Ingredients:
1/4 lb rice noodles or 1/4 lb fine egg noodles, prepared according to package
2 1/2 tablespoons oil
1/4 lb cooked chicken, cut into shreds
2 stalks celery, cut into shreds
6 mushrooms, cut into shreds
1/2 cup cabbage, chopped
2 ounces fresh snow peas, cut to bite-size
1 cup bean sprouts
1 1/4 cups chicken stock
2 1/2 tablespoons cornstarch
4 tablespoons water
2 1/2 tablespoons soy sauce
2 tablespoons teriyaki sauce
salt, to taste
1/2 teaspoon black pepper ( or to taste)
Directions:
Cook the noodles in salted boiling water (4-6 minutes for rice noodles or 8-10 minutes for egg noodles), rinse in cold water, and drain.
In a wok or large skillet, saute the chicken in hot oil for 2 minutes; add the vegetables and saute for another 2-3 minutes.
Add the chicken stock and mix well.
Cover, reduce heat and simmer for 10 minutes.
Mix together the cornstarch, water, soy sauce and teriyaki sauce until smooth, and add the mixture to the chicken and vegetables.
Season with salt and pepper.
Stir in the noodles, re-heat and serve immediately.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.