Thai Stir-fry with Chicken and Rice Noodles

Directions

1. Soak rice noodles a large bowl filled with hot

2. Heat the 2 tablespoons of oil in the wok over medium heat. Add the chicken and stir-fry for 4 or 5 minutes, until the chicken is cooked through. Remove the chicken to a plate.

3. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce,

4. Bring the additional 2 tablespoon of oil to heat, then add the whisked egg, garlic and ginger and stir fry for few seconds. Add in the onion, broccoli, carrot, and snap peas. Continue stir-frying, keeping the vegetables moving around for a few minutes. Carefully, pour in 1/4 cup of water to help steam the vegetables for 1-2 minutes.

5. Next, add the mushroom, then pour the sauce mixture over the vegetables and toss everything well. Cook until the sauce thickens, and the vegetables are tender.

6. Remove from the heat and add the basil and mint leaves. Serve immediately with steamed rice.

7. Add the optional Thai chili for heat.

8. Chinese Pork and Vegetable dumplings

From Shawnie's class “Far East and Southeast Asian”