Chicken and Rice Noodle Stir Fry Bowl

A creamy sauce coating a stir fry of complementary flavors will make this delightful dish a favorite at your home.

INGREDIENTS

Stir-Fry:
1 package rice noodles
1 lb. chicken breasts or tenders
1 sweet onion, sliced
2 tablespoons vegetable oil
1 tablespoon sesame oil
2 teaspoons soy sauce

Stir-Fry Marinade:
2 tablespoons soy sauce
2 teaspoons chopped ginger

Dressing:
1/3 cup mayonnaise
¼ cup chicken broth
¼ cup milk
1 tablespoon Mirin (sweet rice wine)
2 teaspoons cornstarch
1 teaspoon sesame oil
½ teaspoon sugar
¼ teaspoon curry powder

Bowl Toppings:
1 20 oz. can pineapple tidbits
2 stalks celery, sliced
Sliced radishes
Sliced almonds

Green leaf lettuce

Serves 4

DIRECTIONS

1. Prepare rice noodles according to package.
2. Slice celery, onions, and radishes. Set aside.
3. Combine the dressing ingredients. Set aside.
4. Cut chicken into bite-size squares. Toss with 2 tablespoons of the soy sauce and 2 teaspoons chopped ginger.
5. Heat 2 tablespoons vegetable oil on wok. Add chicken mixture, and stir-fry for one minute.
6. Add sliced onions to chicken. Continue to stir-fry for about four more minutes until the chicken is done.
7. While chicken and onion are cooking, line bowls with lettuce.
8. Add cooked noodles to wok for a minute with 1 tablespoon sesame oil and 2 teaspoons soy sauce.
9. Remove from heat and toss with dressing.
10. Spoon chicken noodle mixture onto lettuce-line bowls and top with ample amounts of pineapple,     radish, celery, and almonds.
11. Enjoy!