Rice Noodles with Chicken and Vegetables

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Soy sauce

  Made from soy (tamari)

  8 tbsp 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. Once softened, cut into 4-inch lengths, drain, and set aside.
2. In a skillet over medium heat, brown the chopped chicken. Season with soy sauce, salt, sugar, and pepper. Remove from skillet and set aside.
3. Sauté the cabbage and carrots in olive oil over medium heat until tender. Stir in the noodles and scallions, cooking for 4 to 5 minutes.
4. Stir in the chicken and cook for an additional five minutes, ensuring that the chicken is fully cooked through to 165°F.