Level: | Intermediate |
Total: | 30 min |
Active: | 30 min |
Yield: | 6 servings |
Ingredients
- 48 ounces fresh flat rice noodles
- 4 ounces seasoning soy sauce
- 3 ounces oyster sauce
- 3 ounces sweet soy sauce
- 2 ounces sugar
- 1 ounce white vinegar
- 6 Thai bird chiles
- 5 cloves garlic
- 6 ounces vegetable oil
- 1 1/2 pounds chicken breasts, sliced
- 12 ounces sliced green bell pepper
- 12 ounces chopped onion
- 30 cherry tomatoes
- 1 1/2 ounces fresh basil leaves
- 12 ounces lettuce leaves
Instructions
- Unfold the noodles and divide into four portions.
- In a mixing bowl, combine the seasoning soy sauce, oyster sauce, sweet soy sauce, sugar and vinegar; stir well and set aside.
- Mince the Thai bird chiles and garlic and add to a separate mixing bowl. Set aside.
- Heat a wok over medium-high heat. Add the vegetable oil and the minced garlic and chiles; stir for 10 seconds, until just golden brown. Add the chicken and cook thoroughly. Add the bell peppers, onions, cherry tomatoes and basil; cook for 1 minute. Add the noodles and stir-fry for another minute. Add the sauce and cook until the noodles turn light brown.
- Place the lettuce leaves on six serving bowls. Divide the contents of the wok among the leaves, and serve.
Nutrition Facts
Serving Size | 1 of 6 servings |
Calories | 1353 |
Total Fat | 33 g |
Saturated Fat | 3 g |
Carbohydrates | 212 g |
Dietary Fiber | 8 g |
Sugar | 19 g |
Protein | 46 g |
Cholesterol | 83 mg |
Sodium | 2683 mg |
Reviews
This was fantastic! And fast. Perfect for a weeknight meal. I added some garam masala to the sauce for another kick, and would recommend cutting the cherry tomatoes in half. They were a big nite in the lettuce wrap