Chicken and Rice Noodle Stir-Fry with Ginger and Basil

By cserumga

Calories 332

Ingredients

• 4 ounces uncooked brown rice noodles
• 1/4 cup unsalted chicken stock
• 2 tablespoons oyster sauce
• 1 tablespoon lower-sodium soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon sambal oelek
• 1 tablespoon canola oil
• 1 pound skinless, boneless chicken breast halves, cut into 1/4-inch-thick slices
• 1 tablespoon canola oil
• 6 ounces shiitake mushrooms, sliced
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 red bell pepper, thinly sliced
• 1 tablespoon minced garlic
• 4 green onions, sliced
• 2/3 cup torn fresh basil leaves

Preparation

Step 1

Prepare noodles according to package directions. Drain; rinse with cold water. Drain. Combine chicken stock, oyster sauce, soy sauce, vinegar, and sambal oelek in a bowl. Heat a large wok or skillet over high heat. Add 1 tablespoon canola oil; swirl. Add chicken to pan; cook 1 1/2 minutes on each side. Remove chicken from pan. Add 1 tablespoon canola oil to pan; swirl. Add mushrooms; stir-fry 1 minute. Add ginger and sliced bell pepper; stir-fry 1 minute. Add minced garlic and sliced green onions; stir-fry 30 seconds. Add noodles, stock mixture, and chicken; cook 1 minute. Stir in basil.