When stir-frying with rice noodles for the first time, the obvious thing to do is not start with a recipe. Right? Even though I did just that, the result was pretty tasty, if I do say so myself. I made it twice in less than a week. There’s just something about the rice noodles and peanut butter together that tastes really good.

Peanut Noodle Stir-fry

Marinade

1 pound chicken breast

1/2 teaspoon baking soda

1 Tablespoon soy sauce

1 Tablespoon rice wine

Sauce

1 Tablespoon peanut butter

1 teaspoon sesame oil

2 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

1/2 cup chicken broth

2 Tablespoons brown sugar

Cooking

2 nests Thai rice noodles

2 teaspoons sesame oil

4-5 carrots, thinly sliced

1-2 heads broccoli cut small

Slice chicken thinly. Marinade for 20 minutes in the baking soda, soy sauce, and rice wine. Meanwhile, mix sauce ingredients in a small sauce pan and prepare vegetables.

Heat 2 teaspoons sesame oil in wok over medium heat. Cook chicken in oil until no longer pink.

Prepare rice noodles according to package directions. Begin cooking sauce by heating over medium-high heat until bubbling. Simmer 1-2 minutes.

While sauce and noodles are cooking, add vegetables to the wok with the chicken and stir-fry until crisp-tender. Add cooked noodles to the wok, and pour sauce over everything. Stir-fry an additional 2-3 minutes, then serve.