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Broccoli and Chicken Noodle Bowl

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“The original recipe calls for tofu, but I prefer chicken. Beef or pork would also work nicely here. If you don't have peanut oil, vegetable or canola can also be used. If you don't have rice noodles you can use cooked thin spaghetti or vermicelli.”
READY IN:
1hr
SERVES:
6
YIELD:
6 portions
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak rice noodles in warm water for about 30 minutes or until soft.
  2. Heat oil in a wok or large skillet. Stir fry chicken about 5 minutes. Remove.
  3. Add shallots, garlic, jalapeno and ginger to skillet or wok. Stir fry over medium heat 2 to 3 minutes. Add broccoli and stir to mix. Cover and cook 3 minutes until broccoli is crisp tender.
  4. Meanwhile, drain noodles and add to skillet or wok. Stir to combine. Return chicken, stir. Add soy sauces and fish sauce. Stir fry 8 minutes. Garnish with basil and serve.

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