Rice vermicelli with chicken and mushrooms in “Teriyaki” sauce

INGREDIENTS:

• Rice vermicelli TM Hokkaido Club – 150 g
• Champignons – 200 g
• Chicken fillet – 200 g
• Teriyaki sauce TM Hokkaido Club – 2 table spoons
• Red onion – 1/2 onion
• Carrot – 1 pc
• Soy sauce TM Hokkaido Club – 30 ml
• Chopped green onions – 20 g

COOKING RECIPE:

1. Cut champignons, chicken, and onion into thin strips.
2. Add mixed soy sauce with Teriyaki sauce. Allow to infuse.
3. At this time, pour boiling water over the vermicelli and let it infuse.It usually takes 5-7 minutes for it to be ready.
4. Sauté red onion in a wok pan, add carrots cut into thin strips, then mushrooms and chicken, and cook for another 4 minutes.
5. Add vermicelli to the wok.Mix everything and cook for 3 minutes, sprinkle with green onions at the end and mix again.

The dish is ready!