Soft rice noodles tossed with bite-size chicken breast in a gentle, lightly sweet-savory sauce without heat or strong toppings.
ABy Annebala
Servings
4
8 oz dried rice noodles
1 lb chicken breast
2 piece egg
2 tbsp neutral oil
2 tbsp fish sauce
2 tbsp brown sugar
1 tbsp lime juice
5 tsp water
2 piece green onions
1 tsp sesame oil
Calories
546 kcal
Protein
41g
Carbs
64g
Fat
13g
Fiber
2g
Sugar
7g
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Sarah M. · Melbourne, AU
Prep
1. Soak the dried rice noodles in room-temperature water until flexible but not mushy, about 25 to 30 minutes. Drain well.
8 oz dried rice noodles,
5 tsp water
2. Cut the chicken breast into small bite-size pieces. Beat the egg in a small bowl. Slice the green onions thinly.
3. Stir together the fish sauce, brown sugar, lime juice, water, and sesame oil until the brown sugar is mostly dissolved.
2 tbsp fish sauce,
2 tbsp brown sugar,
1 tbsp lime juice,
5 tsp water,
1 tsp sesame oil
Cook
4. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the chicken breast and cook, stirring often, until just cooked through and lightly golden, about 4 to 5 minutes.
0.5 lb chicken breast,
2 tbsp neutral oil
5. Push the chicken breast to one side. Add the egg and scramble until softly set.
1 lb chicken breast,
2 piece egg
Finish
6. Add the drained dried rice noodles and the sauce. Toss and stir over medium-high heat until the dried rice noodles are tender and coated, about 2 to 4 minutes. Add the green onions and toss just until slightly softened. Taste and add a little more water if the noodles need loosening. If you prefer, drizzle the sesame oil at the end instead of mixing it into the sauce.
8 oz dried rice noodles,
2 tbsp fish sauce,
2 tbsp brown sugar,
1 tbsp lime juice,
5 tsp water,
2 piece green onions,
1 tsp sesame oil
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