Hot Pepper Noodles

By kimvess

Ingredients

• 2 tablespoons oyster sauce
• 1 tablespoon Asian chili-garlic sauce
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon sugar
• 10 ounces dried wide rice noodles
• 2 tablespoons vegetable oil
• 1 garlic clove, finely chopped
• 1 8-ounce skinless, boneless chicken breast, cut into 3/4-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 small onion, cut into 1-inch pieces
• 1/2 cup cherry tomatoes, halved
• 1 large egg, beaten to blend
• 1/2 cup fresh basil leaves, preferably Thai

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

Chili-garlic sauce is available at Asian markets and in the Asian foods section of some supermarkets.

Stir oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl to com-bine; set sauce aside.

Cook noodles according to package directions. Drain, run under cold water to cool, and set aside.

Heat oil in a large wok or skillet over medium-high heat; add garlic and cook, stirring often, until golden brown, about 1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes.

Add pepper, onion, tomatoes, and 2 tablespoons reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tablespoons sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more.