Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
30 mins
Total Time:
1 hr
Servings:
4
Ingredients
Directions
Place rice noodles into a bowl. Fill the bowl with hot water and separate noodles with a fork or your hands. Soak until softened, about 45 minutes.
When noodles have been soaking for 30 minutes, whisk oyster sauce, sugar, vinegar, and lime juice together in a bowl until smooth; set aside.
Pour enough oil into a wok or large skillet to coat the bottom; set over medium-high heat. Add onion, shallot, and garlic to hot oil; cook and stir until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to one side of the wok.
Pour beaten egg into the empty side of the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture. Mix in reserved sauce and basil.
Drain noodles, then add to chicken mixture. Cook and stir until heated through, 2 to 3 minutes.
Nutrition Facts (per serving)
| 656 | Calories |
| 8g | Fat |
| 112g | Carbs |
| 30g | Protein |
