This can be made vegan if you simply leave out the ground chicken and scrambled eggs. You can always use Asian-flavored ground beef substitute if you want it, but it's yummy without it!
INGREDIENTS:
onion, chopped into thin slices
garlic, chopped into small cubes
ground chicken
rice noodles
veggies (I sometimes use frozen stir-fry veggies from Costco or fresh bell peppers, carrots, mushrooms, or any other veggies of choice)
scrambled eggs
SAUCE:
juice and zest of 1 lime
soy sauce (1/2 C or so)
rice vinegar (1/4 C or so)
brown sugar (2 Tbsp or so)
peanut butter (I use PB Fit powder, 3 Tbsp)
sriracha (generous squirt)
TOPPING:
chopped peanuts (opt)
chopped cilantro (opt)
1) In wok, cook ground chicken in oil. Sprinkle with salt, pepper, and red chili pepper flakes, adding onion and garlic once chicken is almost done. Set aside.
2) Meanwhile cook veggies in separate pan. (If using frozen veggies, chop smaller after cooked.) Add into wok with chicken mixture.
4) Scramble eggs in same pan where veggies were, breaking into very small pieces. Add to wok.
5) Cook noodles to al dente.
6) Pour drained rice noodles into wok with all the other ingredients. Slice noodles with kitchen shears before stirring.
7) Turn heat back on and pour on the sauce. Stir until warm and all covered in sauce.
8) Top with chopped peanuts and cilantro to serve.
Beach Week 2021
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