Chicken and Rice Noodle Stir Fry

Posted on: October 31, 2014 Written by
Chicken and Rice Noodle Stir Fry
    Photography by: Debbie Peck      

I sprinkled some soy sauce and garlic over my diced meat–you could use pork, beef, shrimp, or chicken–and then stir fried it in a little oil over a high flame just until seared all over…


I transferred the chicken to a bowl, added a little more oil and sauteed some sliced bell peppers…


When they were crisp-tender, I added them to the chicken already in the bowl, wiped out the pan–which by now was getting pretty ugly with the color from the soy sauce, etc.–and sauteed a little broccoli. I learned a trick from Real Simple (the Magazine) years ago to add just a few tablespoons of water and steam veggies like broccoli and cauliflower, when making a stir fry. Just until they’re barely tender…


You might prefer to just stir fry, but I find that little bit of steam makes it even tastier–and these tougher veggies aren’t so hard. (BTW, I love this universal pan lid–fits on almost every pan I have in my kitchen! Check My Favorite Kitchen Things for how to order one for yourself.)

Now I added the chicken and bell peppers back into the pan to heat it all through…added some rice noodles, which had to cook only about four minutes, and some of the Spicy Peanut Sauce. As I often do with a pasta dish, I added a little of the water the noodles were cooked in. This helps to thin the sauce so it all combines better and won’t be all stuck together and dried out. And here’s the final result…


As I said earlier, you can use any kind of meat–pork, beef, chicken, shrimp–and likewise, whatever 2-3 veggies you have such as celery, onion, zucchini, eggplant, cauliflower, edamame beans…  You can serve this over brown rice, white rice, or use soy noodles or rice noodles. The sky’s the limit.

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