Hot Pepper Noodles

By kimvess

Recipes & Menus | recipes

Hot Pepper Noodles
These rice noodles come together faster than your favorite Thai place can deliver, guaranteed. They're equally good with tofu, beef, or shrimp in place of the chicken.

2 servings

Recipe by Penny's Noodle Shop in Chicago

Photograph by Matt Duckor

March 2013

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

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.