This vibrant and flavorful Thai noodle stir-fry combines tender chicken with fresh vegetables and a rich sauce, delivering a delightful dining experience.
Ingredients
8 oz rice noodles
2 pieces chicken breasts
1/4 cup soy sauce
2 tablespoons sesame oil
3 cloves garlic
1 inch fresh ginger
1 medium onion
1 cup mushrooms
1 medium cucumber
1 medium bell pepper
1 cup shredded carrot
1/4 cup peanut sauce
2 tablespoons oyster sauce
1 teaspoon hot chili pepper sauce
1 tablespoon sesame seeds
Method
Begin by boiling the rice noodles as per the package instructions until they reach an al dente texture.
Slice the chicken breasts into thin strips and marinate them in soy sauce for approximately 30 minutes to enhance the flavor.
Heat sesame oil in a large skillet or wok over medium heat, then add the marinated chicken strips. Sauté until the chicken is thoroughly cooked and no longer shows any pink.
Introduce minced garlic, fresh ginger, and chopped onions into the skillet, stirring until the onions turn translucent.
Add in sliced mushrooms and diced cucumbers, cooking until the mushrooms have softened.
Mix in bell peppers, shredded carrots, peanut sauce, oyster sauce, and a dash of hot chili pepper sauce, allowing the ingredients to heat through and combine nicely.
Toss the cooked rice noodles into the stir-fry mixture, ensuring they are well coated with the flavorful sauces.
Serve the dish hot, garnished with a sprinkle of sesame seeds for an extra bit of crunch.
