Hot Pepper Noodles

I was flipping through Bon Appétit when I found this recipe and it sounded absolutely delicious (the ingredient note was for chili-garlic sauce which is a favorite in my house).  Like most stir-fries this dish came together super quick once the prep work was done, which only took about 10 minutes.  Our Thai Basil plant is not ready to be picked yet so we added some fresh mint leaves.  If you don’t want to eat raw onions let them cook for a few minutes before adding the noodles.  

Note: even though the name is “Hot Pepper Noodles” there was not very much spice to the dish.  There was a lot of flavor (especially the basil and mint) but there was no heat.     

Hot Pepper Noodles

Ingredients:

2 tablespoons oyster sauce

1 tablespoon Asian chili-garlic sauce

1 tablespoon reduced-sodium soy sauce

½ teaspoon sugar

10 ounces dried wide rice noodles

2 tablespoons vegetable oil

1 garlic clove, finely chopped

1 8-ounce skinless, boneless chicken breast, cut into 3/4-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 small onion, cut into 1-inch pieces

½ cup cherry tomatoes, halved

1 large egg, beaten to blend

½ cup fresh basil leaves, preferably Thai

Instructions

1.  Stir oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl to combine; set sauce aside.

2.  Cook noodles according to package directions. Drain, run under cold water to cool, and set aside.

3.  Heat oil in a large wok or skillet over medium-high heat; add garlic and cook, stirring often, until golden brown, about 1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes.

4. Add pepper, onion, tomatoes, and 2 tablespoons reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tablespoons sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more.