Ingredients
Scale
- 1 lb boneless, skinless chicken thighs (sliced thinly)
- 2 tbsp white miso paste
- 3 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 8 oz rice noodles
- 1 bell pepper (sliced)
- 1 cup snap peas
- 2 green onions (chopped)
- Sesame seeds (for garnish)
- Salt and pepper (to taste)
Instructions
- Prepare the rice noodles by boiling water in a large pot. Cook according to package instructions (usually about 4-6 minutes), then drain and set aside.
- In a bowl, whisk together miso paste, honey, soy sauce, and sesame oil until smooth.
- In a large skillet over medium-high heat, add a drizzle of oil and cook the sliced chicken until browned and cooked through, about 5-7 minutes.
- Toss in sliced bell pepper and snap peas, stir-frying for another 2-3 minutes until tender yet crisp.
- Add the drained rice noodles and the sauce to the skillet, gently tossing everything together.
- Plate the noodles and sprinkle with chopped green onions and sesame seeds before serving.
- Prep Time: 10
- Cook Time: 15