Description
A quick and flavorful noodle dish with chicken, perfect for dinner!
Ingredients
Scale
- 7 to 8 ounces wide rice noodles
- 3 to 4 tablespoons oyster sauce
- 2 teaspoons light brown sugar
- 3 tablespoons soy sauce (regular, not lite, divided)
- 2 tablespoons hot water
- 2 tablespoons vegetable oil (or toasted sesame oil)
- 1 tablespoon roasted garlic paste
- 1 to 3 teaspoons chili garlic sauce
- 1/2 large yellow onion (very thinly sliced)
- 1 red pepper (very thinly sliced)
- 1/2 pound chicken thighs (cut into 1-inch pieces)
- 3 green onions (thinly sliced)
- 1 bundle Thai basil (or regular basil)
Instructions
- Prepare rice noodles according to package directions, either soaking or boiling depending on the brand. For dried noodles, cook them a little longer than the package suggests. Taste a noodle before draining to make sure it’s tender.
- In a liquid measuring cup, whisk together oyster sauce, brown sugar, 2 tablespoons soy sauce, and hot water. Set aside.
- Add sesame or vegetable oil to a large nonstick skillet or wok. Heat over high until the oil is shimmering.
- Add roasted garlic paste and chili garlic sauce. Stir constantly for 30 to 60 seconds, until very fragrant. Reduce heat slightly if needed to prevent burning.
- Add sliced onion and red pepper. Stir fry for 1 minute, stirring constantly. Push vegetables to the edges of the pan and add chicken in the center in one even layer. Let it sear for about 30 seconds, then pour in the remaining 1 tablespoon soy sauce. Cook, stirring occasionally, for 2-4 minutes or until the chicken is cooked through.
- Add cooked and drained noodles, prepared sauce, and green onions. Increase heat to high and toss to coat. Let noodles sit undisturbed for 10 to 20 seconds, then toss again. Repeat until the sauce reduces and coats the noodles, about 1-3 minutes total. Cook until noodles are deeply colored with slightly charred edges. If needed, add more soy sauce or oyster sauce until flavors are balanced.
- Remove from heat. Immediately add basil (pull leaves from stems) and toss until just wilted, about 20 seconds. Serve right away.
Notes
- Note 1: Use only a portion of the noodle package to avoid excess.
- Note 2: Adjust the amount of oyster sauce according to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg