Ingredients
2 tablespoons oyster sauce
1 tablespoon Asian chili-garlic sauce
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon sugar
10 ounces dried wide rice noodles
2 tablespoons vegetable oil
1 clove garlic clove, finely chopped
8 ounce skinless, boneless chicken breast, cut into 3/4-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small onion, cut into 1-inch pieces
1/2 cup cherry tomatoes, halved
1/2 cup fresh basil leaves, preferably Thai
1 large egg, beaten to blend
Preparation
Stir oyster sauce, chili-garlic sauce, soy sauce, and sugar in a small bowl to com-bine; set sauce aside. Cook noodles according to package directions. Drain, run under cold water to cool, and set aside. Heat oil in a large wok or skillet over medium-high heat; add garlic and cook, stirring often, until golden brown, about 1 minute. Add chicken and cook, tossing often, until cooked through, 3-4 minutes. Add pepper, onion, tomatoes, and 2 tablespoons reserved sauce to pan and toss to combine. Add noodles, egg, and remaining 2 tablespoons sauce and toss to combine. Add basil leaves and cook, tossing constantly, until noodles and vegetables are completely coated with sauce and heated through, about 2 minutes more.
