The Busy Gourmand

I am not sure what is the correct name for these noodles. The package said “Rice Vermicelli” and they were made in China. I am sure any kind of thin noodle would work.

The ingredients are also totally flexible. I just happened to have some eggplant and arugula on hand.

• 8 oz thin rice noodles, sometimes called “Rice Vermicelli”
• 1 pound boneless skinless chicken thighs, in 1 inch dice
• 4 tablespoons cooking oil
• 1/4 cup chicken broth
• 4 tablespoons soy sauce
• 1 tablespoon honey
• 3 teaspoons hot chili sauce, sriracha recommended
• 2 tablespoons lemon juice
• 4 teaspoons corn starch
• 1 tablespoon rice wine vinegar
• 1 japanese eggplant, large dice
• 1 carrot, cut on the bias in rounds
• 1 stalk celery, cut on the bias in chunks
• 1/2 red onion cut in thin half moons
• 2 tablespoons chopped or grated ginger root
• 8 arugula leaves
• 8 basil leaves
• 2 tablespoons chopped cilantro

Prepare the noodles according to package instructions. If you are using rice noodles once they are drained make sure they are rinsed and thoroughly cooled so they will not stick together in a big clump.

In a bowl large enough to hold the chicken add two tablespoons of soy sauce, one teaspoon of hot sauce, and two teaspoons of corn starch. Add the chicken and toss to coat evenly. Allow to marinate for at least 15 minutes.

In a separate bowl combine two tablespoons of the cooking oil, the chicken broth, the remaining two tablespoons of soy sauce, the honey, the remaining two teaspoons of hot sauce, the lemon juice, the cornstarch and the rice wine vinegar. Whisk to combine thoroughly and set aside.

Add two tablespoons of the oil to the sauté pan and heat on high. Add the chicken to the pan and sauté until no longer pink, about six minutes or three minutes per side. Remove the chicken from the pan and place on a plate. If needed add a bit more oil to the pan. Add all the vegetables and sauté until they are crisp tender about 4 minutes. Add the chicken back to the pan and reduce the heat to medium. Add the sauce from the bowl and toss all ingredients so that they are totally covered. Add the arugula, the basil, and the cilantro and incorporate into the stir fry. Once the sauce thickens take the pan off the heat and add the noodles. Toss to coat thoroughly. Serve immediately. This makes two very large portions.