8 ounces of skinless boneless chicken breasts, cut into small thin pieces (can use shrimp or tofu)
3 cloves finely chopped garlic
1 tsp grated fresh ginger
½ red bell pepper sliced thinly
1 cup small broccoli florets
2 eggs, beaten
1 small bunch scallions, sliced on the bias
1 cup fresh bean sprouts
Toppings, ½ cup chopped salted dry roasted peanuts, lime wedges, ½ cup fresh chopped cilantro
For the sauce:
2 TBS low sodium soy sauce, plus more for serving
2 TBS fish sauce
2 TBS creamy peanut butter
4 to 5 TBS brown sugar
2 TBS rice vinegar
1 TBS Sriracha , plus more for serving
Here is what you need to do:
Cook your noodles according to package directions but cook about 2 minutes less. The noodles will finish in the sauce and you don’t want them overcooked. Once you cook them, rinse under cold water and let drain.
Make the sauce by combining all 6 ingredients into a glass bowl. Make sure you taste it and adjust as you like.
Heat about a TBS of olive oil into a large fry pan or wok over medium high heat. Add the chicken on a single layer and cook for about 2 minutes, flip then cook through. This should take about a minute, depending on the thickness. Don’t overcook because the chicken will go back into the pan and cook a little more with the sauce. Remove the chicken from the pan and put into a bowl, set aside.
Add a little more oil to the pan and add in the red pepper, scallions and broccoli. Stir constantly for about 2 minutes then push them aside and add in the egg, stirring constantly with a spatula until they firm up. Add in the garlic and ginger and combine everything together for about a minute. Next add in the sauce, bean sprouts, chicken and noodles. Combine everything, making sure it is all warmed up then take off the heat and plate it up.
Top with peanuts, cilantro and a lime wedge.Let’s Eat!!