Ingredients

The following ingredients have 4 Servings
  • 12 ounce Asian style noodles (like rice noodles)
  • 1 tablespoon sesame oil
  • 6 ounce mushrooms (cleaned and sliced, I used cremini mushrooms)
  • 1 red bell pepper (sliced)
  • 1 green bell pepper (sliced)
  • 4 cloves garlic (minced)
  • 2 cups chicken breast (cooked , cut in small pieces)
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 4 green onions (chopped)
  • 1/4 cup peanuts (chopped)
  • 1 cup chicken broth (low sodium)
  • 1/2 cup soy sauce (low sodium)
  • 3 tablespoon brown sugar
  • 1 tablespoon Sriracha sauce (or any other hot sauce)
  • 1 teaspoon red chili paste
  • 1 teaspoon ginger (minced)

Instruction

  • Cook noodles: Cook the Asian style noodles according to package directions.
  • Make the sauce: Whisk all the sauce ingredients together in a medium size bowl and set aside.
  • Saute the veggies: Heat the sesame oil in a skillet over medium-high heat. Add the sliced mushrooms to the skillet and cook for about 5 minutes or until the mushrooms begin to brown, stirring them occasionally. Once the mushrooms have browned, add the sliced peppers and garlic and cook for an additional 3 minutes until the peppers begin to soften.
  • Finish the noodles: Add the chopped chicken to the skillet and toss everything together, then pour the sauce and stir. Cook for 2 more minutes until the sauce comes to a boil. At this time you can taste and season with salt and pepper if needed. Add cooked noodles and toss everything together. The noodles will absorb all the extra sauce.
  • Garnish and serve: Garnish with chopped green onions and peanuts.