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Chicken: Tiwanese Spicy Noodles with Vegetables

Source of Recipe

SheHuffer


List of Ingredients

2 cups cooked rice noodles

Sauce
1/3 cup + salt free chicken broth
Extra salt free chicken broth for sautéing
2 tablespoons minced garlic
1/2 tsp chili flakes (or to taste)
1 green onion, thinly sliced
2 cups julienne baby bok choy
1/2 pound julienne boneless skinless chicken breasts


Recipe

1. Cook rice noodles, or rice vermicelli until done. Drain.
2. Combine sauce ingredients in a bowl.

Cooking
1. Place a wok over high heat until hot. Add chicken broth, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add green onion, bok choy, and chicken breasts; stir-fry for 2 minutes or until no longer pink add garlic and cook 1 more minute add a little more chicken broth to deglaze pan. Add rice vermicelli, stir to coat well and cook for 1 minute.

2. Place on a serving plate and serve hot.

Makes 4 servings.