Chicken and Vegetable Stir Fry with Rice Noodles

Ingredients:

2 Tbsp Hoisin sauce
1 Tbsp dark soy sauce
1/2 tsp sesame oil
1 1/2 Tbsp Mirin 1/4 tsp white pepper (or black pepper)
3 Tbsp water
Extra virgin olive oil
1 lb chicken breasts, cut into thin strips
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 small yellow onion, cut into 1” pieces
2 cups snow peas
1/2 cup shredded carrot
1” piece of fresh ginger, grated
2 cloves garlic, minced
Kosher salt and ground black pepper
8 oz rice noodles

Directions:

1. In a bowl, mix together hoisin, soy sauce, sesame oil, Mirin, white pepper and water. Set aside.
2. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken, season with a pinch of salt and pepper. Cook chicken until no longer pink, about 5 minutes, remove chicken from pan to a plate.
3. Add another Tbsp of olive oil to pan. Add broccoli, red pepper, onion, peas and carrot and season with a pinch of salt. Sauté until veggies start to soften, 3-4 minutes. Add ginger and garlic and stir until fragrant, about 1 minute. Add the chicken back to the skillet along with the sauce. Stir to combine. Cover and reduce heat to low.
4. Meanwhile boil water in a pan. Soak rice noodles according to package directions. Drain noodles and add to skillet with chicken and veggies. Stir to combine and serve.