“Coarse rice for food, water to drink, and the bended arm for a pillow – happiness may be enjoyed even in these.”
Today, the Foodies Galore family feasted on this comforting and delicious rice noodle bowl.
Inspired by a love for Asian cuisine and a fondness for green vegetables, this dish is a combination of chow mein and chop suey.
The ingredients are clean and simple. The method is efficient and easy. A little goes a long way with this meal.
As always, we encourage you to improvise with your favourite ingredients. Or try it exactly like this. Please remember to leave us a comment and let us know your thoughts on our latest creation.
- Thinly slice 2 small chicken breasts into 2″ long strips and marinate for 4 to 6 hours.
♥ For the marinade, use about
2 Tbsp each – Soy Sauce and Rice Wine Vinegar.
Add 1 Tbsp brown sugar, ground ginger and garlic powder.
- Wash and break up 2 cups of fresh broccoli florets.
- Tear the leaves away from 2 large stalks of fresh kale.
- Wipe 6 large brown mushrooms (Cremini are great) with paper towel and cut each into quarters.
- Wash 2 cups of fresh bean sprouts and set aside.
- Dice 2 large green onions and set aside.
Prepare a chop suey sauce as follows:
- 1 and 1/4 cups beef or mushroom broth
- 1 to 2 Tbsp sodium-reduced soy sauce
- 2 Tbsp rice wine vinegar
- 1 to 2 tsp hot sauce (we use Siracha)
- 1/4 cup sesame oil
- 1 tsp white sugar
- Heat up a large cast iron skillet and coat with olive oil.
- Sear the marinated chicken breast strips until browned on each side. (Each side should only take 2 to 3 minutes if the skillet is hot)
♥ Remove the seared chicken from the skillet and set aside in a separate bowl.
- Place the broccoli florets on the hot skillet and allow them to sear.
- Add the torn kale leaves and mushrooms.
- Sear all sides of the broccoli. Add a splash of boiling water to the skillet to slightly soften the broccoli.
- Cover with a lid for about 1 to 2 minutes to steam the vegetables quicker.
- Coat the vegetables generously with garlic powder (about 1 to 2 Tbsp).
- Add the bean sprouts.
- With tongs, keep mixing all the veg another 2 to 3 minutes.
Cook the noodles
- Bring 10 cups of water to a boil in a large pot — keep 1 large stack of wide rice noodles close by and ready to go into the boiling water.
- When the water is boiling, add the rice noodle for 3 to 4 minutes or according to the package directions.
- Then strain the noodles with a collander and return them back to the empty pot.
- Add the chop suey broth, seared chicken and diced green onion.
♥ Add the seared vegetables to the cooked noodles and use the tongs to mix everything together.
Serve hot in bowls.