Tuesday, April 24, 2012

Sweet and Sour Rice Noodles

I miss Asian food. Not as much as I missed Italian food when I was dairy free, but as you all know Asian is my second fave. I went to my food store the other day and looked through all of their pre-made sauces for ones that were soy free. Luckily I found a jar of sweet and sour sauce that was soy free so I happily grabbed it and headed home. I wasn't sure what I felt like making but I knew it needed to be quick. Enter this rice noodle dish. I love using rice noodles- I love the texture! When I made this there wasn't enough sauce, so I am going to double it for my directions below. Like any Asian dish it shouldn't be swimming in sauce, so add some, stir, and add more as needed.

Source: Stephanie Cooks Original

10 oz package rice noodles
6 ounces cooked chicken, diced
2 cups steamed sugar snap peas
6 tbsp sweet and sour sauce
3 tbsp rice vinegar
2 cloves garlic, minced
1 tbsp grated ginger

1- Cook the noodles according to packaging directions.
2- In a small bowl combine the sweet and sour sauce, rice vinegar, garlic, and ginger. Stir well. Pour 1/2 of the sauce into the skillet and heat. Add the chicken, stirring frequently until hot. Add the noodles, stir fry over low heat until the sauce is absorbed.
3- Add the snap peas and more sauce, as desired, until evenly and lighted coated.

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