EASY Sesame Ginger Chicken and Rice Noodle Stir Fry

I made up my own stir fry recipe a few weeks ago using the leftovers I had from my Vietnamese vegetable spring rolls and it was delicious! I was also surprised at how easy sesame ginger chicken and rice noodle stir fry was to make! Adding some leftover shredded chicken, I gave this dish some protein, but you can make this a vegetarian meal if you prefer to leave it out.  The dipping sauce I used for my spring rolls made for a perfect stir fry sauce. It has no added sugar so it doesn’t make it too sweet. I loved being able to use the leftovers so I wasn’t throwing food away and I got a new recipe out of them!

Shopping List

Ingredients for Stir Fry:

• 1 bag of Vermicelli rice noodles
• 3-4 carrots, peeled and sliced into strips
• 1/2 cup celery, chopped
• 1 cup shredded chicken breast

Ingredients for Stir Fry Sauce:

• 1 tablespoon honey
• 1/4 cup soy sauce (I use a gluten-free version)
• 1/4 cup rice vinegar
• 1 tablespoon minced fresh ginger root
• 2 teaspoon sesame seeds
• 1 teaspoon sesame oil

Instructions

• On the stovetop, bring a medium pot to boil and add the Vermicelli rice noodles.
• Cook for 2-3 minutes (stirring occasionally), drain, then rinse with cold water.  Be careful not to overcook the rice noodles or they will become mushy.
• To prepare the sauce, combine the soy sauce, vinegar, honey, ginger, sesame seeds, and sesame oil in a bowl. Whisk together until mixed completely,
• Preheat a large skillet to medium heat. Add 2 tablespoons of the sauce along with the carrots, celery, and shredded chicken. Stir until warmed.
• Add the rice noodles and the rest of the sauce and mix well (add about 1 cup of rice noodle for every person you are serving).