Ingredients:
For the marinade:
Amchur (dried mango powder) - 1/2 tbsp
Coriander powder - 1 tbsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt - to taste
Yogurt - 1/2 to 3/4 cup
To stir fry:
Olive oil - 2 tbsp
Mint - 10 leaves (optional)
Red onion (large), sliced - 1/2
Garlic, minced - 6-8 cloves
Moong bean sprouts - 250 g
Chicken breasts, cut into bite-size pieces - 500 g
Beet juice (for the colour) - 3/4 can (I used the leftover juice from a can of beets)
Dried rice noodles - 200g
Coriander leaves, chopped - 2 sprigs
Lime juice - 2 tbsp
Cooking time: 30-40 min
Servings: 3-4
Method:
Mix all the ingredients in the marinade with the yogurt. Add the chicken pieces and mix to coat well. Refrigerate for 30 min. In the meantime, prep the rest of the ingredients.
Heat the olive oil and sauté the onions, mint and garlic till the onions are golden brown. Add the moong sprouts and fry for 5 minutes. Turn the heat down to medium low and add the chicken along with the marinade. Stir to fry the chicken pieces evenly, cook for 5 minutes. Add the beet juice and some salt to taste (the beet juice already has some salt, so don't overdo it) and stir well. Cook until the chicken is almost done, then cover the chicken with the dried rice noodles. Cook covered until the noodles are done. Mix well, then garnish with lime juice and coriander leaves.
Author: Shrinkingsodacan
For the marinade:
Amchur (dried mango powder) - 1/2 tbsp
Coriander powder - 1 tbsp
Red chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt - to taste
Yogurt - 1/2 to 3/4 cup
To stir fry:
Olive oil - 2 tbsp
Mint - 10 leaves (optional)
Red onion (large), sliced - 1/2
Garlic, minced - 6-8 cloves
Moong bean sprouts - 250 g
Chicken breasts, cut into bite-size pieces - 500 g
Beet juice (for the colour) - 3/4 can (I used the leftover juice from a can of beets)
Dried rice noodles - 200g
Coriander leaves, chopped - 2 sprigs
Lime juice - 2 tbsp
Cooking time: 30-40 min
Servings: 3-4
Method:
Mix all the ingredients in the marinade with the yogurt. Add the chicken pieces and mix to coat well. Refrigerate for 30 min. In the meantime, prep the rest of the ingredients.
Heat the olive oil and sauté the onions, mint and garlic till the onions are golden brown. Add the moong sprouts and fry for 5 minutes. Turn the heat down to medium low and add the chicken along with the marinade. Stir to fry the chicken pieces evenly, cook for 5 minutes. Add the beet juice and some salt to taste (the beet juice already has some salt, so don't overdo it) and stir well. Cook until the chicken is almost done, then cover the chicken with the dried rice noodles. Cook covered until the noodles are done. Mix well, then garnish with lime juice and coriander leaves.
Author: Shrinkingsodacan
