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Rice Noodles With Chicken And Vegetables


Ingredients

Scale
  • 10 ounces medium width rice noodles
  • 1 gallon boiling water
  • 1/4 cup toasted sesame oil
  • 3 chicken breast halves, thinly sliced
  • 1 teaspoon dried ginger
  • 34 cloves garlic, finely chopped
  • 4 cups thinly sliced green cabbage
  • 6 ounces sliced shiitake mushrooms (around 4 cups)
  • 23 large carrots – grated, or 10 ounces shredded carrots
  • green onions, sliced diagonally
  • 1 cup chicken stock
  • 1/4 cup (Gluten Free) soy sauce (or more to taste)
  • 1 teaspoon sugar

Instructions

  1. In a large bowl, cover rice noodles with boiling water.
  2. Set aside, and let the noodles soak for 30 minutes.
  3. Drain.
  4. In a large wok or skillet, heat toasted sesame oil over medium-high heat.
  5. Add chicken, ginger, and garlic, and sauté for 5 minutes until chicken is cooked through.
  6. Add cabbage and mushrooms and sauté for another 4-5 minutes until cabbage and mushrooms are soft.
  7. Add the carrots and green onions, stock, soy sauce, and sugar.
  8. Toss to combine, then sauté for another 3-4 minutes.
  9. Add the rice noodles and toss until completely blended with the remaining ingredients.
  10. Heat over medium heat for an additional 3-4 minutes until noodles are hot.


Nutrition

  • Serving Size: 8

Ingredients

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.

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