Sunchokes take the place of water chestnuts in this tasty stir-fry. Look for Thai peanut sauce in your supermarket's ethnic foods aisle.
8 ounces wide rice stick noodles (banh pho)
2 tablespoons vegetable oil
4 cups vertically sliced onion
3 garlic cloves, minced
1 1/2 pounds Jerusalem artichokes (sunchokes), peeled and cut into 1/2-inch pieces (about 3 cups)
1 pound skinless, boneless chicken breasts, cut into 1-inch strips
3 tablespoons Thai peanut sauce
2 tablespoons low-sodium soy sauce
2 tablespoons natural-style peanut butter (such as Smucker's)
6 cups broccoli florets
2 cups (1/4-inch) red bell pepper strips
1 cup water
1/2 teaspoon crushed red pepper
How to Make It
Cook noodles in boiling water 5 minutes or until done. Drain noodles; keep warm.
Heat oil in a wok or large nonstick skillet over medium-high heat. Add onion and garlic; stir-fry 2 minutes. Add artichokes and chicken; stir-fry 4 minutes. Remove from heat; stir in peanut sauce, soy sauce, and peanut butter. Place pan over medium-high heat; cook chicken mixture 4 minutes, stirring frequently. Add broccoli, bell pepper, water, and crushed red pepper; cook 5 minutes or until broccoli is tender, stirring frequently. Serve immediately over the noodles.