Ingredients

  • Black pepper
  • 1/4 large head of cabbage
  • 2 large carrots
  • 3 half chicken breasts, boiled; spice to taste
  • 2 cups diagonally sliced fresh green beans
  • 3 cloves of Garlic
  • 1/2 . onion, sliced thin
  • 1 pkg. Bihon Rice Noodles
  • 1/4 cup LaChoy soy sauce
  • 2 tablespoons vegetable oil

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Use 2 cups of water to boil chicken. Save broth. Take skin and debone chicken after cooling.
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Step 2

  • Add soy sauce to broth.
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Step 3

  • Add Bihon Noodles to about 3/4 of warm broth.
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Step 4

  • Let soak.Peel and diagonally slice carrots.
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Step 5

  • Cut each slice into thin strips. Set aside.Finely chop cabbage. Set aside.
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Step 6

  • Cut Bihon Noodle with pastry scissors into small pieces after soaking.
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Step 7

  • Saute chopped garlic in oil over medium high heat.
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Step 8

  • Add sliced carrots. Stirring constantly.
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Step 9

  • Saute for 2-3 minutes.
  • Length: 3 minutes

Step 10

  • Add sliced green beans.
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Step 11

  • Add a little of the broth to the mixture, so that it will not burn.Turn heat to medium.
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Step 12

  • Add sliced onions.
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Step 13

  • Mix in thoroughly. Then add chopped cabbage. Stir constantly. DO NOT OVERCOOK VEGETABLES.
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Step 14

  • Add about 1 tablespoon of soy sauce.
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Step 15

  • Add black pepper to taste (1/4 teaspoon).
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Step 16

  • Add diced, deboned chicken. Stir until all ingredients are heated through.
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Step 17

  • Remove from pan. Put in bowl; set aside.
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Step 18

  • Pour cut noodles into pan used to cook vegetables. Stir constantly. The noodles will stick. Ad broth as needed to keep noodles from sticking. Cook until noodles are tender.
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Step 19

  • Add water as needed.
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Step 20

  • Mix noodles and vegetables together just before serving. A bit of fresh lemon juice over noodles adds an extra zing to taste.
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Step 21

  • Serve over steamed rice. Shrimp used instead of chicken tastes great, too.
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