I'll admit, I'm not a huge fan of Chinese food...but, my family loves it so I thought I'd dust off the wok and give it a try!
Recipe:
1 bag of Chinese rice noodles
4 or 5 boneless/skinless chicken thighs, cut into bite sized pieces
3 or 4 carrots, cut on the diagonal
1 head of broccoli, cut into bite sized pieces
1/2 cup frozen peas
1/2 cup sliced mushrooms
4 eggs
2 cloves garlic, finely minced
Sauce:
Mix together
1/8 tsp Chinese Five Spice
1/4 tsp Rice Wine Vinegar
1/2 cup Yoshida sauce
1/2 cup soy sauce (light or low sodium is ok)
1 cup water
Directions:
Put rice noodles in a large bowl and cover with warm water. Let sit 30-40 minutes.
Add 1 tbsp oil to very hot wok, then stir fry the garlic and chicken until chicken is almost done. Remove from wok and set aside. Add a but more oil and scramble the eggs in the hot wok. Remove when done.
Adding a bit more oil if needed, let wok get hot and add the carrots, broccoli, peas, and mushrooms, and stir fry until slightly tender.
Drain noodles--they should be softened.
Add the noodles to the wok, along with the chicken and egg, and add sauce, stiring until everything is coated in the sauce. Cook until veggies are done to your liking, and the chicken is completely cooked through.
Enjoy!
