Rice noodles with chicken and napa cabbage

Method

1. 1

   Step 1

   Trim the carrot and cut into thin matchsticks. Wash the napa cabbage, slice the white ribs thinly and cut the soft leaves into wider strips. On a separate board, cut the chicken into strips about 1 cm thick and season with one pinch of salt.

2. 2

   Step 2

   Prepare the rice noodles in fresh water according to the packet, usually for 4 to 6 minutes. Drain and use promptly so they do not stick together.

3. 3

   Step 3

   Heat 1 tbsp oil in a large non-stick frying pan. Cook the chicken over a medium-high heat for 5 to 7 minutes, turning regularly. Add the carrot, white cabbage ribs, remaining pinch of salt and 4 tbsp water.

4. 4

   Step 4

   Cook for 3 to 4 minutes, stirring often. Add the green leaves and let them wilt for another 1 to 2 minutes. The chicken must be fully cooked, reaching at least 75 °C for 30 seconds in the centre of the largest piece. The vegetables should soften but retain a little crunch.

5. 5

   Step 5

   Add the drained noodles and gently toss with two spoons to coat in the pan juices. Heat briefly, divide between two bowls and serve immediately.