 | My recipe swap submission comes a bit late, but we had such a busy week last week that I didn't get a chance to make this until Sunday night. The original recipe can be found here. I made a couple of changes to the recipe and I added snow peas so we could have a one pot dish. Miss F loved the noodles, she kept asking for me to twirl them. Be sure to check out the last Recipe Swap Roundup for Side Dishes at A Taste of Home Cooking. |
2 teaspoons vegetable oil, divided
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 skinless, boneless chicken breasts, cut into bite size pieces
1 teaspoon sesame oil
½ cup chopped green onions
¼ cup chopped fresh cilantro
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek (ground fresh chile paste)
1 (6.75-ounce) package thin rice sticks (rice-flour noodles)
Heat 2 teaspoons oil in a small skillet over medium-high heat. Add ginger and garlic to pan; cook 45 seconds, stirring constantly. Add chicken and cook until cooked through, approximately 5 to 7 minutes. Stir in sesame oil and next 6 ingredients (through sambal). Cook noodles according to package directions. Drain and rinse under cold water; drain. Cut noodles into smaller pieces. Add noodles to pan; toss well to coat.
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1 comment:
wow this looks awesomely spicy. can't wait to try this at home. so yummy delish!
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