Lemongrass Grilled Chicken and Rice Noodle Stir-Fry

1. 1

   In a large pot of salted boiling water, cook the rice noodles until pliable.

2. 2

   Drain and cool under running water.

3. 3

   Shake off the excess water and cut the noodles into 4-inch lengths.

4. 4

   In a large nonstick skillet, heat 1 tablespoon of the oil.

5. 5

   Add the eggs and cook over high heat, stirring just until very loosely set, about 2 minutes.

6. 6

   Transfer the eggs to a plate.

7. 7

   Add the remaining 3 tablespoons of oil to the skillet along with the chile, garlic and ginger and stir-fry over high heat until fragrant, about 30 seconds.

8. 8

   Add the mushrooms and stir-fry until softened.

9. 9

   Add the rice noodles and chicken and stir-fry for 2 minutes.

10. 10

    Add the eggs and stir-fry for 1 minute, breaking them up slightly.

11. 11

    In a small bowl, stir the fish sauce with the rice vinegar and brown sugar.

12. 12

    Add this mixture to the skillet and stir-fry until the rice noodles are coated and beginning to brown lightly, about 3 minutes.

13. 13

    Transfer to a bowl and serve with lime wedges and chopped cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.