Rice Noodles with Asian style Chicken Thighs

I had a half package of rice noodles sitting in my storage box. They needed to go.

The vegetables I used were not exactly Asian, but they could be found in many dishes you can buy from an Asian place.

I used red long pepper, celery, green onion and some mushrooms. They were in my vegetable drawer in my fridge. A bunch of garlic cloves for more taste and some chili paste.

The wide rice noodles only need a bowl and a kettle with boiling water. Press them down and let them soak 15 min. Drain.

The Asian style was build with the different sauces. Some Mirin, soy sauce, oyster sauce and chicken stock.

Season the chicken thighs and brown them in a wok on both sides for 5 min. Take them out. Get the chopped veggies in the pan, season them with salt and pepper and cook them 5 min.

Add the chicken stock and the Asian sauces. Put the chicken pieces back in. Bring to a boil, cover and reduce the heat. Cook for 18 min.

Now add the rice noodles and cook for 2 more minutes.

Ingredients:

200 g wide rice noodles

6 chicken thighs

1 tbsp oil

1 red long pepper

6 large button mushrooms

1 green onion

1 celery stalk

5 cloves of garlic

200 ml chicken stock

3 tbsp soy sauce

3 tbsp Mirin

2 tbsp Oyster sauce

1 tsp chili paste