Ingredients
8 oz rice noodles, (rice vermicelli) thin
2 tbsp sesame oil
1 carrot, julienne cut
½ cup onion, sliced
1½ cups cabbage, shredded
½ lb chicken breast, boneless and skinless cut in thin strips
2 eggs, large
1 tsp fresh ginger, minced
1 cup bean sprouts, drained and rinsed
¼ cup water
¼ tsp brown sugar
soy sauce, to taste
salt and freshly ground black pepper, to taste
Preparation
Place the rice noodles in a pot of hot water and allow them to soak for 15 to 20 minutes.
While the noodles are soaking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the carrot and onion. Cook and stir until crisp tender. Stir in the cabbage, cooking and stirring for 1 minute longer.
Add the chicken. Cook and stir for a few minutes until chicken is browned on all sides. Stir in the ginger, bean sprouts and eggs. Once the eggs are cooked, stir in the water, brown sugar and soy sauce. Continue to cook and stir until the chicken is cooked through.
Drain the rice noodles and add them to the skillet. Season with salt, pepper, or soy sauce, to taste. Enjoy!
