a friend had requested stir fry for dinner - so this is what i came up with - a dish that features walnuts and different greens to complement the chicken. i used rice noodles here to make this dish gluten-free, and also to make it a balanced meal of carbohydrates, fats and proteins.
(click on any of the photos for the full recipe)
i really love mixing textures when i cook. in this dish, i achieve this by using some raw vegetables and sprouts - snow peas, bean sprouts, and broccoli sprouts.
there are quite a few different kinds of rice noodles you can find, each with its own distinctive color and flavor - feel free to do as you please.
i make the chicken separately to help keep those textures i mentioned above. the major flavors here come from soy sauce, fish sauce, and worchestershire sauce, all mixed in with chicken and walnuts. i use scallions here to give add some greenery and substitute for onions.
here's the fun part - tossing this entire mixture. be careful not to mush up the rice noodles but at the same time make sure that the sauce saturates all of the ingredients.