If you have a bunch of parsley in your fridge right now, make this! This recipe combines fresh herbs, flavorful sauce, and tender chicken with rice noodles for a delicious and satisfying meal.
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Add all ingredients together for the sauce and puree using a stick mixer or blender until smooth.
Place the rice noodles into a large bowl and cover with boiling water. Let them soak per package instructions until softened.
Slice chicken into strips as big or small as you like and then cook in a pan until almost cooked through.
Add in the zucchini and edamame with a splash of extra soy sauce to season.
Once chicken is fully cooked through and zucchini has softened, add in the rice noodles followed by the sauce.
Mix to combine until all coated well with the sauce.
You can substitute chilli crisp vinaigrette with rice vinegar and some chilli oil if unavailable.
For a vegetarian version, replace chicken with tofu or mushrooms.
Ensure the rice noodles are not over-soaked to maintain their texture.
Can I use a different type of noodle?
Yes, you can use other noodles like soba or udon, but the texture and flavor might vary slightly.
How can I make this dish spicier?
You can add extra chilli oil or sprinkle red pepper flakes to increase the spice level.
Can I prepare the sauce ahead of time?
Yes, the sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
What can I use instead of zucchini?
You can substitute zucchini with other vegetables like bell peppers, broccoli, or snap peas.
Is this dish gluten-free?
Yes, as long as you use gluten-free soy sauce and rice noodles, this dish is gluten-free.
