This is a great way to use leftover Lemongrass-Grilled Chicken. More Grilled Chicken Dishes

Grace Parisi
May 2013

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Recipe Summary test

active:
30 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of salted boiling water, cook the rice noodles until pliable. Drain and cool under running water. Shake off the excess water and cut the noodles into 4-inch lengths.

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  • In a large nonstick skillet, heat 1 tablespoon of the oil. Add the eggs and cook over high heat, stirring just until very loosely set, about 2 minutes. Transfer the eggs to a plate. Add the remaining 3 tablespoons of oil to the skillet along with the chile, garlic and ginger and stir-fry over high heat until fragrant, about 30 seconds. Add the mushrooms and stir-fry until softened. Add the rice noodles and chicken and stir-fry for 2 minutes. Add the eggs and stir-fry for 1 minute, breaking them up slightly.

  • In a small bowl, stir the fish sauce with the rice vinegar and brown sugar. Add this mixture to the skillet and stir-fry until the rice noodles are coated and beginning to brown lightly, about 3 minutes. Transfer to a bowl and serve with lime wedges and chopped cilantro.

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