Ingredients:

6 Ounces wide rice noodles

12 Ounces chicken breast or thigh meat, cut into bite-sized pieces

½ Cup Perfect Taste Satay/Molé sauce – remove 2 tablespoons sauce to use as marinade

2 or 3 Tablespoons water

1 Teaspoon salt 

3 Tablespoon cooking oil

1 Small onion, cut in half and thinly sliced

6 Garlic cloves, finely chopped

1 Tablespoon finely chopped ginger

1 Small red pepper (approximately 7 oz.), cut into strips

½ Cups green beans, or snow peas, cut into 1 inch pieces (use other  veggies of your  choice)

2 Eggs, lightly beaten

5 Green onions, sliced

1/3 Cup chopped  cilantro

4 Tablespoons chopped peanuts

 

Instructions:

In a large bowl, soak noodles in hot water for about 10 minutes until  noodles are just soft (not mushy). Drain and place noodles in a bowl. Wash chicken, drain well; mix with 2 tablespoons of Perfect Taste Satay/Mole sauce and ½ teaspoon salt. Set aside to marinate.

 

In a large wok, heat 2 tablespoon oil. Stir-fry onion, ginger and garlic for about 30 seconds. Add red pepper, green beans and ½ teaspoon salt; stir-fry for 3-4 minutes. Transfer to a bowl. Set aside.

 

Add the rest of the oil to the wok and heat it. Add marinated chicken and stir-fry for 5-7 minutes. If it gets too dry and sticks to the wok, add a tablespoon of water a couple of times to keep the chicken frying nicely. Push the chicken to one side of the wok. Pour the egg in the center of the wok and scramble it quickly. Bring chicken back to the center of the wok. Add satay sauce. Stir around. 

 

Add noodles, stir-fried veggies, green onions, cilantro and peanuts – keep stir-frying and making sure the noodles are no longer clumped together (about 3-4 minutes). Done!