Friday, January 4, 2013

Spicy Rice Noodles

3 ribs celery – sliced thin
5 carrots – grated
½ cup cashews
4 green onions
½ cup sesame oil
¼ c olive oil
1 tbsp red chili flakes
½ lb raw chicken breast, diced
1 package rice noodles
3 tbsp honey
4 tbsp gluten free soy sauce

Heat oil on the stove, add the chili flakes and cook over medium high heat for 2-3 minutes.
Strain out chili flakes. Mix oil with honey and gluten free soy sauce.  In the same pan cook the chicken over medium heat until cooked though and no longer pink.

While the chicken is cooking, mix together the vegetables.

Cook rice noodles according to package directions. Drain and toss with the vegetables and cooked chicken. Add the oil, honey, & soy sauce mixture to the noodles, and vegetables.  Toss to combine. Sprinkle with the cashews and serve! 

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