Rice Noodles with Chicken, Carrots and Brussels Sprouts Recipe

This recipe takes a few steps and pots, but when you put it all together, it’s really worth it.

• 1/2 pound rice noodles (I like the flat ones)
• 1 carrot, cut into matchsticks
• 15 Brussels sprouts, each cut in half
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 2 tablespoons oil
• 2 tablespoons minced garlic
• 2 chicken breasts, sliced very thin
• 1 tablespoon chili sauce (not that sweet Heinz crap, but like the hot cock sauce you see at Asian restaurants. OK, I laugh every time I say that. It’s like I’m 12 or something.)
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/4 cup green onions, chopped

1. First, boil a large pot of water and then remove it from the heat.
2. Add the rice noodles to this pot of water and and let them soak for about 20 minutes or as long as it will take to make everything else…
3. Take 1 tablespoon of olive oil and 1 tablespoon butter and heat in a skillet on medium heat.
4. Add Brussels sprouts, cut side down on one side of the pan and pile carrots up on the other side.
5. Cover and lower heat to medium low.
6. Do not stir or remove cover for about 15 minutes or until sprouts are tender and caramelized on the bottoms.
7. After 15 minutes, add garlic and cook for 2-3 minutes more, making sure not to burn garlic, then remove from heat and set aside.
8. Heat 2 tablespoons oil in a wok or skillet over medium high heat and add chicken. Stir fry until completely cooked.
9. Add soy sauce, chili sauce and brown sugar, stirring until all the sugar is dissolved.
10. Drain noodles and add them to the wok or skillet along with the carrots and Brussels sprouts and stir fry together until everything is coated and uniformly heated.
11. Top with green onions and serve with more chili sauce if desired.

I’ve made this with a variety of veggies including onions, broccoli and asparagus.