Ingredients
6
6 servings
- •4 boneless chicken thighs
- •1 (8 ounce) package dried rice noodles
- •2 tablespoons soy-based liquid seasoning (such as Maggi®), or to taste
- •3 tablespoons olive oil, divided
- •1 tablespoon sesame oil
- •3 cloves garlic, chopped
- •1 medium onion, chopped
- •0.5 large head cabbage, thinly sliced
- •2 carrots, julienned
- •1 teaspoon garlic salt
Instructions
- Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
- Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
- Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.
Nutritional Facts
Per 6 servings
- Calories: 390
- Carbohydrate: 42g
- Fat: 17g
- Fiber: 4g
- Protein: 17g
- Sugar: 5g
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