Ingredients
- 12 ouncesAsian fashion noodles like rice noodles
- 1 tbsp sesame oil
- 6 ouncesmushrooms wiped clean and sliced, I used cremini mushrooms
- 1 purple bell pepper sliced
- 1 inexperienced bell pepper sliced
- 4 cloves garlic minced
- 2 cups cooked fowl breast cut in small portions
- 1/four tsp salt or to flavor
- 1/4 tsp pepper or to flavor
- four inexperienced onions chopped
- 1/four cup peanuts chopped
For Spicy Thai Sauce
1 cup fowl broth
1/2 cup soy sauce low sodium
3 tbsp brown sugar
1 tbsp Sriracha sauce
1 tsp crimson chili paste
1 tsp ginger minced
Instructions
- Cook the Asian style noodles in step with package deal directions.
- Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about five mins or until the mushrooms start to brown, stirring them sometimes.
- After the fungus is browned, add sliced peppers and garlic and cook breakfast for an additional 3 minutes until the peppers begin to melt.
- In the period in-between whisk all of the sauce elements together in a medium size bowl and set apart.
- Add the chopped chook to the skillet and toss the whole thing together, then pour the sauce and stir. Cook for 2 extra minutes until the sauce comes to a boil. At this time you may taste and season with salt and pepper if needed. Add cooked noodles and toss the entirety together. The noodles will absorb all of the greater sauce.
- Garnish with chopped inexperienced onions and peanuts.