Authentic Filipino Noodles with Chicken

Ingredients

• 8 oz Vermicelli Rice Noodles, They need to be made of rice – they come really thin up to the thickness of linguine
• 2 tsp Sesame Oil or Extra Virgin Olive Oil
• 10 oz Boneless Skinless Chicken Breast, sliced or diced (I used tenders, then chopped after cooking); you can also use precooked or leftover chicken
• 1 cup Carrots, sliced
• 1 Med Celery, sliced
• 1 tsp Minced Garlic
• 2 cups Cabbage, shredded; I use slaw mix for ease
• 3 cups Chicken Broth
• 2 Tbsp Worcestershire sauce
• 2 Tbsp Soy Sauce
• 2 Tbsp Dry Soup Mix, Like Onion or Herb; I just measure 2Tbsp out of the packet.

Instructions

1. This is what the rice noodles look like. I prefer the thin vermicelli
2. In a wok or large skillet with higher sides, heat oil until nice and hot – sizzly, if you will.
3. 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.
4. In the still hot pan, add carrots and celery and sauté for about 6 minutes until beginning to get soft but still firm.
5. Add the minced garlic to the veggies and sauté for about 30 seconds.
6. Add the cabbage mix and stir everything together…heating through…you don’t want to cook the cabbage too much; it should be a little bit crunchy. Then, remove everything from the pan.
7. In the still hot pan (see a trend? Keep that pan nice and HOT!) add the chicken broth, Worcestershire, soy sauce and dry soup mix. Heat through.
8. Add the dry noodles to the pan and let the liquid get absorbed. It will happen, just wait for it…wait for it…see? It happens pretty quickly.
9. As soon as the noodles have almost absorbed all of the liquid and they are easily stirrable (pretty sure that’s a word), add the veggies and chicken back in and mix everything together; heating through. It’s easier at this point to use tongs to mix.
10. That’s it! I like to add hot chili paste to mine afterwards. YUM!!