Sesame Noodles with Chicken

This is a crowd-pleaser, and a creative way to serve leftover chicken (or other proteins). The rice vermicelli, shredded vegetables, sweet, sour, and spicy vinaigrette will make you want to finish the bowl.

Ingredients

• 1/2 cup good quality soy sauce
• 4 tablespoons of vegetable oil for sautéing
• 2 tablespoons of rice wine vinegar
• 3 tablespoons of brown sugar
• 5 cloves of garlic, chopped
• A small amount of shredded ginger
• 2 tablespoons of sesame oil
• 1 package of rice vermicelli—the whole package
• 1/2 cabbage
• 1 big Costa Rican carrot, cut into matchsticks
• 2 stalks of celery, thinly sliced
• 2 stalks of scallions, thinly sliced
• 1 thinly sliced hot chili pepper (optional)
• 1/2 kg of cooked chicken or other meat, sliced thinly.

Directions

1. Boil water in a large pot for the vermicelli. When pour contents of the package into boiling water for 2 to 3 minutes until soft, strain, set aside.
2. In a large pan or wok, preferably non-stick, fry the garlic, ginger, and scallions until fragrant in the vegetable oil.
3. Add the shredded cabbage, and the celery and carrot.
4. Stir fry the vegetables and then add meats, noodles, brown sugar, and liquid ingredients. Mix all very well and serve warm or cold.
5. You can garnish with chopped nuts, cilantro, sesame seeds. Yum!