Quick Veggie Stirfry (with Chicken) with rice noodles

The day or two before you know you have to go grocery shopping are sometimes the most creative cooked meals. Or, its just an attempt to use everything you have left and somehow fit it together. Last night I rummaged through the fridge and pantry to fit something together.

I had half a package of rice noodles, a large broccoli crown, a green pepper, garlic (I never run out of that), some various asian sauces and it was clear — stir-fry. I didn’t have any tofu for the fiancee, but she was ok without it. I made the chicken in a separate pan to top off my dish. I’ve made this stir-fry dozens of different ways, with peanut sauce, spicy sauces, sesame sauce, but this one would really just be veggies, garlic and oyster sauce from a jar.

Here is the basic recipe.

Ingredients:

1 large broccoli crown
1 green pepper
2 minced garlic cloves
3 tsp oyster sauce
3-4 Tsp soy sauce or Ponzu sauce
1/2 package of rice noodles (or egg)
1 chicken breast (or 2, if non-veggie)
1 tsp sriracha sauce

Cook rice noodles according to package. In this case, boil water, add noodles, turn off heat and cover until soft.

Heat wok or large pan to low/medium, add rice vinegar and garlic. Cook about 3 minutes. Add broccoli, cut into small florets, and green pepper cut into thin slices. Add about half the oyster sauce, stir, turn heat up to med/high and cook for about 10 minutes.

In a second small pan (or in the main pan if this isn’t a vegetarian dish), heat a little oil and toss in sliced chicken. Top with a tsp of oyster sauce and sriacha sauce. When chicken is nearly cooked, add noodles to wok or pan and top with remaining oyster sauce. toss vegetables and noodles. Serve immediately. Top one portion with chicken.

Enjoy!