Rice Noodles Stirfry with Chicken

Stir-frying is a signature of the Asian cuisine. Most of the stirfry recipes use either egg noodles or rice noodles. The differences are based on the meat and the vegetables for these recipes. Some other countries, such as India, Singapore, or Thailand use curry or turmeric for those stir-frying noodles. Vietnamese and Chinese use almost the identical ingredients, except the Vietnamese use fish sauce instead of soy sauce. Use whichever is available to suit your own taste. I will make my stir-fried noodles recipe using chicken and vegetables. This dish can be a main meal by itself, or it can accompany most other Asian dishes. I will make it very simple, but the result will have a restaurant taste.

Ingredients:
8 oz. dried rice noodles, soaked in water for 1 hour and drained

8 oz. chicken breasts, sliced
1 tbs soy sauce
3 tbs peanut oil

1/2 cup chicken stock or water
Marinade:
1 tsp salt
1 tbs cooking wine, such as dry sherry or Chinese cooking wine
1 garlic, minced
1 tbs fresh ginger, minced
Vegetables:
3 fresh shitake mushrooms, sliced
2 cups cabbage, shredded
1 carrot, cut into matchsticks
1 cup white onions, sliced
1 cup fresh bean sprouts

Garnish with fresh chopped green onion and cilantro

Directions:
Combine all the marinade ingredients in a bowl and add chicken. Marinate chicken for 1 hour.
Heat a wok until hot. Add the oil and swirl it around. Add the chicken and stirfry for 2 to 3 minutes.

Add white onions and stirfry for 1 minute.

 Add mushrooms and carrots.

 Cook for 2 minutes. Add cabbage.

Season with soy sauce and some salt, if needed. Add noodles and more oil, if needed.

Stir in the chicken stock and beansprout.

 Cook for another minute or until the noodles absorb most of the liquid, and the chicken is cooked. Stir in green onions and chopped cilantro. Taste and adjust the seasoning. Serve.