Ingredients

The following ingredients have 203 Servings
  • 1 qt. Chicken Stock 
  • 2 tbsp. olive oil
  • 8 oz. Bag Frozen Stir Fry Vegetables (you’ll only need half the bag) 
  • 4 oz. Brown Rice Noodles or Ramen Noodles
  • 8 oz. cooked chicken strips 
  • 1 jalapeno pepper, de-seeded and chopped 
  • 2 cloves garlic, minced 
  • 2 tbsp. soy sauce 
  • 2 tsp. ginger, grated 
  • ¼ tsp. Red pepper flakes
  • salt and black pepper, to taste 
  • Garnish: fresh chopped cilantro, chopped peanuts, chopped green onions

Instruction

  • In a large saute pan or wok heat the olive oil on medium-high heat. Add stir fry vegetables and cook for 7 minutes. 
  • Add the chicken strips, and garlic, and continue to cook for another 5-7 minutes. Season with salt and pepper. 
  • Remove from heat. In a medium-sized pot, add the chicken broth and bring it to a slight boil. 
  • Once the broth is ready, add the rice noodles. Allow the rice noodles to boil for 5-7 minutes and turn off. 
  • Pour the stir fry mixture into the pot with the noodles and add the soy sauce, grated ginger, and red pepper flakes. 
  • While the broth is still hot, stir to make sure all ingredients are well mixed in the soup. Pour in a large bowl and top off with fresh cilantro, jalapeno peppers, chopped peanuts, and green onions.