Rice Noodles - small package feeds 4
1 package of cut veggies (the ones they prepare for sopa)
Other veggies of choice (I threw in broccoli this time)
1 green onion, chopped
1 chicken breast or tofu cubed
2-3 eggs, scrambled in a separate pan
Sauce: (I am guessing on these proportions because I just add until I like the taste, but they seem about right).
3 LARGE tablespoons of peanut butter
1/4 cup of soy sauce
1/5 cup of rice vinegar
1 tsp sesame oil
1/4 cup of honey
2 tsp of siracha
1 tbsp of diced ginger and garlic
Pinch of dried or fresh chili
1. Bring salted water to a boil. Add noodles, wait 1 min and turn heat off. If you buy the thin rice noodles (which i recommend), they just need to be heated until tender. Takes about 3-5 min. Drain noodles and set aside.
2. Saute veggies in pan until tender. Do not add salt.
3. Prepare sauce in small pot. Add a touch of oil on medium heat. Add ginger and garlic. Saute for 1 min. Add soy sauce, vinegar, oil, and chili. Stir 1 min on higher heat. Add peanut butter and honey. Stir until it's all incorporated. Keep on med high heat until sauce begins to reduce. It should taste really strong, so strong you wouldn't want to eat a spoonful straight. This is good because it needs to coat all the noodles and veggies. Trust me that it may seem like a lot of sauce with a lot of flavor, but after it's spread out through everything, it's the perfect amount. Let the sauce reduce until pretty thick.
4. Scramble eggs. Add veggies to noodles and pour sauce on top. Mix evenly. Add eggs, green onions, and peanuts. Mix lightly.