- 12 oz rice noodles
- 3 tablespoons vegetable oil
- 2 skinless boneless chicken breasts, sliced into bite-size strips
- 1 red bell pepper (or 1/2 red and 1/2 green), sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portabello mushroom, sliced
- 1 tablespoon peeled and shredded fresh ginger
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 teaspoon cornstarch
- few drizzles of sesame oil
- Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat, add chicken and stir-fry for about 3 minutes. Remove from the skillet and set aside.
- Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
- In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
- Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is cooked through.
- Right before serving drizzle sesame oil. Grab a fork and enjoy!
Straight cut rice noodles can be purchased in the Asian section of most grocery stores.
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