Family-friendly, fast, and affordable—what’s not to like? By the way, maifun rice noodles are rustic versions of super-thin “angel-hair” pasta. They’re usually available in the international foods aisle at supermarkets.
Servings4people
Ingredients
18-ounce package maifun rice noodles
1tablespoontoasted sesame oil
1⁄2 cup gluten-free tamari
2tablespoonssugar
2clovesgarlicvery thinly sliced
2teaspoonspeeledfinely grated fresh ginger
1⁄4 cup peanut oil or canola oil
1bonelessskinless chicken breast, sliced into thin strips
2cupsbroccoli florets
2large carrotspeeled and cut into thin matchsticks
2green onionswhite and light green parts, cut into 1-inch pieces
1⁄2 cup chicken broth or water
Instructions
Cook the noodles as directed on the package, drain well, toss with the sesame oil, and reserve.
In a large bowl, combine the tamari, sugar, garlic, and ginger. Stir to dissolve the sugar. Reserve.
Heat the peanut oil in a wok or deep frying pan over high heat. Add the chicken and cook, stirring constantly, until the meat is just cooked through, 1 to 2 minutes. Transfer to a plate with a slotted spoon. Add the broccoli, carrots, and green onions to the wok and stir-fry, stirring constantly, about 2 minutes. Reduce the heat to medium-high. Add the tamari mixture and chicken broth, bring to a simmer, and let it simmer for 5 minutes. Add the reserved chicken and noodles. Toss to coat and warm through. Serve.