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© Meredith Corporation. All rights reserved. Used with permission.
Fill a large saucepan half full with water; bring to boiling. Remove saucepan from heat. Add noodles; let stand for 8 minutes. Drain well in a colander.
Meanwhile, for sauce, in a small bowl, combine lime peel, lime juice, peanut butter, fish sauce, water, garlic, and bean sauce; whisk together well until smooth. Set aside.
In a very large nonstick skillet or large nonstick wok, heat 2 teaspoons of the oil over medium-high heat. Add chicken; cook and stir for 4 to 6 minutes or until chicken is no longer pink. Transfer chicken to a bowl.
Add the remaining 1 teaspoon oil to the skillet. Add sweet pepper and stir-fry for 2 minutes. Add drained noodles and white bottoms of green onions. Stir-fry for 2 minutes. Add broccoli, sauce, and chicken. Cook and stir until heated through. Divide mixture among four serving plates. Sprinkle with green onion tops and the peanuts. Makes 4, 1-1/4 cups each servings.