Combine shredded cooked chicken with rice vermicelli noodles, carrots, and caabbage, and flavor with soy sauce and oyster sauce for a hearty, Asian-style noodle bowl.
1 (8-ounce) package vermicelli rice noodles
1 onion, diced
2 tablespoons sesame oil
4 carrots, shredded
3 medium celery ribs, diced
2 cups shredded cooked chicken
2 garlic cloves, minced
1 small napa cabbage, finely chopped
1 cup reduced-sodium chicken broth
1 tablespoon cornstarch
1/4 cup soy sauce
1 tablespoon oyster sauce
Garnishes: chopped green onions, lemon slices
How to Make It
Soak noodles in hot water 10 minutes; drain and set aside.
Sauté diced onion in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add carrot and next 4 ingredients; cook, stirring occasionally, 2 minutes.
Stir together broth and cornstarch until smooth; add to chicken mixture. Add soy sauce and oyster sauce; bring mixture to a boil, and cook 1 minute. Remove from heat; serve over noodles. Garnish, if desired.