Thai Rice Noodles
Source of Recipe
KY Messenger Inquirer Jan. 13/02
List of Ingredients
12 ounces fresh rice noodles
3 tbs. cooking oil
12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
2 cloves garlic, minced
1 tbs. 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 tbs. brown sugar
Recipe
Cut rice noodles into strips 1 inch wide and 3 to 4 inches long; set aside. In a large skillet, heat 2 tablespoons of the oil for 1 minute over medium-high heat. Carefully add noodles; cook and stir for 3 to 4 minutes or until edges of noodles just begin to turn golden. Remove noodles from skillet; set aside.
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. Stir in broccoli, carrots and onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Stir in the oyster sauce, brown sugar and noodles; heat through.
Makes 4 servings.
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