, small slices.
Garlic is cleaned, washed and cut into circles.
We begin cooking the chicken and vegetables at the same time and in parallel.
Heat 3 tablespoons of vegetable oil in a deep frying pan and throw the mushrooms in it. (The pan should be deep enough to accommodate the vegetables and noodles.)
When the mushrooms are fried, throw onions to them.
Then add carrots to the browned onions.
When carrots have become soft, add beans and after a few minutes add bell peppers.
In another frying pan heat the rest of the vegetable oil.
Dip each piece of chicken in starch and fry until deep golden on both sides.
The finished chicken transfer to a separate bowl.
When the vegetables are ready add the garlic.
In a small salad bowl mix soy sauce with 4 tbsp of hot barbecue sauce. Add it to the vegetables and add water if necessary. This is to make sure there is enough liquid for the rice noodles.
Bring vegetables and liquid to a boil and add noodles. Stir and leave on low heat for 3-5 minutes (until the noodles are cooked).
While the noodles are boiling, add the rest of the hot barbecue sauce to our cooled chicken. Stir to combine.
Boil the egg for 9 minutes from the boil.
Let cool and peel.
Serve.
Put noodles and vegetables on the plate, cut egg in half, put it on the noodles, put chicken pieces next to it. Sprinkle fried sesame seeds on everything. Let’s serve.