I am a doctor by profession (ophthalmic surgeon). Besides my strong passion for my profession, helping people, I also love culinary immensely, so I decided to start my own culinary mini blog on Instagram - Mariams_cookart, where I periodically share recipes with subscribers. Because to my profession, I have little time to rest and relax, so I combined the useful with the pleasant. Cooking is like having a rest for me. I am most happy when people like my prepared dish / dessert and express their satisfaction with compliments. I really want to develop and study culinary in the future.” - Mariam Kharaishvili, 28 years old.
250
250
gr.
rice noodles (e.g. almond vermicelli)
500
500
gr.
chicken fillet
2
2
sweet red pepper
2
2
sweet green pepper
1/2
1/2
hot pepper
1
1
carrot
1
1
onion
2
2
garlic
150
150
ml.
soy sauce
1
1
lemon juice
1
1
teaspoon
honey
1
1
sesame oil
1
1
teaspoon
ginger
2
2
paprika
1
1
рinch
roasted red pepper
2
2
sesame seeds
10
10
gr.
green onion
1
1
рinch
salt
10
10
ml.
vegetable oil
First prepare the marinade - mix 50 g of sauce, 1/2 lemon juice, 1 tsp paprika. Marinate fillet and leave for a few hours. Then cut into long thin slices and fry in oil, over high heat.
Transfer the fried fillets to another vessel. Cut vegetables (sweet pepper, carrots, onions) in the same manner as fillets, into thin, elongated slices. Pressed ginger, garlic finely.
Place the vegetables on a well-heated pan and fry so that they do not soften too much, then add the already prepared fillet to the vegetables and pour over the sauce, which is prepared as follows: mix 100 ml soy sauce, honey, 1/2 lemon juice, sesame oil, 1 tsp paprika, coarsely ground peppers (salt of your choice), pour the boiled water over the vermicelli and leave for 5-7 minutes.
Drain the vermicelli and add vegetables and fillet, stir well to distribute the sauce evenly.
How To Serve
Use green onions and sesame seeds when serving.
Click if you already have prepared
60+ Min
Average
