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 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
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.