Ingredients
The following ingredients have 4 Servings
- 3 - boneless skinless chicken thighs cut into pieces
- 3 tablespoon(s) olive oil
- 1 medium onion chopped
- 2 large carrots shredded
- 7 ounce(s) shiitake mushroom stemmed and sliced
- 4 clove(s) garlic
- 4 ounce(s) rice noodles
- 1/4 cup(s) chicken stock
- 1/3 cup(s) hoisin sauce
- 2 tablespoon(s) oyster sauce
- 2 tablespoon(s) rice vinegar
- 1/2 cup(s) cilantro chopped
- 3 tablespoon(s) black sesame seeds
- 2 tablespoon(s) toasted sesame seeds
- - sweet chili sauce for serving
Instruction
- Place rice sticks in boiling water and let sit until soft. Drain and set aside. Place oil in large wok or skillet. Stir fry the onions, carrots, mushrooms, and garlic until softened. Add the chicken pieces and stir fry for 3 minutes. Mix the chicken stock, hoisin, vinegar and oyster sauce together. Add the sauce to the chicken mixture.
- Toss in the noodles and stir until well coated in the sauce. Sprinkle the sesame seeds over top. Serve drizzled with sweet chili sauce and garnished with cilantro.
