Stirfry vegetables and rice noodles
Cooking Instructions
- 1
Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
- 2
In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat.
- 3
Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger and the bag the Stirfry to the skillet and stir-fry for another 2 minutes.
- 4
In a mixing bowl combine soy sauce, ketchup and cornstarch.
- 5
Add noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
- 6
Right before serving as season to taste with salt and pepper as desired. Grab a fork and enjoy!
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