Rice Noodles with Chicken

8 oz rice noodles, preferably linguine size

1 tablespoon fish sauce

¼ cup soy sauce

¼ cup water

1 teaspoon sesame oil

1 teaspoon agave or honey

2 tablespoons rice wine or white wine

¼ teaspoon Five Spice Powder

2-3 tablespoons canola oil, or other vegetable oil

¾ pound boneless chicken, thinly sliced

1 small onion, peeled and sliced

1 red pepper, seeded and sliced

1 Chinese eggplant, cut into ½ inch slices

4 oz shiitake mushroom caps, sliced

½ cup peas (if frozen, don’t thaw)

¼ cup unsalted peanuts (optional)

  1. Cover noodles in water while preparing the other ingredients
  2. In separate bowl, combine the fish and soy sauces, water, sesame oil, agave, wine and five spice powder. Set this aside
  3. Heat a large skillet over a medium-high heat. When it’s heated, add 1-2 tablespoons of oil, and the chicken. Sautee until the chicken is cooked through, and remove it from the pan and set aside
  4. Add another tablespoon of oil, and add the onion and red pepper. Sautee until they start to soften
  5. Add the eggplant and mushrooms. After about 1 minute, when the vegetables are all combined, add the sauce. Cook for another 2 minutes, and add the noodles. When the noodles are cooked through, add the chicken, peas, and peanuts. When they are all combined and warmed, serve immediately

Yield: Approximately 3-4 servings

Note: There are many things you can add or substitute with this, including fresh tomatoes, Italian or globe (American) eggplants, carrots, celery, bean sprouts, etc.