Stir-Fried Chicken and Rice Noodles

By oakleyj

Ingredients

• Sauce:
• 1/4 lb wide rice-sticks or bean thread noodles
• 2 tsp vegetable oil
• 2 cloves garlic, minced
• 1 Tbsp minced gingerroot
• 3 green onions, chopped
• 1 lb boneless chicken breasts, cut in 1-inch pieces
• 1 sweet red pepper, cut in 1-inch pieces
• 4 carrots, thinly sliced on diagonal
• 6 cups broccoli pieces
• 1 1/2 cups chicken stock
• 1/4 lb snpow peas, trimmed
• Salt and pepper
• 2 Tbsp cornstrch
• 2 Tbsp soy sauce
• 2 Tbsp hoisin sauce
• 2 tsp sesame oil
• 1/4 tsp (approx) hot chilli paste

Preparation

Step 1

Break up noodles and place in a bowl; cover with boiling water and le sit for 5 to 10 minutes or until softened. Drain well.

Meanwhile, in wok heat oil over medium-high heat; stir fry garlic, ginger, and green onions for 30 seconds or until fragrant. Add chicken; stir fry for 2 minutes. Stir in red pepper, carrots, and broccoli. Add stock. Cover and cook for 3 to 4 minutes or until vegetables are tender crisp.

Sauce: Combine cornstarch, soy sauce, hoisin sauce, sesame oil and chili paste

Stir snow peas and noodles into chicken mixture; bring to boil. Stir in sauce and cook for 1 minute or until sauce is thickened and glossy. Season with salt and pepper.