Chicken & Veggie Rice Noodle Bowl

Ingredients

For the noodles:

200g rice noodles

For the stir-fry:

200g chicken breast, thinly sliced

2 eggs, beaten

1 cup mixed vegetables (like bell peppers, broccoli, and snap peas)

2 cloves garlic, minced

1 inch ginger, minced

2 tablespoons low-sodium soy sauce

1 tablespoon sesame oil

Salt and pepper to taste

Green onions for garnish

Instructions

1. Cook the rice noodles: Boil water in a pot, add the rice noodles, and cook according to package instructions. Drain and rinse with cold water to prevent sticking.
2. Cook the chicken: In a large pan or wok, heat 1 tablespoon of sesame oil over medium heat. Add the sliced chicken, season with salt and pepper, and cook until browned and cooked through (about 5-7 minutes). Remove from the pan and set aside.
3. Stir-fry the vegetables: In the same pan, add another tablespoon of sesame oil. Add minced garlic and ginger, sauté for about 1 minute, then add the mixed vegetables. Stir-fry for 3-5 minutes until tender-crisp.
4. Scramble the eggs: Push the vegetables to one side of the pan, pour the beaten eggs into the other side, and scramble until fully cooked.
5. Combine: Add the cooked chicken and rice noodles back to the pan. Pour in the soy sauce and toss everything together until well mixed and heated through.
6. Serve: Garnish with chopped green onions and enjoy!