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Thai Noodle Stir-fry

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Thai Noodle Stir-fry

Ingredients

  • 6 oz (75 g) cellophane (mung bean) noodles
  • 1 tsp peeled and finely grated fresh ginger
  • 3 tbsp peanut or vegetable oil
  • 1 fresh hot thai red chile, seeded and minced
  • 3 skinless, boneless chicken breasts, cut into thin strips
  • 1 head of bok choy, shredded
  • 1 onion, sliced
  • 2 tbsp soy sauce
  • 4 oz (115 g) shiitake mushrooms, sliced
  • 1 tbsp fish sauce
  • 1 red bell pepper, seeded and sliced
  • 1 tsp sweet chili sauce
  • 1 lemongrass stalk, peeled and bottom part minced
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