On the second day of Christmas my true love gave to me:
This is one of those meals my family is obsessed with. Having it prepped as one of my freezer meals helps me out tremendously.
Here's what I do:
In one bag, freeze 3 thinly sliced chicken breasts (or shrimp or tofu), 1-2 thinly sliced zucchinis, 1 thinly sliced carrot, and half a bunch of chopped green onion. Add a little garlic powder, salt, and pepper.
In bag 2, mix the contents for the sauce - 1/4 cup rice vinegar, 1/4 cup fish sauce, 1/2 brown sugar.
Store rice noodles in the pantry.
To prepare, defrost everything. Pour hot water over rice noodles in a bowl. In a small sauce pan, heat up sauce until sugar is dissolved and everything is combined. In a wok, heat up a few Tbsp of EVOO and add chicken and veggies. Toss around until cooked. Add strained rice noodles. Toss. Add sauce. Toss. Add a scrambled egg. Toss.
Serve with a squeeze of lime and top with chopped peanuts.
I always freeze some egg rolls with this too.
It seriously tastes as good as takeout and is 1/3 of the cost.