Ingredients:
- 8 ounces flat rice noodles - (found in the Asian section in most grocery stores – may sub fettuccine noodles in a pinch), cooked al dente according to package instructions.
- 1 large boneless skinless chicken breast - pounded to ½ inch thickness and chopped into bite-sized pieces / or substitute extra firm tofu
- salt & pepper - to taste
- 2 eggs
- 1 cup fresh bean sprouts
- ⅓ cup sliced green onions
- ¼ cup sliced white onions
- ⅓ cup cilantro - roughly chopped
- optional: peanuts
Sauce
- ¼ cup ketchup
- 2 tablespoons fish sauce - (be sure to get vegetarian, found in the Asian section at most grocery stores)
- 2 tablespoons sugar
- 1 teaspoon minced garlic
- 1 teaspoon peanut butter
- juice of 1 lime
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon soy sauce
Directions:
- Season chicken or tofu with salt and pepper to taste.
- Cook chicken or tofu in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.
- Whisk together all sauce ingredients and set aside.
- Crack eggs over preheated pan (where you cooked the chicken or tofu) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts.
- Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce.
- Stir in green onions and cilantro. Garnish with peanuts if desired.
- Make it spicy: (optional) Add 1-2 teaspoons sriracha sauce or a pinch of crushed red pepper flakes to give it a kick!
Prep time: 30 Minutes
Servings: 4 servings
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