Ingredients
- 8 ounces vermicelli rice noodles
- 2 teaspoons sesame oil
- 10 ounces chicken breast, boneless, skinless, sliced or diced (rotisserie works!)
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 teaspoon garlic, minced
- 2 cups cabbage, shredded (slaw mix works)
- 3 cups chicken broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons soup mix, dry, like onion or herb
How to Make
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Step 1: In a wok or large skillet with higher sides, heat oil.
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Step 2: Place the chicken in and brown it on both sides until it’s no longer pink. Remove and set aside. (Skip this step if using precooked chicken.)
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Step 3: In the hot pan, add carrots and celery and sauté for about 6 minutes until beginning to get soft but still firm.
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Step 4: Add the minced garlic to the veggies and sauté for about 30 seconds.
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Step 5: Stir in the cabbage, heating slightly so cabbage is a little bit crunchy.
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Step 6: Remove everything from the pan.
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Step 7: In the hot pan, add the chicken broth, Worcestershire, soy sauce and dry soup mix. Heat through.
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Step 8: Add the dry noodles to the pan and let the liquid get absorbed.
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Step 9: As soon as the noodles have almost absorbed all of the liquid, add the veggies and chicken back in and use tongs to mix everything together; heating through.
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Step 10: Optional: add hot chili paste afterwards, to taste.
We hope you enjoy this recipe!
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