Este prato de esparguete de arroz com frango picante é uma refeição completa, vibrante e rápida, perfeita para um jantar de semana. Combina a textura suave dos noodles de arroz com frango tenro e uma variedade de vegetais crocantes, tudo envolvido num molho picante de alho que desperta os sentidos.

Ingredientes

  • 200 gramas de macarrão de arroz largo
  • 2 courgettes, cortados longitudinalmente
  • 5 espargos brancos, descascados, pontas duras aparadas, cozidos no vapor 5 minutos
  • 5 folhas de couve napa
  • 2 peitos de frango, fatiados finamente
  • 1 talo de cebolinha, fatiado
  • 2 colheres de sopa de pasta chinesa de alho e pimenta
  • 1/2 xícara de caldo de galinha
  • 2 colheres de chá de amido de batata
  • 1 colher de sopa de molho de soja leve
  • 1 colher de sopa de saquê
  • colher de chá de gengibre ralado
  • 3 colheres de sopa de óleo
  • coentro
  • sementes de gergelim preto

Preparação

  1. Marinar carne em saquê e molho de soja.
  2. Cozinhe o macarrão de arroz de acordo com as instruções na embalagem.
  3. Aqueça 1 colher de sopa de óleo, frite o gengibre 30 segundos, acrescente o frango, frite 4-5 minutos até terminar. Retire do wok.
  4. Aqueça 1 colher de sopa de óleo, frite courgette cerca de 3 minutos. Retire do wok.
  5. Aqueça 1 colher de sopa de azeite e frite napa repolho e aspargos cerca de 2 minutos.
  6. Retornar courgette e frango ao wok, adicione macarrão.
  7. Misture o caldo com alho e pasta de pimentão, adicione o amido de batata, misture bem, despeje no wok.
  8. Misture bem, aqueça até engrossar o molho.
  9. Sirva polvilha com cebolinha, sementes de gergelim e coentro.

For those who love a bit of heat in their noodles, here’s the English recipe.

Spicy Chicken Rice Noodles

This quick and colourful stir-fry is a perfect example of a balanced one-pan meal. It brings together tender marinated chicken, crisp vegetables, and satisfyingly chewy rice noodles, all coated in a fiery and fragrant chilli garlic sauce. It’s a dish that delivers complex flavours and textures in a surprisingly short amount of time, making it ideal for a busy weeknight.

The key to a great stir-fry is having all your ingredients prepped and ready to go before you start cooking, as the process moves very quickly. The simple marinade of sake and soy sauce not only flavours the chicken but also helps to keep it moist and tender. White asparagus adds a unique, delicate flavour, but if you can’t find it, green asparagus or even broccoli florets would be a great substitute.

The sauce is brought together with a Chinese chilli garlic paste, which can be found in most Asian markets. Its heat level can vary between brands, so feel free to adjust the amount to your personal preference. The potato starch is used to thicken the sauce to a lovely consistency that clings to the noodles; cornflour (cornstarch) can be used as a direct replacement if you don’t have potato starch on hand.

Ingredients

  • 200g wide rice noodles
  • 2 courgettes, sliced lengthwise
  • 5 white asparagus spears, peeled, tough ends trimmed, and steamed for 5 minutes
  • 5 napa cabbage leaves
  • 2 chicken breasts, thinly sliced
  • 1 spring onion, sliced
  • 2 tbsp Chinese chilli garlic paste
  • 1/2 cup chicken stock
  • 2 tsp potato starch
  • 1 tbsp light soy sauce
  • 1 tbsp sake
  • 1 tsp grated ginger
  • 3 tbsp oil
  • Fresh coriander (cilantro)
  • Black sesame seeds

Method

  1. Marinate the sliced chicken in the sake and soy sauce.
  2. Cook the rice noodles according to the package instructions, then drain.
  3. Heat 1 tablespoon of oil in a wok. Stir-fry the ginger for 30 seconds, add the chicken, and stir-fry for 4-5 minutes until cooked through. Remove from the wok.
  4. Heat another tablespoon of oil and stir-fry the courgette for about 3 minutes. Remove from the wok.
  5. Heat the final tablespoon of oil and stir-fry the napa cabbage and asparagus for about 2 minutes.
  6. Return the courgette and chicken to the wok, then add the cooked noodles.
  7. In a small bowl, mix the chicken stock with the chilli garlic paste. Stir in the potato starch until dissolved, then pour the mixture into the wok.
  8. Mix everything together well and heat through until the sauce thickens.
  9. Serve sprinkled with sliced spring onion, black sesame seeds, and fresh coriander.