Preparation time
25 minutes
Ready in
37 minutes
Cooking Time: 12 minutes
Makes
4 servings
Ingredients
- 8 oz (250 g) medium rice noodles
- 2 tbsp (25 mL) vegetable oil
- 12 oz (375 g) boneless skinless Ontario Chicken Breasts
- 4 cloves garlic, minced
- 12 oz (375 g) Ontario Asparagus, trimmed and cut diagonally in 2-inch (5 cm) pieces
- 2 Ontario Eggs, beaten
- 3 Ontario Green Onions, chopped
Sauce:
- 3 tbsp (45 mL) each fresh lime juice and chicken broth
- 2 tbsp (25 mL) each soy sauce, granulated sugar and ketchup
- 1/2 tsp (2 mL) red chili flakes
Garnishes:
- 2 cups (500 mL) fresh Ontario Bean Sprouts, blanched
- 2 tbsp (25 mL) chopped toasted Ontario Peanuts
- Coriander sprigs
Instructions
Soak noodles in hot tap water for 25 minutes. Drain well and set aside.
Sauce: Combine lime juice, broth, soy sauce, sugar, ketchup and chili flakes; set aside.
Cut chicken into thin strips. In large skillet, heat oil over high heat. Add chicken and garlic; stir-fry until lightly browned, about 2 minutes. Add asparagus; cook for 2 minutes. Add beaten eggs; cook, stirring, for 30 seconds.
Add noodles to skillet and mix well to combine. Pour in sauce; cook, stirring, until noodles are soft and tender, 4 to 5 minutes, (if noodles appear dry, add a little more broth). Stir in green onions.
Garnish: Serve immediately topped with bean sprouts, peanuts, and coriander.
Nutritional Information
- Protein: 30 grams
- Fat: 14 grams
- Calories: 526
- Carbohydrate: 69 grams
- Fibre: 4 grams
- Sodium: 880 mg