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Long,
slippery rice noodles with strips of stir-fried chicken and
vegetables in a rich and spicy Indonesian peanut sauce.
PREPARE
the peanut sauce. SOAK the rice stick noodles in boiling water
for 10 minutes, then rinse under cold water and set aside. HEAT
a wok or large frying pan over a high heat then add 1 tablespoon
of the oil. STIR-FRY the chicken for 3 minutes then remove from
the wok and set aside on a plate. ADD the remaining oil to the
hot wok and stir-fry the carrot for 1 minute. ADD the zucchini
and stir-fry for 3 minutes. ADD the cooked noodles and chicken
and toss to combine and heat through. POUR in the hot peanut
sauce and thoroughly mix all the ingredients together.
Variations:
Shrimp (prawns), scallops or tofu can replace the chicken.
Replace the carrot with julienned red pepper (capsicum).
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