Description
Chicken is stir-fried with a diverse mix of vegetables and seasonings. The mixture is then combined with broth and rice noodles for a satisfying meal.
Ingredients
Scale
- 1 qt. Chicken Stock
- 2 tbsp. olive oil
- 8 oz. Bag Frozen Stir Fry Vegetables (you’ll only need half the bag)
- 4 oz. Brown Rice Noodles or Ramen Noodles
- 8 oz. cooked chicken strips
- 1 jalapeno pepper, de-seeded and chopped
- 2 cloves garlic, minced
- 2 tbsp. soy sauce
- 2 tsp. ginger, grated
- 1/4 tsp. Red pepper flakes
- salt and black pepper, to taste
- Garnish: fresh chopped cilantro, chopped peanuts, chopped green onions
Instructions
- In a large saute pan or wok heat the olive oil on medium-high heat. Add stir fry vegetables and cook for 7 minutes.
- Add the chicken strips, and garlic, and continue to cook for another 5-7 minutes. Season with salt and pepper.
- Remove from heat. In a medium-sized pot, add the chicken broth and bring it to a slight boil.
- Once the broth is ready, add the rice noodles. Allow the rice noodles to boil for 5-7 minutes and turn off.
- Pour the stir fry mixture into the pot with the noodles and add the soy sauce, grated ginger, and red pepper flakes.
- While the broth is still hot, stir to make sure all ingredients are well mixed in the soup. Pour in a large bowl and top off with fresh cilantro, jalapeno peppers, chopped peanuts, and green onions.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cook
- Cuisine: Asian