by Austin Carter
New Recipe
Course: Main Course Cuisine: Asian-inspired stir-fry Prep Time:15minutes Cook Time:40minutes Total Time:55minutes Calories: 390kcal Author: Austin Carter Servings: 6
– Pot for boiling water – Skillet or large wok – Bowls for soaking noodles and mixing ingredients – Forks for shredding chicken
– 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
– ½ large head cabbage thinly sliced – 2 carrots julienned – 1 teaspoon garlic salt
– Boil chicken thighs in water until cooked through, about 30 minutes. Shred chicken and reserve broth. – Soak rice noodles in hot chicken broth until softened, then drain and mix with soy seasoning and oils.
– Saute garlic and onion in olive oil until browned, then add chicken, cabbage, and carrots. Stir-fry until veggies are tender.
– Season with garlic salt and mix chicken mixture with noodles. Adjust seasoning to taste and serve.