Rice Noodle Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 14 oz box Thai Kitchen rice noodles5 Tbs Peanut Oil1 bag of Market Day Stir Fry Blend1/2 large onion, chopped1 cup chopped asparagus8 oz chicken breast, cut in 1 inch squares4 oz sliced Baby Portabella mushrooms5 Tbs LaChoy Garlic Ginger Stir Fry Sauce2 Tbs Tone's Asian Seasoning1 Tbs Citrus Spice2 Tbs La Choy Lite Soy Sauce1 Tbs Tone's 6 Pepper SpiceRed Pepper flakes to taste1 tsp black pepper
1. Boil 10 cups water in Dutch Oven pan. Remove from heat. Submerge rice noodles in water for 8-10 minutes, stirring occasionally.
2. Chop 1/2 onion and 1 cup asparagus stalks.
3. Drain rice noodles and run under cold water for about 30 seconds. Set aside.
4. Heat 2 Tbs peanut oil in large wok or frying pan. Saute chopped onion and asparagus for a couple minutes.
5. Put Asian Seasoning on chicken chunks. Add chicken to frying pan. Cook on each side of chicken pieces.
6. Then add sliced mushrooms & saute for 2 minutes. Add black pepper. Remove from pan.
7. Add 1 Tbs Peanut Oil into frying pan. Add stir-fry vegetables straight from freezer.
8. Add lite soy sauce. Heat through. Add citrus spice and 6 pepper spice to vegetables.
9. Add the chicken mixture into vegetables and keep warm.
10. Put remaining 2 Tbs Peanut Oil in Dutch oven. Add cooled rice noodles.
11. Add La Choy Garlic Ginger Sauce to noodles and toss thoroughly with tongs. Continue to do so until noodles are heated through.
12. Add chicken & vegetable mixture to noodles and toss.
13. Add red pepper flakes to taste and cook about 2-3 more minutes as you toss with tongs.
14. OPTIONAL- top with one chopped green onion just before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CONLONC.
2. Chop 1/2 onion and 1 cup asparagus stalks.
3. Drain rice noodles and run under cold water for about 30 seconds. Set aside.
4. Heat 2 Tbs peanut oil in large wok or frying pan. Saute chopped onion and asparagus for a couple minutes.
5. Put Asian Seasoning on chicken chunks. Add chicken to frying pan. Cook on each side of chicken pieces.
6. Then add sliced mushrooms & saute for 2 minutes. Add black pepper. Remove from pan.
7. Add 1 Tbs Peanut Oil into frying pan. Add stir-fry vegetables straight from freezer.
8. Add lite soy sauce. Heat through. Add citrus spice and 6 pepper spice to vegetables.
9. Add the chicken mixture into vegetables and keep warm.
10. Put remaining 2 Tbs Peanut Oil in Dutch oven. Add cooled rice noodles.
11. Add La Choy Garlic Ginger Sauce to noodles and toss thoroughly with tongs. Continue to do so until noodles are heated through.
12. Add chicken & vegetable mixture to noodles and toss.
13. Add red pepper flakes to taste and cook about 2-3 more minutes as you toss with tongs.
14. OPTIONAL- top with one chopped green onion just before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user CONLONC.
Nutritional Info Amount Per Serving
- Calories: 206.9
- Total Fat: 8.9 g
- Cholesterol: 16.4 mg
- Sodium: 87.4 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.2 g
- Protein: 10.0 g
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