|As soon as I saw this recipe on My Adventures in Food, I knew I had to try it. I had to make a couple of changes to the recipe, the biggest issue was the noodles. I couldn't find any made of sweet potato. We have a huge selection of Asian noodles at our grocery store, but not a single one of them was made with sweet potato. I settled on glass noodles made from green beans, which meant I had to change how they were cooked. They only needed soaking in hot water instead of boiling. Miss F gobbled this up, I was shocked. She normally doesn't like the flavors in this dish. C liked it as well, but I doubt he would go for it without meat.|
12 ounce clear glass noodles
½ lb chicken, cut into thin strips
3 tablespoons soy sauce, divided
1 tablespoon finely chopped fresh ginger
1 tablespoon chili-garlic sauce
1 clove garlic, minced
3 carrots, shredded
1 zucchini, slivered
½ onion, cut into slivers
6 ounces mushrooms, stems removed and caps thinly sliced
3 tablespoons vegetable oil
4 tablespoons soy sauce
3 tablespoons sugar
1 teaspoon chili-garlic sauce
Soak noodles in hot water for 5 minutes. Drain and set aside.
Combine meat, 3 tablespoons of soy sauce, ginger, and chili-garlic sauce in a bowl, toss the meat to evenly coat. Let marinate while you prep all the vegetables.
Heat 2 tablespoons oil in a skillet or wok over medium-high heat. Add the marinating meat. Cook until meat is done, about 5 minutes. Remove to a plate. Heat remaining tablespoon of oil in the pan. Add carrots, zucchini, red onion, shitake mushrooms, and green onions. Sauté for a few minutes, stirring constantly. Remove from pan and add to plate with meat.
Place 4 tablespoons of soy sauce, sugar, and chili-garlic sauce to pan. Stir to combine. Add noodles to pan. Stir to coat and heat through. Return meat and vegetables to pan, and toss to combine. Drizzle sesame oil over the contents of the pan. Sprinkle with sesame seeds. Serve.
Adapted from My Adventures in Food
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