Soy chicken and thai noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (8 oz.) Rice Noodles |
| 1 | pounds | Boneless; skinless Chicken Breasts |
| 2 | Or 3 Tbs. Soy Sauce | |
| 2 | tablespoons | Sesame Oil |
| 2 | Cloves Garlic; minced | |
| 1 | tablespoon | Fresh Ginger; grated or minced |
| 1 | medium | Onion; chopped |
| 10 | Fresh Mushrooms; halved | |
| 1 | Cucumber; sliced lengthwise into 3-inch strips | |
| 1 | Green Bell Pepper; sliced | |
| 1 | Red bell Pepper; sliced | |
| 1 | Carrot; grated | |
| ¾ | cup | Peanut Sauce |
| 2 | tablespoons | Oyster Sauce |
| 1 | Or 2 Tbs. Hot Chili Sauce | |
| ¼ | cup | Sesame Seeds or 1/2 cup chopped Peanuts |
Directions
Cook rice noodles as directed on the manufacturer's packaging. Drain and reserve.
While the noodles are cooking, slice the chicken breasts into thin strips.
Marinate in soy sauce for about 5 minutes.
In a large sauté pan or wok, warm sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions, and sauté, stirring frequently, until the onions are tender.
Add mushroom halves and cucumber strips and continue to cook until mushrooms are tender.
Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Toss while heating the final ingredients through.
Toss cooked rice noodles with sautéed chicken and vegetables. Garnish with chopped peanuts or sesame seeds. Serve immediately.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Jul 7, 1999, converted by MM_Buster v2.0l.