Chicken And Rice Noodle Stir Fry
Beat egg yolks into the noodles to mix until evenly sticky.
Recipe Summary Chicken And Rice Noodle Stir Fry
I've been experimenting with my new wok and think this meal came out pretty good and is relatively easy. Sorry for not providing exact measurements, I just eyeballed everything, adding a dash of this and a little of that.Ingredients | Pan Fried Beef Rice Noodles1 large skinless, boneless chicken breast, cut in bite-sized pieces1 pinch garlic powder, or to taste1 pinch onion powder, or to tastefreshly ground black pepper to taste1 (8 ounce) package dried rice noodles4 cups hot water, or as needed3 tablespoons vegetable oil, divided4 cloves garlic, minced1 onion, chopped1 green bell pepper, chopped½ cup white cooking wine, or to taste¼ cup soy sauce, or to taste2 tablespoons teriyaki sauce, or to taste1 (6 ounce) can sweet baby corn, drained3 green onions, choppedDirectionsSprinkle chicken with garlic powder, onion powder, and black pepper.Soak rice noodles in a bowl with hot water until softened, about 10 minutes; drain and cut noodles in half with scissors.Heat 1 1/2 tablespoons vegetable oil in a wok or large skillet over medium-high heat; cook and stir garlic in the hot oil until fragrant, about 1 minute. Add onion and green bell pepper; cook, stirring constantly, until onion and pepper are softened, about 5 minutes. Add remaining 1 1/2 tablespoons vegetable oil; cook and stir chicken into onion mixture until chicken is no longer pink in the center, 5 to 7 minutes.Stir wine, soy sauce, and teriyaki sauce into chicken mixture; simmer until liquid is slightly reduced, about 3 minutes. Add baby corn and green onions; toss to evenly coat with sauce. Mix rice noodles into stir fry mixture; toss to coat. Cook and stir until heated through, about 2 more minutes.Info | Pan Fried Beef Rice Noodlesprep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings
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