Stir-Fried Chicken and Rice Noodles

1Preparation 1. Thinly slice the boneless chicken thigh (1) and set aside. 2. Julienne the carrot (1), thinly slice the onion (½), and mince the garlic (2 cloves). Set aside. 3. Soak the rice noodles (1 cup) in hot water until softened, then drain and set aside. 4. Shred the cabbage and set aside.

2Stir-Fry Heat 1 tablespoon of vegetable oil (2 tablespoons) in a wok or large skillet over medium-high heat. Add the sliced chicken and stir-fry until cooked through. Remove and set aside. In the same wok, heat the remaining oil and add the minced garlic (2 cloves), onion (½), and carrot (1). Stir-fry until the vegetables are tender. Add the shredded cabbage (2 cups) and soaked rice noodles (1 cup) to the wok. Pour in the soy sauce (3 tablespoons) and toss everything together until well combined. Return the cooked chicken to the wok and stir until everything is heated through. Serve hot and enjoy!