Ingredients

The following ingredients have 5 Servings
  • 8 ounces rice noodles
  • 3 tbsp coconut oil or light flavored olive oil ((divided))
  • 1/2 cup low-sodium soy sauce, plus 2 tablespoons ((divided))
  • 1 tbsp chili paste
  • 2 tbsp light brown sugar
  • 1 tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 2 cups thinly sliced carrots, about 2 medium carrots
  • 4 cups broccoli florets, cut bite-size
  • 8 large mushrooms, sliced thin, about 2 cups
  • 4 cups green cabbage, very thinly sliced
  • 1 1/2 lbs chicken thighs, cut into bite-size pieces
  • 2 tbsp cornstarch

Instruction

  • Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. Drain, drizzle lightly with 1/2 tablespoon oil and toss well to separate.
  • Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together 1/2 cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.
  •  In a large stainless skillet, over high heat, warm 1/2 tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce. Scrape the bottom of the pan as needed and toss to coat everything with sauce. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender.
  • Transfer the vegetable mixture to the mixing bowl next to the stove. Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
  • Add the prepared sauce to the chicken and scrape the bottom of the pan, stirring constantly. Cook 1-2 minutes to thicken. Transfer the chicken and most of the sauce to the bowl with the vegetables. (Leave about a tablespoon of sauce in the skillet.)
  • Add the remaining tablespoon oil to the skillet and add the noodles. Toss to coat and spread across the pan. Cook, stirring or turning frequently, for 2 minutes, until the noodles are lightly browned. 
  • Remove from the heat, add the chicken and vegetables back to the skillet with the noodles and toss to combine. Enjoy!