How to make
Boil water in a saucepan, remove it from the heat and put the rice noodles to hydrate and swell up.
During this time, clean and coarsely chop the spring onions and garlic. Set some of the spring onions aside
Peel and cut the mushrooms and carrots - the mushrooms into slices, and the carrot into thin sticks.
Boil the chicken so that it remains tender. It can be baked or fried with vegetables, but I prefer it like that because I also use a little of the broth from cooking.
Preheat a wok pan with sesame oil and sauté, the carrots first for a minute, then add the mushrooms and cook over high heat to acquire a light golden color, but remain tender. Finally add the onion and garlic and after a minute, pour soy sauce, lemon grass and ginger.
Stir well and add the chicken pieces, then the noodles. Pour some of the chicken broth and cook for 2 minutes to mix everything well.
Add the spring onions (chopped) and serve the noodles with chicken in two bowls.
Enjoy my rice noodles with chicken and mushrooms.
