Ingredients:
- 200g thin and round gluten-free rice vermicelli
- 1 cup chicken breast, cooked and thinly sliced
- 1 cup shrimp, peeled and cooked
- 1 cup Chinese cabbage (bok choy), thinly sliced
- 1 cup carrot, thinly sliced
- 1 cup green onion, thinly sliced
- 1/4 cup oil
- 1/2 cup gluten-free satay sauce
- 1 tsp salt
Preparation:
- Heat water a large pot on high. When boiled, add vermicelli and cook with lid open for 5 minutes or according to instructions.
- Heat oil on medium in a large skillet or frying pan, brown chicken until meat is no longer pink. Take chicken out and set aside.
- In the same skillet, add onion and sauté until aromatic. Then add carrots, bok choy, and salt. When the vegetables start to soften, mix in shrimp and chicken. Finally add the satay sauce and stir until it is evenly distributed.
Preparation:
- Heat water a large pot on high. When boiled, add vermicelli and cook with lid open for 5 minutes or according to instructions.
- Heat oil on medium in a large skillet or frying pan, brown chicken until meat is no longer pink. Take chicken out and set aside.
- In the same skillet, add onion and sauté until aromatic. Then add carrots, bok choy, and salt. When the vegetables start to soften, mix in shrimp and chicken. Finally add the satay sauce and stir until it is evenly distributed.
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