Asian Noodle Stir Fry

I LOOOVE using Authentic flavors and ingredients to create yummy dishes. Like real Mozzarella for Italian, Cotija cheese for Mexican and now?  Rice noodles, fish sauce and curry paste for Stir Fry night.  

OH MY GOODNESS!  It makes ALL the difference!

  Be brave, shop in the unusual sections in your grocery store and prepare to be amazed.  We didn’t have ONE scrap of noodle left from the recipe, not ONE!!!!!!!

*Note that all of the unusual ingredients in this recipe were easily found in my local, small town grocery store.

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Ingredients

• 8-⅞ ounces, weight Box Of Vermicelli Rice Noodles
• 4 Tablespoons Lime Juice
• 1 Tablespoon Brown Sugar
• ½ cups Sesame Oil
• 4 cloves Garlic, Pressed
• 1 pound Cubed Chicken
• 1 Tablespoon & 1 Tsp. Green Curry Paste
• 2 teaspoons Ground Turmeric
• 3 Tablespoons Fish Sauce
• ½ cups Of Raw Broccoli, Cut In Small Pieces
• ½ cups Broccoli/Rainbow Slaw
• ½ cups Shredded Carrots
• 12 ounces, weight Cherry Tomatoes, Cut In Half
• 1 cup Green Onions, Cut
• ½ cups Cilantro

Preparation Instructions

  Soak rice noodles in hot tap water for 1 minute, soak while you cut veggies and prep chicken. Cut noodles in half with kitchen shears.
Combine sugar and lime juice. Set aside.

Heat sesame oil in large skillet or wok, add garlic and cook until soft. Add curry paste and Turmeric.

Stir in chicken cubes and fish sauce and cook until no longer pink. Add lime juice-sugar mixture, broccoli, rainbow slaw and carrots. Stir fry until tender crisp. Add tomatoes and green onions.

  Cook 1 minute before adding drained, cut noodles. Stir fry 1 minute or two longer until noodles are warm and coated.

Sprinkle with cilantro before serving.

  Now go, make this….you can thank me later!  😉

~T