Szechuan Noodle Stir Fry
An easy to make, delicious Asian-style stir fry. You can make it mild, medium or spicy.
Equipment
- 1 Large Wok
Ingredients
- 300 grams Rice Stick Noodles medium to large thickness
- 1 Tbsp. Oil
- 1 Medium Yellow Onion
- 4 Cloves Crushed Garlic or 2 tsp chopped garlic
- 1 Tbsp. Grated Ginger or 1 tsp minced ginger
- 1 lb. Chicken Breast
- 2 Medium Bell Peppers (Red, Yellow or Orange)
- 1½ Cups Snow Peas
- 2 Green Onions optional garnish
- ¼ Cup Peanuts optional garnish
Sauce:
- 2 tsp Sesame Oil
- ½ Cup Chicken Broth
- 2 Tbsp. Tamari gluten free
- 1 Tbsp. Rice Vinegar
- 1 Tbsp Maple Syrup
- 2 tsp Chili Paste
- 2 tsp Cornstarch
Instructions
- Mix together sesame oil, chicken broth, tamari, rice vinegar, maple syrup, chili paste and cornstarch in a small bowl and set aside.
- Slice onions and bell peppers and then cut into 1-2 inch pieces. Trim off the stems of the snap peas and then cut the snow peas in half.
- Cut chicken breast into ½-1 inch size pieces.
- Heat 1 Tbps. oil in large wok on medium heat. Add onion and garlic and cook until slightly browned. Add chicken and cook until no longer pink (approx. 10 minutes). Stir as needed.
- While chicken is cooking. Prepare rice noodles in a large bowl according to package directions. The rice noodles generally take about 15 min to cook in hot to boiling water.
- Add ginger, snap peas and bell peppers to the wok, stir and cook for about 3-5 minutes.
- Add noodles to the work, pour the sauce on top and then stir.
- Garnish with green onions and peanuts if desired.