Ingredients
1 teaspoon - cooking spray or olive oil
3 cloves - garlic, minced
1 - small onion
1 1/4 pounds - cooked boneless, skinless chicken breast, diced into 1/2-inch or 1-inch cubes (about 3 cups)
1/4 teaspoon - pepper
1 8-ounce -package noodles (pancit bihon noodles* or angel hair pasta)
1 1/2 cups -green cabbage,
sliced into strips 1/2 cup - scallions, diced (about 3 onions), divided
3 teaspoons -low sodium soy sauce 1 cup - chicken broth 1 -medium lemon, thinly sliced 1 teaspoon - fresh lemon juice 1 cup - carrots, diced
Directions
1 Spray a wok or large saucepan with cooking spray, or use olive oil. 2 Over medium heat, sauté garlic and onion, cooking until golden brown. 3 Add cooked chicken until its browned and warmed throughout, 2 to 3 minutes. 4 Add pepper. While chicken is heating, soften noodles by putting them in a colander and running water over them until they’re soft (do not soak). 5 Cut the noodles with kitchen scissors into 2-inch segments. Let noodles stand until they further soften. (Or, if using angel hair pasta, cook it according to directions and set it aside). 6 Add carrots to pan with chicken, and cook for 2 minutes. 7 Stir in cabbage, celery, and 1/4 cup scallions, and cook for 2 minutes. 8 Add noodles gradually, stirring to blend with vegetables and meat. 9 Add chicken broth and soy sauce to moisten. Cook until noodles are soft, about 5 minutes (omit this step if using angel hair pasta). 10 Garnish with lemon slices and remaining scallions. Squeeze fresh lemon juice over the dish just before serving.
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