Quick and Easy: Thai Rice Noodles

Associated Press

This recipe is from Better Homes and Gardens' "Simple Secrets of Everyday Cooking."

Thai Rice Noodles

• 12 ounces fresh rice ribbon noodles
• 3 tablespoons cooking oil
• 12 ounces skinless, boneless chicken breast, cut into bite-size pieces
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 cups broccoli florets
• 2 carrots, cut into thin, bite-size pieces (1 cup)
• 1 small onion, cut into thin wedges (1/3 cup)
• 1/4 cup oyster sauce
• 1 tablespoon brown sugar

Cut rice noodles into strips 1 inch wide and 3 to 4 inches long; set aside. In a large skillet, heat 2 tablespoons of the oil for 1 minute over medium-high heat. Carefully add noodles; cook and stir for 3 to 4 minutes or until edges of noodles just begin to turn golden. Remove and set aside.

Add remaining oil to skillet; add chicken, garlic and ginger. Cook 2 to 3 minutes. Stir in broccoli, carrots and onion; cook and stir for 2 to 3 minutes more. Stir in the oyster sauce, brown sugar and noodles; heat through.

Makes 4 servings.

Nutrition information per serving: 341 calories, 12 g total fat (2 g saturated fat), 49 mg cholesterol, 507 mg sodium, 37 g carbohydrates, 2 g fiber, 22 g protein.