Rice Noodle Stir Fry

I love (good) Chinese food.  When we lived in Studio City , CA we were just around the corner from a great Chinese place.  We could walk there in less than 5 minutes so I’m pretty sure we were there or got take out at least once a week.  Now I have to get in the car to pick up take out and the place I like the best doesn’t use those cute little cardboard take out boxes.  It’s not the same after a 30 minute round trip drive and styrofoam boxes.

This week I decided to make my own Chinese take out.  I was very happy with the results but I’m not going to lie…the kids weren’t too keen on it.  And Dear Husband’s response to my inquiry if he liked it was a half-heated sure, yeah.  Now that I think about it he never orders noodles of any kind when we eat at a Chinese restaurant.  Hummm.  In any case, I love rice noodles and thought this recipe was a great substitute for take out.

Ingredients:

1 package rice noodles
1 lb. chicken breast cut into bite size pieces
1 red bell pepper, seeded and chopped
2 carrots, peeled and chopped julianne style
1/3 cup teriyaki sauce
2 Tbs. soy sauce
2 Tbs. rice vinegar
2 Tbs. oyster sauce
1 Tbs. cornstarch
1 tsp. toasted sesame oil
2-3 Tbs. olive oil
2 Tbs. peeled, minced fresh ginger
2 cloves garlic, minced

1.  Combine chicken with Teriyaki sauce and set aside to marinate.  Combine soy sauce, rice vinegar, oyster sauce, sesame oil and cornstarch.

2.  In a wok or large skillet, heat olive oil and cook chicken.  About 10 minutes.  While chicken is cooking, break rice noodles in half into a large bowl.  Pour hot water over noodles to soften.

3. Once chicken is cooked, add ginger, garlic, carrots and bell pepper and cook on high for 1 minute.  Drain noodles and add to chicken and veggies.  Add soy sauce mixture and toss to combine.

Eat with chop sticks and you’ll fool your family into thinking you picked up take out from your favorite restaurant as a treat.