The Pioneer Woman Tasty Kitchen
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Asian Noodle Stir Fry

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

There was not one noodle left from this stir fry! Prepare to have your mind blown!

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

Ingredients

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

Preparation

Soak noodles in hot tap water for 1 minute, soaking while you cut veggies and prep the chicken. Cut noodles in half with kitchen shears.

Combine sugar and lime juice. Set aside.

Heat sesame oil in a 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 or 2 minutes longer, until noodles are warm and coated.

Sprinkle with cilantro and serve hot!

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Profile photo of reeza

reeza on 8.26.2013

This was simply delicious! Easy to make! My Husband said he couldn’t eat it fast enough! LOL That’s a winner in my house! Thanks so much!!!

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