Stir Fry with Rice Noodles

 

This is excellent and easy. One may use any vegetable that strikes your fancy. My choices are scallions, chopped fresh jalapeno, and carrots. Skys really the limit. I pared with Teriayaki Thighs (blog: 3/3/16 label: chicken). Fabulous and spicy.

Ingredients:

• 12 ounces rice noodles ( cooked according to package directions &drizzle with 1 tablespoon oil)
• 3 tablespoons vegetable oil
• salt and pepper to taste
• one bunch scallions, chopped
• 3 small carrots, finely chopped
• 1 tablespoon fresh ginger, chopped
• 1 tablespoon jalapeno, chopped
• 1/2 cup chicken broth
• 2 tablespoons tamari
• 2 tablespoons ketchup
• 1 teaspoon cornstarch
• fresh cilantro for garnish

Directions:

In large pan heat 2 tablespoon oil over medium high heat. Stir fry carrots, scallions, jalapeno and ginger until just cooked through. Remove from heat.

Combine the chicken broth, tamari, ketchup and cornstarch and add to the vegetables over low heat and stir just to combine. Add the cooked noodles.

I heated up the Teriayaki Thighs (cut-up into thin strips) that I had frozen and unthawed under the bagel mode in my toaster oven until heated all the way through.

Add chicken to the noodles and vegetables.

A winner dinner!