4 Servings 35 min Cook
2 Cup Rice Noodles
6 Thigh, bone removed Chicken Thigh
1/2 Cup Soy Sauce
1 Dash Salt
2 Tbsp Sugar
1 Dash Pepper
2 Cup, shredded Cabbage
2 Medium Carrots
1 Tbsp Olive Oil
2 Cup, chopped Scallions
Place the rice noodles in a large bowl, and cover with warm water.
When soft, cut into 4 inch lengths, drain, and set aside.
In a skillet over medium heat, brown the chopped chicken and cook until no longer pink.
Season with soy sauce, salt, sugar, and pepper.
Remove from skillet and set aside.
Sauté the cabbage and carrots in a little oil over medium heat until tender.
Stir in the noodles and green onions.
Cook 4 to 5 minutes.
Stir in chicken and cook for five more minutes.
