Chicken and Vegetable Stir-Fry with Rice Noodles
 
 
Makes 6 servings
Ingredients
  • ½ large boneless, skinless chicken breast half, cut into thin strips, about 2" long
  • 2 tablespoons thinly sliced green onions + 3 green onions, cut into 1½" pieces
  • 1 garlic clove, minced
  • 5 tablespoons soy sauce, divided
  • 4 tablespoons toasted sesame oil, divided
  • 1 tablespoon sugar, divided
  • 10 dried shiitake mushrooms
  • 6 ounces rice noodles
  • ½ onion, thinly sliced
  • 1 cup shredded carrots
  • ⅓ pound asparagus, cut diagonally into ¼" pieces
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. In a small bowl, combine the chicken, sliced green onions, garlic, 2 tablespoons soy sauce, 1 teaspoon sesame oil and 1 teaspoon sugar. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 hours.
  2. In a medium bowl, cover mushrooms with 2 cups hot water. Set a small bowl on top of the mushrooms to keep them submerged; let stand until they are soft, about 20 minutes. Drain mushrooms, remove stems and cut caps into ¼"-wide strips; set aside.
  3. Cook rice noodles according to package directions until al dente. Rinse with cold water and drain well.
  4. In a large fry pan, heat 2 teaspoons sesame oil over medium-high heat. Add onion and cook, stirring occasionally, until translucent, 2-4 minutes. Transfer to a large bowl and set aside.
  5. Heat 1 more teaspoon sesame oil in the fry pan over medium-high heat. Add green onion pieces and carrots and cook, stirring occasionally, for 1 minute. Transfer to bowl with onions.
  6. Heat 2 more teaspoons sesame oil in the fry pan over medium-high heat. Add mushrooms and asparagus and cook, stirring occasionally, until mushrooms are lightly browned, 2-3 minutes. Transfer to bowl with onions and carrots.
  7. Heat 1 more tablespoon sesame oil in the fry pan over medium-high heat. Add marinated chicken and cook, stirring occasionally, until no longer pink, 3-5 minutes. Transfer to bowl with stir-fried vegetables.
  8. In the same fry pan, combine drained rice noodles, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 2 teaspoons sugar and pepper. Cook over medium heat, stirring occasionally, for 2 minutes. Transfer noodles and sauce to bowl with stir-fried chicken and vegetables. Toss to combine and serve.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/chicken-and-vegetable-stir-fry-with-rice-noodles/