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Lemongrass Stir-Fry
Yield:
Serves 2-4Ingredients:
½ lb thinly sliced chicken breast (or substitute with ½ lb thinly sliced beef, pork or cubed firm tofu)
1/3 cup cubed eggplant
1/3 cup cubed zucchini
1/3 cup red/yellow peppers
1/3 cup string beans
1 Tbsp vegetable oil
3 cups water
1 package Thai Pavilion Lemongrass Stir-fry Rice Noodles with Sauce
Directions:
In a medium saucepan, boil water. Turn off the heat and soak noodles for 3 minutes until soft (do not over-soak). Rinse in cold water in a strainer, drain and set aside. Heat vegetable oil in a large wok, skillet or frying pan on HIGH heat. Add chicken and stir until opaque (approx. 2 minutes). Add entire contents of the Thai Pavilion Garlic Chili Stir-Fry sauce pouch and stir until chicken is coated. Add vegetables and stir for 1 minute. Add noodles and stir briskly until ingredients are well combined and the chicken is cooked. Serve immediately.
