Ingredients
4
4 servings
- •1 (16 ounce) package rice noodles
- •6 tablespoons oyster sauce
- •3 tablespoons white sugar
- •3 tablespoons rice vinegar
- •3 tablespoons fresh lime juice
- •1 tablespoon canola oil, or more as needed
- •1 medium onion, sliced
- •1 bulb shallot, chopped
- •3 cloves garlic, minced, or more to taste
- •1 pound boneless chicken, thinly sliced
- •1 large green bell pepper, sliced into strips
- •1 large egg, lightly beaten
- •2 sprigs fresh basil, leaves removed and torn
Instructions
- Place rice noodles into a bowl. Fill the bowl with hot water and separate noodles with a fork or your hands. Soak until softened, about 45 minutes.
- When noodles have been soaking for 30 minutes, whisk oyster sauce, sugar, vinegar, and lime juice together in a bowl until smooth; set aside.
- Pour enough oil into a wok or large skillet to coat the bottom; set over medium-high heat. Add onion, shallot, and garlic to hot oil; cook and stir until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to one side of the wok.
- Pour beaten egg into the empty side of the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture. Mix in reserved sauce and basil.
- Drain noodles, then add to chicken mixture. Cook and stir until heated through, 2 to 3 minutes.
Nutritional Facts
Per 4 servings
- Calories: 656
- Carbohydrate: 112g
- Fat: 8g
- Fiber: 3g
- Protein: 30g
- Sugar: 12g
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