Ingredients

The following ingredients have 4 Servings
  • 3 tbsp miso paste
  • 1/4 tsp ground ginger
  • 6 garlic cloves; minced/grated
  • 1 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1/2 tsp garlic chili paste
  • 1 red bell pepper; julienned
  • 7 oz . broccoli florets
  • 1 1/2 lbs chicken thighs; sliced into strips
  • 8 oz mushrooms; sliced
  • 1 pkg ((17 oz) brown rice vermicelli noodles)
  • High heat cooking oil ((I used safflower))
  • Black pepper

Instruction

  • Prep all vegetables
  • Prep the chicken
  • Combine the miso paste, ginger, garlic, sesame oil, rice vinegar, soy sauce and chili paste in a bowl, whisk together; set aside
  • Soak the noodles in hot water to soften them
  • In a wok or large pan, heat the cooking oil on medium high heat
  • Toss the sliced chicken with black pepper
  • Cook the chicken in the heated wok/pan, about 5 minutes or until no longer pink in the center
  • Remove chicken from pan and set aside
  • Add a bit more oil and add the broccoli, cook for 2 minutes
  • Add the mushrooms, cook for 1 minute
  • Add the red pepper, cook an additional 1-2 minutes or until all the vegetables are tender-crisp
  • Add the chicken (and any escaped juices) back to the wok/pan, tossing well with the veggies
  • Pour the sauce into the wok and mix well
  • Cook an additional 2 minutes or until the sauce is bubbly
  • Drain the noodles and add them to the wok/pan
  • Heat through, making sure they are mixed well into the chicken and vegetables
  • Serve and enjoy!