Ingredients:
1 package Instant Rice Noodles (approximately 7 to 8 ounce package)
1 lb of ground chicken or any ground protein of your choice
1 Red Bell Pepper, finely diced
2 to 3 cups of Sugar Snap Peas, Diced
6 green onions both white and green parts, sliced
5 tablespoons of any kind of sesame oil, I use a black sesame oil and a chili sesame oil, any kind will do (divided)
1/3 cup of rice wine vinegar
1/4 cup of soy sauce
1 tablespoon of creamy peanut butter (can be omitted for nut allergy)
1/4 teaspoon of Chinese Five Spice (you can omit if you cannot find)
1/4 teaspoon of ground ginger
1/2 teaspoon of garlic powder
1 tablespoon of toasted sesame seeds
Black pepper to taste
*can add 1/4 teaspoon of cayenne if you like spicy
**seasoning can be adjusted according to preference
***If you want EXTRA sauce on the side, you can make a second batch of the sauce with the same ingredients and measurements and add that second batch to a sauce pan and letting it simmer on low for about 15 minutes while whisking occasionally. Be sure it does not boil over or burn. Serve it on the side of the noodles. This is in addition to the sauce you will add to the skillet when making the noodles.
How to make:
Please c-lic-k the photo or the "next >" button below to see the instructions.
