You guys!!! If you love Asian food or anything Asian-Fusion, this one's for you!
THIS dish is such a go-to meal in our home, you HAVE to try it!!!
It's comforting, protein packed, it's versatile,, gluten free and it makes the perfect weeknight meal...I mean it takes less than 30 minutes to make!
Here's what you'll need to bring this dish to life:
1 package of Vermicelli Rice Noodles or Bean Threads (which is what I use)
1 cup of shredded cabbage
1 cup of chopped up bell pepper (pick your color)
1 cup slicled onion
2 minced garlic cloves
2 large eggs
2 chicken breasts chopped (or meat of choice)
Oil for cooking
Spices and Sauces:
2 tbsp Soy Sauce
2 tbsp dark Soy Sauce
Salt and pepper to season the chicken
Garnish:
1 sprig of chopped spring onion
Method:
Soak the noodles in a bowl of water until their soft (about 5-7 minutes)
In a large pan, heat up some oil, drop in the chopped chicken with some salt and pepper
Once the chicken is half way cooked, move the chicken to the side of the pan and throw in the eggs, scramble those around and once it's cooked, mix it together with the chicken for about 2-3 minutes
Next, add in all the chopped veggies! Let that cook for about 3 minutes before adding your soy sauces!
Now that your mixture has come together, drain the water from the noodles and add it to the pan. Cook for about 5 minutes, top it off with fresh spring onions and you're done!!!
Easy peasy! Done!
Tips and tricks:
I use a scissors to cut my noodles into smaller pieces to make it easier for the kids to eat!
For a spicy version, I add in some chilli and garlic sauce to the mixture for some spice!
Also, too it with cracked pepper
The Trader Joe's harissa paste works magic in this dish
Veggies that go great in this dish are:
Bokchoy
Cabbage
Bell peppers
Zucchini
Carrots
Meats/seafood that work well are:
Pork
Chicken
Shrimp
Ground beef
Ground pork
Firm tofu (fry and mix it in at the very end)
I hope you enjoy making this dish, just as much as I have enjoyed sharing it with you 💕
Xoxo
Joanna
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