Stir-Fry Rice Noodle Bowl 

When I tell you this is bursting with flavor, I mean it. It has every flavor profile and many textures making this an enjoyable dish for any and everyone. It’s so amazing.

This is not a measured recipe, but I will try to be as detailed as possible. 

To prep the rice noodles, I followed the package instructions for stir-fry by soaking them in warm water for about 7 minutes, and then I set them aside. I cut up one large chicken breast into both chunks and stir-fry slices. I used a seasoning blend of kosher salt, black pepper, smoked paprika, ground ginger, Chinese Five Spice, Indian red pepper, granulated onion, and granulated garlic. I stir-fried the chicken over high heat in safflower oil until completely cooked. I set the chicken aside while I prepped the other ingredients. I cut up a red bell pepper and a yellow bell pepper and used a bag of stir-fry vegetables from Trader Joe’s. I cooked stir-fried them over high heat in safflower oil and liquid aminos (you can use soy sauce) until warmed through but still very crunchy and bright in color. I lowered the heat just a little in the same pan, added a small bit of safflower oil, and stir-fried the noodles in liquid aminos and peanut sauce. I prepped the bowl and garnished with red jalapeños, cilantro, and sesame seeds.