This recipe takes some time and makes a large amount, but it freezes perfectly and is absolutely delicious. It's like bringing the restaurant home to you!
Preparation Time
45 mins
Cooking Time
30 mins
Total Time
1 hr 15 mins
Calories
389 Calories
Recipe Instructions
Step 1
Bring 8 cups water to a boil in a large saucepan. Turn off heat.
Step 2
Place rice noodles into the hot water and soak for 20 minutes. Drain noodles and set aside.
Step 3
Whisk fish sauce, lime juice, sugar, oyster sauce, chile-garlic sauce, chicken stock, and 2 cloves minced garlic together in a saucepan.
Step 4
Bring to a boil; reduce heat to low, and simmer sauce while you prepare other ingredients.
Step 5
Cook and stir chicken in a skillet with vegetable oil until no longer pink in the center and juices run clear, 5 to 10 minutes. Remove chicken with a slotted spoon, and set aside.
Step 6
Stir shelled edamame, green onions, eggplant, 4 cloves minced garlic, mushrooms, water chestnuts, bean sprouts, cilantro, carrots, and cooked chicken into the same skillet, and cook and stir until eggplant and edamame are tender and the sauce has thickened slightly, about 15 minutes.
Step 7
Serve over rice noodles.
Ingredients
2 teaspoons white sugar
⅔ cup vegetable oil
¼ cup chopped fresh cilantro
2 cloves garlic, minced
4 cloves garlic, minced
8 cups water
2 skinless, boneless chicken breast halves, cubed
⅔ cup fresh lime juice
½ cup shredded carrot
1 (4 ounce) can sliced water chestnuts, drained
⅓ cup oyster sauce
½ cup fish sauce
⅔ cup chicken stock
¼ cup chile-garlic sauce (such as Sriracha®)
1 (8 ounce) package dry flat rice noodles
12 ounces edamame in the pod - thawed if frozen, shelled
