What’s Cooking in Gail’s Kitchen? Sunshine Eats: Jumping Chicken Noodle Bowl! I love it when I can go to the kitchen and use ingredients I already have on hand. The “make ahead” Vietnamese Dipping Sauce* (nuoc cham) is a multi-purpose staple that livens up Asian cuisine nicely. By making supper a noodle bowl with prepackaged veggies and spicy chicken, the blend of flavors quickly satisfy hunger pangs while providing comfort at the same time.
JUMPING CHICKEN NOODLE BOWL
8 ounces boneless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
1/4 cup soybean sauce
1 teaspoon red pepper flakes
1 bunch broccoli florets, cooked and drained
1 cup blend of shredded cabbage and carrots
1 green onion, chopped
1/3 cup cashew pieces
1 cup Vietnamese Dipping Sauce*
Heat a skillet over medium temperature. Add olive oil and chicken strips, single layer. Cook 3 minutes per side until golden brown and cooked through. Reduce heat to low. Add soybean sauce and red pepper flakes. Cook 10 minutes longer until meat is tender and liquid is absorbed. Arrange chicken strips, rice noodles, broccoli florets, and cabbage-carrot blend in a shallow bowl. Top with chopped green onions and cashew pieces. Cover with Vietnamese Dipping Sauce*, to taste. Serve immediately.
*Make your own Vietnamese Dipping Sauce by clicking on the following link.