Thai Rice Noodles

Yield: 4 servings

Ingredients

• 12 ounces fresh rice noodles (rice ribbon noodles)
• 3 tablespoons cooking oil
• 12 ounces skinless, boneless chicken breast halves, cut into bite size pieces
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 cups broccoli florets
• 2 carrots, cut into thin, bite size pieces (1 cup)
• 1 small onion, cut into thin wedges (1/3 cup)
• 1/4 cup oyster sauce
• 1 tablespoon brown sugar

Instructions

1. Cut rice noodles into strips 1 inch wide and 3 to 4 inches long; set aside.
2. In a large skillet, heat 2 tablespoons of the oil for 1 minute over medium high heat.
3. Carefully add noodles; cook and stir for 3 to 4 minutes or until edges of noodles just begin to turn golden.
4. Remove noodles from skillet; set aside.
5. Add remaining oil to skillet; add chicken, garlic and ginger. Cook and stir for 2 to 3 minutes or until chicken is no longer pink.
6. Stir in broccoli, carrots and onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp tender.
7. Stir in the oyster sauce, brown sugar and noodles; heat through.

Attribution

Posted by Annette at Recipe Goldmine 1/22/2002 12:06 pm.