Recipe from Asei Tendle, Food Services Director at Open Arms
6 Servings
Ingredients
2 large bell peppers, seeded and julienned
1 small broccoli, chopped or snapped into small bite size “trees”
3 stocks celery, sliced to 1″ slivers
2 carrots, sliced to small slivers
1 onion, julienned
1 cup water
1 store bought and fully cooked rotisserie chicken, skinned and cubed or pulled
¼ cup olive or vegetable oil
1 tablespoon grated orange zest
3 large green onion, chopped
1 cup soy sauce
1 tablespoon vinegar
2 tablespoon brown sugar
1 teaspoon dry ginger
2 garlic cloves, sliced
1 small broccoli, chopped or snapped into small bite size “trees”
3 stocks celery, sliced to 1″ slivers
2 carrots, sliced to small slivers
1 onion, julienned
1 cup water
1 store bought and fully cooked rotisserie chicken, skinned and cubed or pulled
¼ cup olive or vegetable oil
1 tablespoon grated orange zest
3 large green onion, chopped
1 cup soy sauce
1 tablespoon vinegar
2 tablespoon brown sugar
1 teaspoon dry ginger
2 garlic cloves, sliced
1 package rice stick noodles
Directions
1. Soak rice noodles in warm water, covering the noodles for ½ hour.
2. Meanwhile, bring soy sauce, vinegar, sugar and garlic to a boil in a small sauce pan. Boil for 4 minutes and remove from heat.
3. Over medium high heat in a sauté pan, place half of the oil. Let the oil get hot — about 30 seconds — and add drained noodles. Sauté noodles until soft, about 2 minutes, remove and place in a bowl.
4. Using the remaining half of the oil, sauté onion and carrot, for about 1 minute. Then add celery, orange zest, peppers and broccoli. Sauté for and additional 2 – 3 minutes. Add chicken and sauce. Heat till warm.
5. Serve vegetables over noodles and eat!
