thai chicken and vegetable noodle bowl
Delicious and healthy noodle dish
prep time
15 Min
cook time
15 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 7 ounces rice noodles
- 3 tablespoons each soy sauce and water
- 2 tablespoons fish sauce
- 1 tablespoon cornstarch
- 3 - boneless chicken thighs cut into chunks
- 3 tablespoons thai red curry paste
- 2 tablespoons canola oil
- 1 cup mushrooms sliced
- 1 medium carrot thinly sliced
- 4 cloves garlic minced
- 1 cup cauliflower florets small chopped
- 1 medium red bell pepper sliced
- 4 - green onions chopped
- 1/4 cup hemp seed, sesame seeds, or peanuts
- - fresh chopped cilantro
- 1 - lime cut into wedges
How To Make thai chicken and vegetable noodle bowl
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Step 1Place the rice noodles in boiling salted water and let sit for 10 minutes until softened. Drain and set aside. Mix the Thai Curry paste and chicken together. Mix the soy sauce, water, fish sauce and cornstarch together and set aside.
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Step 2Place half the oil in a large skillet. Cook the chicken until browned on all sides. Remove from pan. Wipe pan out with paper towel. Add remaining oil.
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Step 3Add the cauliflower, carrots, garlic, mushrooms, red bell pepper and green onions. Stir fry until softened. Add the soy sauce mixture and cook until thickened. Stir in the chicken and noodles. Serve garnished with hemp seeds, cilantro and a squeeze of lime.
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