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