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Prep Time: 25 Minutes Cook Time: 23 Minutes |
Ready In: 48 Minutes Servings: 6 |
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Combine shredded cooked chicken with rice vermicelli noodles, carrots, and caabbage, and flavor with soy sauce and oyster sauce for a hearty, Asian-style noodle bowl. Ingredients:
1 (8-ounce) package vermicelli rice noodles |
1 onion, diced |
2 tablespoons sesame oil |
4 carrots, shredded |
3 medium celery ribs, diced |
2 cups shredded cooked chicken |
2 garlic cloves, minced |
1 small napa cabbage, finely chopped |
1 cup reduced-sodium chicken broth |
1 tablespoon cornstarch |
1/4 cup soy sauce |
1 tablespoon oyster sauce |
garnishes: chopped green onions, lemon slices |
Directions:
1. Soak noodles in hot water 10 minutes; drain and set aside.
2. Sauté diced onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add carrot and next 4 ingredients; cook, stirring occasionally, 2 minutes.
3. Stir together broth and cornstarch until smooth; add to chicken mixture. Add soy sauce and oyster sauce; bring mixture to a boil, and cook 1 minute. Remove from heat; serve over noodles. Garnish, if desired.
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