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Thai Rice Noodles |
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Thai Rice NoodlesPosted by Mary Ellen at recipegoldmine.com 1/22/2002 12:06 pm 12 ounces fresh rice noodles (rice ribbon noodles) 3 tablespoons cooking oil 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces 2 cloves garlic, minced 1 tablespoon minced fresh ginger 2 cups broccoli florets 2 carrots, cut into thin, bite-size pieces (1 cup) 1 small onion, cut into thin wedges (1/3 cup) 1/4 cup oyster sauce 1 tablespoon brown sugar Cut rice noodles into strips 1 inch wide and 3 to 4 inches long; set aside. In a large skillet, heat 2 tablespoons of the oil for 1 minute over medium-high heat. Carefully add noodles; cook and stir for 3 to 4 minutes or until edges of noodles just begin to turn golden. Remove noodles from skillet; set aside. Add remaining oil to skillet; add chicken, garlic and ginger. Cook and stir for 2 to 3 minutes or until chicken is no longer pink. Stir in broccoli, carrots and onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Stir in the oyster sauce, brown sugar and noodles; heat through. Serves 4. |
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