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Categories:
noodles ginger peanut oil red chili pepper chicken breasts choy onion soy sauce shiitake mushrooms fish sauce red bell pepper sweet chili sauce
Viewed: 65 - Published at: 2 years agoIngredients
- 6 ounces cellophane noodles (mung bean)
- 1 teaspoon grated fresh ginger, peeled and finely
- 3 tablespoons peanut oil or 3 tablespoons vegetable oil
- 1 fresh hot thai red chili pepper, seeded and minced
- 3 boneless skinless chicken breasts, cut into thin strips
- 1 head bok choy, shredded
- 1 onion, sliced
- 2 tablespoons soy sauce
- 4 ounces shiitake mushrooms, sliced
- 1 tablespoon fish sauce
- 1 red bell pepper, seeded and sliced
- 1 teaspoon sweet chili sauce
- 1 lemongrass, stalk peeled and bottom part minced
Method
- Soak the noodles in a bowl of very hot water about 10 minutes, until softened.
- Drain well and rinse under cold running water.
- Cut into manageable lengths with kitchen scissors.
- Heat 2 tbsp of the oil in a wok or large frying pan over high heat.
- Add the chicken and stir-fry about 3 minutes, or until lightly browned.
- Transfer to a plate.
- Reduce heat to medium and add the remaining 1 tbsp oil.
- Add the onion and stir-fry for 2 minutes.
- Add the mushrooms, bell pepper, lemongrass, ginger, and chile and stir-fry about 2 minutes, or until the bell pepper softens.
- Add the bok choy and stir-fry for about 2 minutes, or until wilted.
- Return the chicken to the pan and add the noodles.
- Pour in the soy sauce, fish sauce, and sweet chile sauce, and toss everything together over the heat for 2 to 3 minutes, or until piping hot.
- Serve immediately.
