Rice Vermicelli with Chicken and Vegetables


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Updated: 1/11/2013 4:31 pm Published: 1/11/2013 11:20 am


Rice vermicelli with chicken and vegetables

1 package rice vermicelli noodles (soak in very hot water 15 mins and drain)
1 1/2 lbs. shredded or diced boiled chicken breast or fresh chicken tenders diced
2 to 3 cups fresh chicken broth or packaged
1 medium onion diced
1 tbsp minced garlic
3/4 cups thin sliced carrots
3 cups of shredded cabbage
Thin sliced sweet red peppers for color
1 Cup of snow peas
2 tbsp vegetable oil
Salt, pepper and soy sauce to taste

Directions:

In a wok or large skillet, sauté' garlic and onions in vegetable oil until caramelized. Add cooked or fresh chicken, salt to taste. Add 2 cups of broth and let it boil. Add drained noodles and simmer until tender and broth is soaked in. You can add more broth if noodles are still hard (do not overlook, al dente). Add all vegetables, toss with soy sauce until veggies are slightly tender. Serve with a squeeze of fresh lemon and fresh chopped chives on top (optional).

For more information on Nibble Cafe visit http://www.grandeuraffaires.com/

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