This recipe is inspired by the chow mein recipe in The Pioneer Woman Cooks: Dinnertime by Ree Drummond (William Morrow, 2015).
The recipe lends itself to adaptation: Use leftover spaghetti instead of rice noodles, add leftover cooked shrimp or beef instead of chicken, vary the vegetables to your liking. Add 1/2 cup bean sprouts with the noodles or 1/2 cup sliced mushrooms or diced broccoli florets with the carrots.
By prepping the vegetables and cooking the noodles in the morning, this dish can make a quick weeknight dinner.
Chicken, Vegetables and Stir-Fried Rice Noodles
2 tablespoons peanut oil, divided use
1 large yellow onion, halved and thinly sliced
1 cup julienned carrots
4 green onions, sliced, divided use
1/2 large head napa cabbage, thinly sliced
8 ounces thin rice noodles, cooked per package directions
1/2 cup diced or shredded, cooked chicken
1/4 cup low-sodium soy sauce
2 teaspoons sesame oil
Sriracha sauce and/or kimchee, optional
Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Add onion and cook for 2 to 3 minutes, until it starts to soften. Add carrots and half of the green onions. Stir and let vegetables cook for another 2 to 3 minutes.
Stir in cabbage and 1 tablespoon peanut oil and cook for 2 to 4 minutes until cabbage wilts. Add noodles, chicken, soy sauce, sesame oil and remaining green onions. Toss to fully incorporate.
Serve hot with Sriracha sauce or kimchee to season to your preferred level of spiciness.
Makes 6 servings.
Food on 02/15/2017