Ingredients:
2 tablespoons oil
2 green onions, chopped
1 tablespoon fresh minced gingerroot
2 tablespoons fresh minced garlic
2 cups cauliflower florets
1 small green bell peppers ( seded and chopped)
1 small red bell peppers ( seeded and chopped)
1 lb ground chicken
8 ounces vermicelli
1/3 cup tamari
1 tablespoon seasoned rice vinegar
4 teaspoons sesame oil
1 -2 teaspoon chili sauce
1 teaspoon grated lime zest
1 1/2 tablespoons freshly-squeezed lime juice
1 teaspoon packed brown sugar
6 cups shredded baby bok choy
Directions:
In a wok, or large skillet (wok is best), heat oil over med-high heat.
Saute the green onions, ginger, garlic, cauliflower florets, green and red peppers for 1 minute.
Add the ground chicken; brown; breaking up the chicken, for 5 mins, or until no longer pink.
Meanwhile, in a sauce pan of boiling salted water; cook noodles for 6-7 mins, or until al dente; drain and rinse.
For the sauce; in a bowl combine Tamari, rice vinegar, sesame oil, chili sauce, lime zest, lime juice and brown sugar.
Pour into wok then stir until blended.
Add the bok choy and stir well.
Cover and cook for 2 mins, or until bok choy is tender.
Add cooked noodles and stir into veggies and chicken.
Add additional Tamari if desired.
Servings: 4
Time preparation: 25 min.
Time total: 35 min.