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Thai Noodles
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Savory soy-marinated chicken stir-fry with garlic, ginger, onions, mushrooms, cucumbers, bell peppers, carrots in peanut, oyster, and chili sauce over rice noodles, topped with chopped peanuts.
Ingredients:
  • 0.5 pound dried rice noodles
  • 1 pound skinless, boneless chicken breast halves
  • 1 dash soy sauce
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 cucumber, coarsely chopped
  • 1 carrot, grated
  • 10 mushrooms, halved
  • 1 onion, chopped
  • 1 tablespoon minced fresh ginger root
  • 1.5 tablespoons red chile sauce
  • 0.75 cup peanut sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
Instructions:
  • Prepare rice noodles as instructed on package.
  • Cut chicken breasts into strips and let them soak in the flavorful soy sauce marinade for approximately 30 minutes.
  • Heat sesame oil in a large saucepan or wok over medium heat. Cook chicken until cooked through. Add garlic, ginger, and onions; sauté until onions are tender. Stir in mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat everything through.
  • Mix the cooked rice noodles with the sauteed ingredients and sprinkle sesame seeds on top for a delicious finishing touch.

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