1 package Instant Rice Noodles (approximately 7 to 8 ounce package *pictured in post
1 lb of ground chicken or any ground protein of your choice
1 Red Bell Pepper, finely diced
2 to 3 cups of Sugar Snap Peas, Diced
6 green onions both white and green parts, sliced
5 tablespoons of any kind of sesame oil, I use a black sesame oil and a chili sesame oil, any kind will do (divided)
1/3 cup of rice wine vinegar
1/4 cup of soy sauce
1 tablespoon of creamy peanut butter (can be omitted for nut allergy)
1/4 teaspoon of Chinese Five Spice *picture of this in post, you can omit if you cannot find
1/4 teaspoon of ground ginger
1/2 teaspoon of garlic powder
1 tablespoon of toasted sesame seeds
black pepper to taste
*can add 1/4 teaspoon of cayenne if you like spicy
*seasoning can be adjusted according to preference
**If you want EXTRA sauce on the side, you can make a second batch of the sauce with the same ingredients and measurements and add that second batch to a sauce pan and letting it simmer on low for about 15 minutes while whisking occasionally. Be sure it does not boil over or burn. Serve it on the side of the noodles. This is in addition to the sauce you will add to the skillet when making the noodles.
Instructions
Prep all of your veggies first so they are reasy to stir fry. I like to snap the end of the sugar snap peas and pull the string down the length of the pea to remove it, you can skip this step if you do not want to take the time.
Add your rice noodles to a large bowl and boil about 6 cups of water, pour the boiling water over the noodles to cook them, leave them sit in the hot water for only about 2 ish minutes until they are soft, then drain and rinse really well with cold water and then let drain again in a colander while you cook the rest of the food.
Add two tablespoons of sesame oil to a skillet and add your pound of ground meat of choice. Cook and break up into a fine crumble as it cooks.
In a bowl, add your soy sauce, vinegar, 2 tablespoons of sesame oil, peanut butter, pepper, ginger, Chinese five spice, garlic powder, sesame seeds and optional cayenne, whisk until well combined and the peanut butter is whisked in smooth.
When the ground meat is almost fully cooked, add your green onions and sauté for a couple minutes then remove this from the skillet.
Add the last tablespoon of sesame oil, and the peppers and sugar snap peas, sauté for about 7 minutes, or until the veggies are soft but still have some crunch.
Add back the ground meat protein and the sauce, bring to a simmer and simmer for about 2 minutes.
Add your cooked rice noodles to the skillet, they will be kind of sticky, but the heat and sauce with help separate them. Sauté for about 5 minutes, tossing well to coat in the sauce and to combine with the meat and veggies.
Serve with more sesame seeds on top and more green onions. You can also add a squeeze of lime juice and some cilantro if you like.