Spicy Chicken and Vegetable Stir-Fry with Rice Noodles (Kip en Groente Roerbak)

1.Prepare the rice noodles according to package directions (usually soaking in hot water for 5-7 minutes until tender, then draining and rinsing with cold water). Set aside.

2.In a small bowl, whisk together all ingredients for the Spicy Teriyaki Sauce (soy sauce, water, honey, rice vinegar, cornstarch, sriracha, and white pepper) until the cornstarch is fully dissolved. Set aside.

3.Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.

4.Add the chicken pieces and cook, stirring occasionally, until golden brown and cooked through (about 5-7 minutes). Remove the chicken from the wok and set aside.

5.Add the sesame oil to the wok. Add the broccoli florets and red bell pepper. Stir-fry for 3 minutes until they begin to soften slightly.

6.Add the sugar snap peas and sliced mushrooms to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are crisp-tender.

7.Push the vegetables to one side of the wok. Add the minced garlic and grated ginger to the cleared space and sauté for about 30 seconds until fragrant.

8.Return the cooked chicken to the wok. Give the prepared sauce a quick re-whisk and pour it over the chicken and vegetables.

9.Bring the sauce to a simmer, stirring constantly. It will thicken quickly due to the cornstarch. Cook for 1 minute until the sauce coats everything evenly.

10.Add the drained rice noodles to the wok. Toss everything together gently but thoroughly until the noodles are hot and fully coated in the spicy teriyaki sauce.

11.Serve immediately, garnished with sliced scallions and toasted sesame seeds, if desired.