Ingredients: Black pepper,1/4 large head of cabbage,2 large carrots,3 half chicken breasts, boiled; spice to taste,2 cups diagonally sliced fresh green beans,3 cloves of Garlic,1/2 . onion, sliced thin,1 pkg. Bihon Rice Noodles,1/4 cup LaChoy soy sauce,2 tablespoons vegetable oil
Instructions:
- Use 2 cups of water to boil chicken. Save broth. Take skin and debone chicken after cooling.
- Add soy sauce to broth.
- Add Bihon Noodles to about 3/4 of warm broth.
- Let soak.Peel and diagonally slice carrots.
- Cut each slice into thin strips. Set aside.Finely chop cabbage. Set aside.
- Cut Bihon Noodle with pastry scissors into small pieces after soaking.
- Saute chopped garlic in oil over medium high heat.
- Add sliced carrots. Stirring constantly.
- Saute for 2-3 minutes.
- Add sliced green beans.
- Add a little of the broth to the mixture, so that it will not burn.Turn heat to medium.
- Add sliced onions.
- Mix in thoroughly. Then add chopped cabbage. Stir constantly. DO NOT OVERCOOK VEGETABLES.
- Add about 1 tablespoon of soy sauce.
- Add black pepper to taste (1/4 teaspoon).
- Add diced, deboned chicken. Stir until all ingredients are heated through.
- Remove from pan. Put in bowl; set aside.
- Pour cut noodles into pan used to cook vegetables. Stir constantly. The noodles will stick. Ad broth as needed to keep noodles from sticking. Cook until noodles are tender.
- Add water as needed.
- Mix noodles and vegetables together just before serving. A bit of fresh lemon juice over noodles adds an extra zing to taste.
- Serve over steamed rice. Shrimp used instead of chicken tastes great, too.
