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Chicken Stir Fry with Rice Noodles

Quick, flavorful chicken stir-fry with rice noodles and fresh crunchy garnishes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/2 pound rice noodles
  • 1 tablespoon olive oil
  • 2-3 boneless skinless chicken breasts cut into bite-size pieces
  • 2 cloves garlic minced
  • 1/4 cup hoisin sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • lime juice juice of 1/2 lime
  • 1 Persian (mini) cucumber chopped or julienned
  • 1 handful mint chopped
  • 1 small carrot grated, spiralized, or julienned
  • scallions (green parts) chopped, to taste
  • 1/4 cup chopped peanuts
  • red pepper flakes to taste
  • lime wedges

Instructions

  • Bring a large pot of water to a boil and cook the rice noodles according to package instructions until just tender; drain and set aside.
  • Whisk the hoisin sauce, fish sauce, soy sauce, and lime juice in a small bowl; set aside.
  • Prep the garnishes: mince the garlic, chop or julienne the cucumber, chop the mint, prepare the carrot, slice the scallions, and chop the peanuts.
  • Heat the olive oil in a skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring often, about 5 minutes until browned.
  • Add the minced garlic to the pan and cook 30 seconds until fragrant, then pour in the prepared sauce and stir to coat the chicken; cook 2–3 minutes more until the chicken is cooked through and the sauce thickens.
  • Add the drained noodles to the pan and toss with the chicken and sauce until evenly combined; use tongs to mix without breaking the noodles.
  • Stir in or top with cucumber, mint, carrot, scallions, and chopped peanuts; sprinkle with red pepper flakes to taste and serve with lime wedges.

Equipment

  • Large Pot
  • Skillet or Wok
  • Mixing Bowl
  • Tongs or spatula
  • Colander

Notes

  • Use a little oil on cooked noodles if they finish early to prevent sticking.
  • This makes about 4 reasonable portions.
  • Adjust red pepper flakes to control spice level.
  • Slice scallions thinly for best texture.
  • Chop peanuts coarsely for crunch.