My favorite Chinese dish as a child always included Bean Thread/Chinese Vermicelli/Cellophane Noodles because it made me feel as if I was eating pasta. I vividly remember my parents selling me on the “Pasta” at a Chinese Restaurant and it became my go-to dish as a young girl. These noodles are super healthy and are made of mung bean or green pea flour and they turn transparent when cooked and are completely wheat and gluten free. This Chicken & Veggie Bean Thread Noodle Dish is Heart Healthy and Delicious….Enjoy!!!
Chicken & Veggie Bean Thread Noodle Dish
Cooking Shake N Bake Chicken
Preheat the oven to 425. Line a roasting pan with either foil or parchment or you can use a cooking spray at the bottom too.
Next, dip your boneless/skinless thigh into a bowl of milk then into the Shake N Bake seasoned coating and cover each side.
Cooking the Bean Thread
Boil a pot of water, turn it off, add your noodles to the pot making sure the water is covering the noodle. Leave for 15-20 minutes or until the noodles are transparent and tender. Strain, add a dash of olive oil or sesame oil to avoid them from getting to sticky.
Putting your Chicken, Veggies & Bean Thread Noodles
While the chicken is baking and the noodles are soaking, dice and/or chop your asparagus, garlic, green onions, bell pepper, zucchini, broccoli, and carrots.
Next, add your sesame oil, veggies, thai chili peppers, and sesame seeds and sauté in a skillet until the veggies are tender.
Then, turn off your veggies and set aside until your noodles and chicken are done.
When both are done, add your noodles to the pan with the veggies, add your soy sauce and cashews and toss for 2 minutes until all is coated and blended.
Lastly, add your sliced Shake N Bake chicken to the top and serve......Super Delectable....Enjoy!!!