This dish is often served during Chinese New Year because it symbolizes long life. Sounds like a good reason to eat it more often!
- 6 oz dry rice noodles (or whole-grain angel hair pasta)
- 1 tbsp. sesame oil
- 1 medium carrot, cut into matchstick-sized pieces (or ⅔ cup shredded)
- 2 medium shallots, finely chopped
- 2 cloves garlic, finely chopped
- 2 cups low-sodium organic vegetable broth, warm, divided use
- 3 tbsp. reduced-sodium soy sauce
- 6 oz cooked chicken breast, boneless, skinless, shredded
- 2 cups thinly sliced Napa cabbage
- ½ cup bean sprouts (mung beans)
- 2 green onions, thinly sliced (for garnish; optional)
Here are your instructions:
Cook noodles according to package directions. Set aside.
Heat oil in large skillet over medium heat.
Add carrot and shallots; cook, stirring frequently, for 3 to 4 minutes.
Add garlic; cook, stirring frequently, for 1 minute.
Add ½ cup broth, soy sauce, chicken, cabbage, and bean sprouts; cook, stirring constantly, for 3 to 4 minutes, or until cabbage is tender-crisp. Set aside.
Divide noodles evenly between 4 serving bowls. Top evenly with remaining broth, carrot mixture, and green onions (if desired).
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