Ingredients
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2-½ tsp.
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1 pkg.(16 oz) rice noodles
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3 Tbspsunflower oil, divided
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1/2 lbboneless skinless chicken breasts, cut into bite-size pieces
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1leek, cut into thin slices
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1 Tbspsoy sauce
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1lime, juiced
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1 bunchfresh cilantro, finely chopped
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¼ cupcoarsely chopped cashews
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Salt to taste
Directions
Prepare the noodles as directed on the package. Drain, then rinse with cold water.
Place the noodles in a large bowl. Add 1 Tbsp. of the oil; toss to evenly coat the noodles with the oil. Set aside.
Heat the remaining oil in a large skillet over medium-high heat. Add the chicken; cook 8 to 10 minutes or until done, stirring frequently. Stir in 1-½ tsp. of the Thai Allrounder. Use a slotted spoon to transfer the chicken to a bowl. Set aside.
Add the leaks to the chicken drippings in the skillet; cook for 2 minutes, stirring frequently. Add the noodles; cook and stir for 4 minutes or until heated through.
Return the chicken to the skillet; mix lightly. Season with the salt and remaining 1 tsp. Thai Allrounder.
Stir in the soy sauce and lime juice. Top with the cilantro and cashew nuts.
Nutrition
570