Sweet Soy Chicken Rice Noodles with Eggs and Vegetables
Rice noodles with chicken, scrambled eggs, carrots, thoroughly cooked bean sprouts, and a sweet soy, lime, vinegar, and chili sauce.
Ingredients
Sauce
- 6 tablespoons brown sugar
- 6 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 4 teaspoons chili-garlic sauce
- 2 tablespoons lime juice
Noodles and Toppings
- 12 oz dry rice noodles prepare according to package
- 1½ lb chicken breast thin strips across the grain
- 2 tablespoons neutral cooking oil divided: 1 tablespoon chicken, 1 teaspoon eggs, 2 teaspoons vegetables
- 3 large eggs beaten
- 2 cups bean sprouts cook thoroughly
- 1 cup matchstick carrots
- ¼ cup ready-to-eat chopped peanuts
- 2 tablespoons chopped cilantro optional
Instructions
- Whisk brown sugar, soy sauce, rice vinegar, chili-garlic sauce, and 2 tablespoons lime juice. Prepare rice noodles according to their package until just tender and drain.
- Heat 1 tablespoon oil in a wide skillet. Cook thin chicken strips in batches for about 4–6 minutes each or until 165°F. Transfer to a clean plate.
- Add 1 teaspoon oil, scramble the beaten eggs until fully set, and remove. Add the remaining 2 teaspoons oil and cook carrots with sprouts until vegetables soften and sprouts are thoroughly cooked.
- Toss noodles, chicken, eggs, vegetables, and sauce together until hot and coated, about 1–2 minutes after heating through. Work in two batches if needed. Divide into 6 portions with chopped peanuts and optional cilantro.
Notes
Noodle preparation follows its label. Cook chicken to 165°F and sprouts thoroughly. Large quantities may require two final tossing batches; this is a sweet soy sauce version without tamarind.