Step 1

EASY MISO & Peanut Butter SALAD DRESSING

Step 2

Soak the dried rice noodles in lukewarm water for a minimum of 30 minutes. Ideally, for 40 minutes to 60 minutes. Drain water.

Step 3

(Make the stir-fry sauce) In a small bowl, combine the dressing, soy sauce, water, oyster sauce, and Layu chili oil or toasted sesame oil.

Step 4

(Make scrambled eggs) In a bowl, add 4 eggs, 1 tbsp of milk, and salt&pepper to taste, then, combine them well. Preheat and oil a non-stick skillet. Make sure the skillet gets hot. Pour the egg mixture, and make fluffy lumpy scrambled eggs. Transfer the scrambled eggs to a platter, and clean the skillet.

Step 5

In the skillet, add 1 tbsp of vegetable oil and minced garlic and ginger. Cook them until fragrant over medium-high heat.

Step 6

(Stir-fry vegetables) Start stir-frying vegetables that contain less water such as carrots and onions. *Cook the raw meat or shrimp before vegetables if you are going to use them instead of grilled chicken.

Step 7

Add the noodles and the stir-fry sauce, and cover with a lid. Cook the noodles for 3-5 minutes until soft and easy to stir, over medium heat.

Step 8

Add vegetables that you don't want to overcook such as broccoli, and spinach. And grilled chicken leftovers.

Step 9

Combine the noodles and the vegetables while stir-frying over medium-high heat, for about 3-5 minutes.

Step 10

Adjust the flavor while adding dark soy sauce, salt&pepper.

Step 11

(Serve) Transfer the noodles and top with chopped cilantro and chopped peanuts. A wedge of fresh lime squeezed over just before eating. Serve dark soy sauce or sweet chili sauce to adjust the flavor.