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Long,
slippery rice noodles with strips of stir-fried chicken and
vegetables in a rich and spicy Indonesian peanut sauce.
(Read
the related
blog post.)
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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