Rice noodles with Chicken and Vegetables

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• Soy sauce

  Made from soy (tamari)

  ½ cup or 144g

• Salt

  Table

  1 dash or 0.4g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Carrots

  Raw

  2 medium or 122g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

Directions

1. Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside.
2. In a skillet over medium heat, brown the chopped chicken and cook until no longer pink. Season with soy sauce, salt, sugar, and pepper. Remove from skillet and set aside.
3. Sauté the cabbage and carrots in a little oil over medium heat until tender. Stir in the noodles and green onions. Cook 4 to 5 minutes.
4. Stir in chicken and cook for five more minutes.