I have never liked salmon, so we stick with chicken. This recipe can be made with beef too. A nice marinating cut is best, I prefer strip-loin as my steak of choice.
2 chicken breasts, cut into strips
3 cups of mixed stir fry veggies
I like to use mushrooms, peppers, broccoli, snow peas and carrots
2 tablespoons sesame oil, divided
1/2 package of medium width rice noodle
1/3 cup of soy sauce
1/3 cup of oyster sauce
1/4 of amber maple syrup
2 teaspoons of sesame oil
Mix all the sauces, syrup and oil together with a whisk. Reserve 3 tablespoons for basting and marinate the chicken (or salmon or steak) for at least 2 hours.
Cook and prepare rice noodle according to package. Set aside.
In medium pan sauté veggies in 1 tablespoon of sesame oil over high heat for 2 minutes, cover and turn off heat.
In another medium sauté pan, heat remaining sesame oil and sauté rice noodles for 1 minute then add to veggies and toss together.
Broil chicken on a rack for about 4 minutes, depending on how thick the cut of meat is. Turn over and baste, cooking for another 4 minutes. Turn over once more and baste.
Place noodles and veggies on serving platter and top with glazed chicken.
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