Feel free to use more vegetables in your stir fry. I think that shredded carrots, broccoli florets, and snow peas would all be wonder additions. However, because we have been snowed with the roads closed for the better part of this week I had to make due with what I had on hand.
Chicken & Rice Noodle Stir Fry with Asian Plum Sauce
1 6.75 oz package thin rice noodles
1 tbs extra virgin olive oil
1 medium onion, thin strips
1 small red bell pepper, chopped or thin strips
1 small yellow bell pepper, chopped or thin strips
5 cloves garlic, chopped
1 tbs fresh ginger, grated
2 lbs boneless skinless chicken thighs or breast, cubed
1 cup carrots, shredded or julianned (optional)
2 or 3 cups broccoli florets (optional)
8 oz snow peas (optional)
6 scallions, cut on the bias
1/2 cup fresh cilantro, chopped
1 cup Asian Plum Sauce
1/2 cup soy sauce (La Choy is gluten free)
1/2 cup water
1 tbs sesame oil
Soak the rice noodles in hot water per the package directions.
Meanwhile, heat the oil in a large skillet or wok over high heat.
Add the onions and cook stirring occasionally until browned.
Add the bell peppers and continue to cook for 5 minutes.
Add the garlic, ginger,chicken and optional vegetables.
Cook stirring occasionally until the chicken is browned and cooked through.
Combine the Asian plum sauce, soy sauce, water and sesame oil in a small bowl.
Drain the rice noodles.
Add the rice noodles, sauce, scallions and cilantro to the pan.
Stir well to coat everything evenly with the sauce.
Reduce heat and continue to cook, stirring continuously until most of the sauce is absorbed - about 3 minutes.
Remove from heat and serve.