Ingredients
- 8 oz rice noodles
- 1 lb boneless skinless chicken breast thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper thinly sliced
- 1 cup broccoli florets
- 1 carrot julienned
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Instructions
- Soak the rice noodles in warm water for about 10 minutes or until soft, then drain and set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until it is nearly cooked through, about 3 to 4 minutes.
- Add the garlic, ginger, bell pepper, broccoli, and carrot to the skillet. Stir-fry for another 2 to 3 minutes or until the vegetables are tender.
- Stir in the soy sauce, oyster sauce, and sesame oil. Add the drained noodles and toss everything together. Cook for an additional 2 minutes to heat through. Season with salt and pepper to taste.
