I'm only rating this recipe on the sauce, as that is all I used from it. BUT! The sauce really is AMAZING and better than anything I've had in any restaurant. I used noodles that were already soaked and vacuum packed, so I just needed to add them to the stirfry at the end. I marinated about a pound of sliced chicken in some peanut butter, rice wine (you could use white wine), soy sauce and brown sugar for a few hours. I cooked the chicken first, then added sliced carrots and onions for a few minutes, then added bean sprouts and water chestnuts. I pushed everything to one side of my wok and scrambled an egg. Then I tossed in the noodles and the sauce (which I cooked according to this recipe), removed the wok from the stove, and continued to toss until everything was combined. I topped with chopped peanuts, sliced green onions and lime. YUM! Thank you so much for this incredible sauce recipe.
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I'm only rating this recipe on the sauce, as that is all I used from it. BUT! The sauce really...