Thai noodles with chicken and vegetables

Submitted by Kristina S.
Submitted by Kristina S.
Sweet and spicy combination of these noodles will please your palate and warm up your spirits in a cold weather.




6.75 oz. MAIFUN Rice sticks 1 cup breast meat of rotisserie chicken or any other chicken meat you have on hand 1 leek 1 large thick carrot ½ bunch Asian Nappa cabbage 2 green or red bell peppers ½ teaspoon salt For sauce: ¼ cup soy sauce, 1 table spoon chili paste, 1 teaspoon ginger powder, 3 crushed garlic cloves, 2 table spoons Worcestershire sauce, 3 table spoons lemon juice, 2 table spoons dark brown sugar, 1 table spoon sesame oil

Nutritional information

No nutrition information available


1. Cook rice sticks according to package directions. Drain reserving about ¼ cup of cooked water and set aside. 2. Mix together ingredients for the sauce and set aside. 3. Prepare vegetables: peel and grate a carrot. Cut white part of leek into thin circles. 3. In a large deep skillet heat 2 table spoons vegetable oil over medium high heat. Sautee leeks and peppers stirring for 5 minutes, then add carrots, salt, stir and cook for 5 minutes. Add Nappa cabbage. Pour the sauce over and the reserved cooked water and stir. Cook for 5 more minutes until most liquid is absorbed. Toss with noodles and mix thoroughly.