About this recipe:A delicious chicken and noodle dish made by stir-frying onions, peppers, cucumber, carrots, mushrooms and chicken. This mixture is then tossed together with noodles and a peanut and oyster sauce.
225g dried rice noodles
450g skinless, boneless chicken breast fillets
1 dash soy sauce
1 green pepper, sliced
1 red pepper, sliced
1 cucumber, coarsely chopped
1 carrot, grated
10 mushrooms, halved
1 onion, chopped
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh root ginger
1 1/2 tablespoons chilli sauce
175ml peanut sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon sesame seeds
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Cook rice noodles according to package instructions.
Slice chicken breasts into strips. Marinate in soy sauce for about 1/2 hour.
In a large saucepan or wok, heat sesame oil over medium heat. Cook chicken until no longer pink. Add garlic, ginger and onions; cook until onions are tender. Add mushrooms and cucumbers; cook until mushrooms are tender. Add peppers, carrot, peanut sauce, oyster sauce and chilli sauce. Heat through.
Toss cooked rice noodles with sauce. Garnish with sesame seeds.