Recipe: Vegetable and chicken wok

• 4 chicken fillets
• 3 large zucchinis
• 4 carrots
• 100 gr mung bean vermicelli
• 2 large white onions
• Olive oil
• Honey
• Sweet Soy
• Salt and pepper

Cooking time : 40 min

Put the mung bean vermicelli in a bowl, add boiling water, let them swell, empty the water and reserve.

Thinly slice the onions and fry them for 10 minutes with a little olive oil, salt and pepper in a wok or large saucepan. Add the chicken fillets cut into pieces. Let it cook for about 10 minutes. Add a nice teaspoon of honey and two tablespoons of sweet soy. Turn off the heat.

Peel and cut the carrots and zucchini into tagliatelle with a vegetable peeler. Add them to the wok, mix well, salt and pepper again according to your taste, let cook for 10 minutes and then add the mung bean vermicelli that you will have cut with scissors to better mix them with the preparation.

Let it cook for another 10 minutes with a lid. This dish can be prepared in advance and reheated a few minutes before serving.

Little more, seasoned with nuoc mam!

In a jam jar, mix 125 ml of pure nuoc mam, the juice of a lemon, half a carrot cut into small pieces, a little ginger and 1 clove of garlic. Can be kept in the refrigerator for several weeks.