Tangy Chili-Curried Chicken and Rice Noodles Recipe

I have been making a lot of quick light meals lately.  Rice noodles cook quickly, and are a great starch for Asian meals.  The Ponzu and lime, pack a tangy punch, so you won’t be missing out on flavor with this dish.  It is a  simple meal that makes for a good option when cooking for one, and is very reminiscent of the noodles served in Thai restaurants, only perhaps with a bit more punch.  .  It like many of my light recipes is portioned for one serving.  Simply multiply as needed.

Ingredients (amounts listed are per serving):

rice noodles (the amount that will fit in the circle created when you put you pointer finger to the top crease in your thumb is approx. a portion)

3 oz. chicken thinly sliced

1/4 cup sliced onions

1/2 tbs. fresh lime juice ( about half a lime)

1 tsp. canola oil

1/2 tsp. chili powder

1/2 tsp. curry powder

3-4 basil leaves

1 tsp. Ponzu sauce (and more to use at serving time)

Method:

1. Soak noodles in hot water, while doing the rest of the preparations.
2. Put oil in nonstick wok or skillet on med-high heat.
3. Fry the onions, until they are starting to show browning.
4. Add chicken, and stir fry.  Add chili & curry once chicken starts to cook.
5. Once chicken is cooked through, add noodles, with 2 tsp of the soaking water.
6. Toss in lime and ponzu sauce.  Add basil and toss rice noodles well to coat.
7. Serve with a splash of Ponzu on top.