Asian salad with rice noodles and chicken

Rice noodles with chicken breast, mini mushrooms, pistachios.

Ingredients

• Rice noodles - 50 g
• Chicken fillet - 1 pc.
• Bulgarian pepper - 40 g
• Carrot - 30 g
• Champignons - 30 g
• Garlic - 1 tooth.
• Ginger, root - 1 cm
• Chilli
• pistachios
• red onion
• Green onion
• Vegetable oil
• Sesame oil
• For marinade:
• Teriyaki - 1 tbsp
• Oyster sauce - 1 tbsp.
• Vegetable oil - 1 tbsp.
• Honey - 2 tsp
• Garlic - 1 tooth.
• For refueling:
• Oyster sauce - 1 tbsp.
• Fish sauce - 1 tsp
• Sweet chili sauce - 1 tbsp.
• Lime zest - 0.5 lime
• Lime juice - 0.5 lime
• Sugar - 2 tsp
• Chili pepper - to taste
• Sesame oil - 2 tsp

Directions

1. Roll the chicken fillet in the marinade. Bake in the oven on a wire rack so that it cooks from below. We put a container under the fillet, where everything superfluous will drip. Cook for 20 minutes at 160 degrees.
2. Pour boiling water over the noodles, after 10 minutes rinse under cold water.
3. Fry mini mushrooms in a mixture of vegetable and sesame oils, along with garlic and ginger.
4. Then add carrots and bell peppers, cut into long strips, to the mushrooms. Cook for a couple of minutes and remove from heat. Vegetables should be crunchy.
5. We put the noodles on the dish, put the vegetables, pour half the dressing. We lay the chicken, pour over the dressing, sprinkle with red and green onions, chili peppers and crushed pistachios
6. Bon appetit!