Ingredients
Equipment
Method
- Cook wide rice noodles according to package directions, then drain and rinse with cold water.
- In a bowl, whisk together soy sauce, oyster sauce, fish sauce, honey, and water until smooth.
- Heat sesame oil in a skillet or wok, add chicken strips (if using), and sear until golden; remove from skillet.
- In the same pan, sauté shallots, garlic, chiles, and green onion whites for 2-3 minutes.
- Add zucchini and bell pepper, stir-fry for about 5 minutes until slightly tender.
- Pour the sauce into the skillet, re-add chicken, and bring to a simmer for 5 minutes.
- Add the noodles, carrot ribbons, and most of the basil to the skillet, tossing to combine and heat through for 3-5 minutes.
- Serve hot, garnished with remaining green onion tops and basil.
Nutrition
Calories: 400kcalCarbohydrates: 55gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 50mgIron: 2mg
Notes
Make sure to prep all ingredients before starting to cook, as stir-frying goes quickly. Adjust the spice level by removing seeds from the peppers or adding sriracha for extra heat. This dish is versatile; feel free to swap proteins or veggies based on your preference or what you have on hand. Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water when reheating to keep noodles from drying out. Avoid freezing for the best texture.
Tried this recipe?Let us know how it was!