Lemon-Ginger Chicken with Puffed Rice Noodles

Lemon-Ginger Chicken with Puffed Rice Noodles

Lemon-Ginger Chicken with Puffed Rice Noodles


Makes 4 servings


Vegetable oil for frying
4 ounces rice noodles, broken in half
3 boneless skinless chicken breasts, cut into 2-1/2X1-inch strips
1 stalk lemongrass, cut into 1-inch pieces*
3 cloves garlic, minced
1 teaspoon finely chopped fresh ginger
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1/4 cup water
1 tablespoon cornstarch
2 tablespoons peanut oil
6 ounces fresh snow peas, ends trimmed
1 can (8-3/4 ounces) baby corn, drained and rinsed
1/4 cup chopped fresh cilantro
2 tablespoons packed brown sugar
2 tablespoons fish sauce
1 tablespoon light soy sauce

*Or, substitute 1-1/2 teaspoons grated lemon peel.


  1. Heat 3 inches vegetable oil in wok or Dutch oven until oil registers 375°F on deep-fry thermometer. Fry noodles in small batches 20 seconds or until puffy, holding down noodles in oil with slotted spoon to fry evenly. Drain on paper towels; set aside.
  2. Combine chicken, lemongrass, garlic, ginger, red pepper and black pepper in medium bowl. Combine water and cornstarch in small bowl; set aside.
  3. Heat wok over high heat 1 minute. Drizzle peanut oil into wok and heat 30 seconds. Add chicken mixture; stir-fry 3 minutes or until cooked through.
  4. Add snow peas and baby corn; stir-fry 1 to 2 minutes. Stir cornstarch mixture; add to wok. Cook 1 minute or until thickened.
  5. Add cilantro, brown sugar, fish sauce and soy sauce; cook until heated through. Discard lemongrass. Serve over rice noodles.

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