Quick Rice Noodles Recipe
In order to prepare this Chicken Stir-Fry with Rice Noodles, I really went through my refrigerator. I took a picture of it, ate half of it, and gave the other half to the dog park homeless man.
I felt proud of myself for creating a recipe I wanted to share on my website using items I already owned rather than making a special trip to the grocery store to buy certain ingredients.
It dawned on me then that I had to re-make it for the recipe video. And so off I went to the grocery store. ?.
How to Make Chicken Stir Fry with Rice Noodles:
1. Bring medium size pan of salted water to a boil. When the noodles are barely tender, add them and cook over medium heat for 2 to 4 minutes, depending on the thickness of the noodles. Drain and stir in 1 tablespoon of vegetable oil.
2. Heat two tablespoons of vegetable oil in a large wok or skillet over high heat. After lightly seasoning the chicken with salt and pepper, put it in a hot skillet and stir-fry it for three minutes, or until the chicken is cooked through. Remove from the skillet and set aside.
3. After adding the ginger to the skillet and stir-frying it for two more minutes, add the bell peppers, broccoli, and mushrooms and sauté for one minute.
4. Combine the cornstarch, ketchup, soy sauce, and chicken stock in a mixing bowl.
5. Stir-fry the chicken for three minutes, or until it is hot and thoroughly cooked, after adding the noodles, broth mixture, and chicken to the skillet.
6. Right before serving drizzle sesame oil as season to taste with salt and pepper as desired. Grab a fork and enjoy!
Watch How to make this Chicken Stir Fry:
12 ounces of rice noodles, 3 tablespoons of vegetable oil, 1 pound of skinless, boneless chicken breasts cut into bite-sized strips, 4 ounces of chopped shiitake or portabello mushrooms, 1 cup of broccoli, 1 tablespoon of peeled and shredded fresh ginger, 1/2 cup of chicken broth, 2 tablespoons of soy sauce (NOT low-sodium), 2 tablespoons of ketchup, 1 teaspoon cornstarch, and a few drizzles of sesame oil
