The great thing about stir-fries is that they're fast and very flavorful with fresh ingredients and a variety of sauces. Here, I made a simple, five-ingredient sweet-and-sour sauce—no hot spices, just lots of flavor.
If you've not worked with rice noodles, good news: no boiling required. Rice noodles are so delicate they need only soak in water that has been brought to a boil, then removed from the heat. They're very starchy, and, as with wheat pasta, the starch helps the sauce stick to the noodles. If you don't want all that starch, you can rinse the softened noodles under cold water before adding them to the stir-fry.
The beans need to blanch in simmering water about three minutes, so prepare those first and remove, then steep the noodles in the same water with the heat turned off. Once the noodles are drained, the pan (or wok, in this case) is ready for the oil and remaining ingredients. Easy, fast cooking—in one pan.
Note: Japanese shishito peppers are sweet and mild, very thin, and two to three inches long, with firm but wrinkled texture. They’re often bright green, but they also come in a variety of “stages,” from green to yellow, orange, red, or a mixture, as I had for this recipe. You can find them in bulk at general Asian markets or in supermarkets with a really good variety of fresh produce.
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 2 tsp brown sugar
- 1 lb boneless chicken breast, trimmed, cut into bite-sized pieces
- 3 tsp cornstarch, divided
- 1/2 lb green beans, trimmed, snapped in half (or into thirds, if long)
- 3 oz rice noodle sticks
- 3 tbsp peanut oil, divided
- 2 small garlic cloves, thinly sliced
- 1/2-inch piece of ginger, peeled and thinly sliced
- 8 thinly sliced shishito peppers
- 1/2 cup thinly sliced red onion
- 1/2 cup sliced water chestnuts