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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A spicy Thai noodle dish with chicken and vegetables. Ingredients:
1/2 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 |
2 cloves garlic, minced |
1 tablespoon minced fresh ginger root |
1 1/2 tablespoons red chile sauce |
3/4 cup peanut sauce |
2 tablespoons oyster sauce |
1 tablespoon sesame oil |
1 tablespoon sesame seeds |
Directions:
1. Cook rice noodles according to package directions.
2. Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
3. In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger, and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce, and hot chili pepper sauce. Heat through.
4. Toss cooked rice noodles with saute. Garnish with sesame seeds.
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