Hoisin Rice Noodles with Chicken, Shrimp or Tofu


2 large chicken breast or 1 1/2 lbs of shrimp
1/2 cup low-sodium soy sauce
1/3 cup water
3 tablespoons sesame oil
3 tablespoons honey
3 tablespoons rice vinegar
1 tablespoon lime juice
3 cloves garlic, finely minced
1/2 tablespoon freshly grated ginger
1/4 cup hoisin sauce
3 tablespoons peanut butter 
12 ounces rice noodles
1 bag of stir fry vegetables 


Prepare the rice noodles according to package directions by soaking in hot water. 

To make the sauce, whisk together the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.

Cut up chicken in bite size pieces and season both sides with salt and pepper. After chicken is done cooking put onto a plate and set aside.

While chicken is cooking steam vegetables and set aside 

Drain the noodles and add them to the hot skillet with the rest of the sauce. Cook over medium heat, tossing the noodles with the sauce, about 3-4 minutes until the noodles have soaked up a lot of the sauce and become even more tender. Add the chicken and heat through.

Place chicken and noodles and vegetables in a separate bowels, Serve together and enjoy!

This dish has a lot of peanut flavor so if you want a lighter peanut flavor (Like my husband does) add 2 Tps peanut butter. I loved this dish and it makes a lot so it's great for leftovers! 

I modified this recipe a little bit from Mels Kitchen Cafe because I didn't have all the ingredients on hand. But when I have shrimp on hand I would love to follow her original recipe!

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