Stir-Fry with Rice Noodles

As you are reading this post, I am on a plane headed to Iowa!! I could not be more excited. 70 degree weather, GREEN grass, rain, and most of all a family wedding! Goodbye for now Texas! And happy Labor Day!

I have made this dish multiple times and absolutely love it. The rice noodles are a nice alternative to the usual rice, but you could easily serve it over rice if preferred. The fresh ginger with the garlic and sesame oil are what make this meal so delicious. Have you ever had sesame oil? We love it! The veggies are versatile here. I've made it with green onions, no red pepper; I think it would even be great without the chicken. I wouldn't pay much attention to the veggie measurements in the recipe (I don't, just eyeball it). Mix and match with your favorite stir-fry veggies and enjoy! As an added bonus, this recipe is light and healthy.

Stir-Fry with Rice Noodles
Total time: 30-40 minutes
Yield: 5-6 servings

2-1/2 teaspoons cornstarch
1/3 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1-2 chicken breasts, cut into cubes
2 tablespoons sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon chili powder
4 ounces uncooked Asian rice noodles
4 teaspoons canola oil
1 large head broccoli, cut up
1/2 of medium red bell pepper, cut to your preference (optional)
2/3 cup chopped green onion (optional)
3 garlic cloves, pressed or minced
2 teaspoons minced or grated fresh ginger root

1. In a small bowl, combine the cornstarch, soy sauce, sesame oil and 1/4 cup water. Pour 1/4 cup marinade into a large resealable bag and add the chicken. Refrigerate for 20 minutes, turning to coat chicken.

2. Add 1/2 cup water, sugar, Worcestershire sauce and chili powder to remaining marinade and set aside.

3.  Drain chicken and discard marinade. Stir-fry chicken in a skillet with 2 teaspoons canola oil until cooked through. Remove to a plate.

4. Cook rice noodles according to package directions. Meanwhile, stir-fry broccoli and pepper in 2 teaspoons canola oil for 4-5 minutes. Add the onions, if using, and cook for 2 minutes. Add the garlic and ginger and cook 1 minute longer or until vegetables are to desired tenderness.

5. Return chicken to pan and add reserved marinade mixture. Bring to a boil; cook and stir for 2 minutes until thickened. Drain noodles and toss with chicken. Serve.

NUTRITION FACTS: 1 cup equals 293 calories, 10 g fat, 2 g saturated fat, 63 mg cholesterol, 498 mg sodium, 22 g carbohydrate, 2 g fiber, 27 g protein. Note: these numbers are from the original recipe and some ingredients have changed. For example, I substituted water for chicken broth because I did not feel it was necessary for this recipe.

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Recipe adapted from Taste of Home