Another dish to enjoy on our winter sunshine cruise from St Maarten to Barbados. A few cabins still available.

Ingredients

• 8 ounces rice noodles
• 3 tbsp coconut oil or light flavored olive oil (divided)
• 1/2 cup soy sauce, plus 2 tablespoons (divided)
• 1 tbsp chili paste
• 2 tbsp light brown sugar
• 1 tbsp finely grated fresh ginger
• 3 cloves garlic, minced
• 2 medium carrots, grated
• 4 cups broccoli florets
• 8 large mushrooms, sliced thin
• 4 cups green cabbage, very thinly sliced
• 1 ½ lbs chicken thighs, cut into small pieces
• 2 tbsp cornstarch

Instructions

1. Boil 8 cups of water and remove from the heat.
2. Add the noodles and stir. Soak the noodles for about 8 minutes until tender.
3. Drain, then add ½ tablespoon oil and toss well to separate.
4. In a measuring cup or small bowl, stir together ½ cup soy sauce, chili paste, sugar, ginger, and garlic
5. In a large stainless skillet, over high heat, warm ½ tablespoon oil.
6. Add the carrots, stir and cook 1 minute.
7. Add the broccoli, stir, cover with lid and cook 1 minute.
8. Add the mushrooms and the remaining 2 tablespoons of soy sauce.
9. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender.
10. Transfer the vegetable mixture to a mixing bowl.
11. Add 1 tablespoon oil to the empty skillet over high heat.
12. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes.
13. Add the prepared sauce to the chicken and scrape the bottom of the pan, stirring constantly. Cook 1-2 minutes to thicken.
14. Transfer the chicken and most of the sauce to the bowl with the vegetables. (Leave about a tablespoon of sauce in the skillet.)
15. Add the remaining tablespoon oil to the skillet and add the noodles. Toss to coat and spread across the pan. Cook, stirring or turning frequently, for 2 minutes, until the noodles are lightly browned.
16. Remove from the heat, add the chicken and vegetables back to the skillet with the noodles and toss to combine.

Malcolm Green

Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.

www.kosherrivercruise.com