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Niche Topics (Food and Drinks) offers a large collection of delicious food and drink recipes to help you decide what to cook, whether it’s a family dinner, lunchbox for the kids, or entertaining friends at home. Each recipe promises a completely different taste experience, and all are really easy-to-make.

Easy Low Fat Rice Noodles with Chicken and Snow Peas

By Justina Lee

Egg noodles are great for kids lunch. It's quick and easy to whip up – thrown in some fresh veggies and meat, you get a nice one dish meal in a snap. However, the trouble with egg noodles is that they've to be consumed right away or they turn soggy rather quickly.

So, instead of egg noodles, we're going to use rice noodles or rice vermicelli for today's recipe. And, the good news is, it involves no frying at all! That translates into super healthy one-dish meal for lunch and no messy kitchen!

This recipe is also extremely versatile; feel free to play around with any combination of meat and veggies. If your family loves seafood, a shrimp-squid-clam combo is a sure winner!

Or, try beef and broccoli – both taste heavenly with rice noodles! This recipe is also a great place to use leftover chicken or turkey breast.

No Fry Rice Noodles with Chicken and Snow Peas Recipe

(serves 4)

Ingredients:

1 package (300 grams) rice noodles

2 tablespoons sesame oil

1 chicken breast, boiled and shredded

6 stalks green onions, cut into 1cm lengths

4 tablespoons chopped coriander leaves

1 cup bean sprouts, tailed

1 cup snow peas, trimmed and blanched

1 small carrot, shredded

1 small green pepper, thinly sliced

Dressing:

1½ tablespoons sesame oil

3 tablespoons Chinese rice wine or sherry

1 tablespoon oyster sauce

2 tablespoons chopped fresh ginger

2 tablespoons sugar

1 teaspoon fish sauce

How to cook rice noodles

First, bring a pot of water to a boil. Place rice noodles in water and cook quickly, about 1 minute or so. Remove and pour into a colander. Drain and rinse under cold running water to stop the cooking process. While you're rinsing, use your fingers to separate noodle strands.

Once you're done with that, drain well and place in a large bowl. Add 2 tablespoons sesame oil and toss well. Then stir in chicken breast and veggies.

To make the dressing, place all ingredients in a small bowl and whisk. Pour dressing over rice noodles and toss well.

Cover and refrigerate for about 1 hour to allow flavour to blend. Bring to room temperature before serving. Enjoy!

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