- 6
Ingredients
- 2 carrots, julienned
- 2 sticks celery, julienned
- 1 small onion, julienned
- 2 cloves garlic, minced
- 1/2 head cabbage, shredded
- 1/2 pound mushrooms
- 1/2 pound snap peas (they are hiding under the vermicelli)
- 6 chicken thighs
- 8 ounces rice vermicelli
- 1 tablespoon vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- Pepper, to taste
Preparation
Step 1
Boil the chicken in 4 cups of water.
When cooked, cool, then shred the chicken and set the chicken stock aside for later.
Meanwhile chop and shred the vegetables. I use a food processor for the cabbage, carrots and celery.
Heat a large pot or wok to medium-high. Add oil and heat till the oil is hot. Add the onion and cook till it becomes transparent. Add the garlic, cook for one minute.
Add the rest of the vegetables and the chicken. When the vegetables are almost cooked, add the chicken stock, soy sauce and hoisin sauce and bring to a boil.
Break the rice noodles into manageable length to make eating easier. Add the rice noodles to the pot and cook until the liquid has been absorbed or evaporated.
To make ahead, cook until just before adding the noodles. Reheat to boiling, add noodles and cook until the liquid has been absorbed.