Wednesday, 22 August 2012

Chicken Rice Noodles with Bell Peppers Salsa

This can be a complete meal in itself. Very filling and nutritious and what more... the kids love it.
I had made Bell Pepper Salsa earlier in the week so making this dish was a child's play.


a handful        Rice Noodles
7 to 8            Bite Sized Chicken Pieces
1 tsp             Worcestershire Sauce
1/2 tsp          Ginger Garlic Paste
1/2 tsp          Chilli Flakes
2 tsp             Cornflour
1/4 tsp          Namak Shamak
Oil for frying


Boil the water and add the rice noodles. Cook for 2 mins. Turn off the heat. Now cover and keep for 2 mins. Drain and hold the noodles under cold water. Drain and drizzle some oil on it and keep aside.

Marinate the chicken in Worcestershire sauce, ginger garlic paste, chilli flakes, cornflour and salt for 1/2 hr.

Heat oil in a pan and fry the chicken pieces till done. Drain and remove.

Heat 2 tsp of oil in a non stick pan. Add the Roasted Bell Pepper Salsa and stir. Now toss in the noodles and the chicken. Add the salt and stir on high heat for 2 mins.

Serve hot. It can also be served with Spicy Orange Sauce.

This is our entry for

Bon Vivant #8 - Rice Recipes 


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