This is a recipe sent to me by my friend, Chris. I’ve adapted it to make it organic and synthetic-chemical free and added some spices.
Here’s What You’ll Need:
- 1 lb. of organic mai fun noodles (or you can substitute organic capellini [angel hair] pasta)
- Half head of organic cabbage, chopped
- 3-5 organic carrots, shredded
- 3-5 organic celery ribs, chopped
- 4-6 organic green onions, chopped
- 1/2 of a yellow onion, finely chopped
- 3 Tbsp. organic Nama Shoyu (soy sauce)
- 1 Tbsp. freshly squeezed organic lime juice or jarred organic lime juice
- 2 tsp. organic granulated garlic
- 2 tsp. organic red pepper flakes
- 1-2 lbs. of organic pasture chicken breast, cubed (one may substitute shrimp and pork which is traditional.)
Here’s How I do it:
- Start boiling the water for the noodles; Prepare the cappellini, if using.
- Start by chopping up your cabbage and placing it into a bowl.
- Chop the Green onion and place in bowl with cabbage.
- Shred the carrots and add them to the bowl as well.
- Chop the celery and add to the mix.
- Then you finely chop the yellow onion and add it to the bowl.
- Next cut your chicken (or pork) into small cubes.
- Normally you would use a wok for cooking this but its not a requirement. Put a little oil in your pan/wok over medium-high heat.
- Add the chicken to the pan.
- Brown the chicken, remove from heat and set aside.
- Add your bowl of vegetables to the pan/wok.
- This part that takes a bit of practice: While stir frying the vegetables, add soy sauce to taste.
- Meanwhile, prepare the rice noodles.
- When the vegetables are 3/4 of the way done, mix the chicken with them and continue cooking.
- Once the vegetables are ready, turn off the heat and mix in your noodles.
- After everything is mixed together, place in bowls and add lime juice and soy sauce to taste.