Ingredients
4 tablespoonsoyster sauce
2 tablespoonAsian chili-garlic sauce
2 tablespoonreduced-sodium soy sauce
1teaspoonsugar
5 ouncesdried wide rice noodles
1 tablespoonsvegetable oil
3 garlic clove, finely chopped
1 8-ounce skinless, boneless chicken breast, cut into 3/4-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cupcherry tomatoes, halved
1 large egg, beaten to blend
1/2cupfresh basil leaves, preferably Thai
squweeze of lime
Preparation
Stir oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl to com-bine; set sauce aside.
Cook noodles according to package directions. Drain, run under cold water to cool, and set aside.
Heat oil in a large wok or skillet over medium-high heat; add garlic and cook, stirring often, until golden brown, about 1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes.
Add pepper, onion, tomatoes, and 2 tablespoons reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tablespoons sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more.
