Ingredients:
Instructions:
- Prepare Noodles:
- Fill a large pot halfway with hot water; bring to a boil over high heat.
- Once boiling, remove from heat, add rice noodles, and soak for 10 minutes or per package instructions.
- Drain, rinse under cold water, and set aside.
2. Prepare Vegetables:
- While noodles are soaking, wash and dry the bok choy, bell pepper, and celery.
- Cut bok choy into thin, shred-like strips, slice the bell pepper into thin strips, and celery into thin pieces.
- Place all in a medium bowl.
3. Cook Stir-Fry:
- Heat a large skillet over medium-high heat.
- Add toasted sesame oil and swirl to coat the bottom.
- Add the prepared vegetables, ground chicken, miso paste, onion powder, salt, and black pepper to the skillet.
- Cook, breaking the chicken apart with a spoon, until the chicken is cooked through and the vegetables are tender, about 4-5 minutes.
4. Combine Noodles and Sauce:
- Add the drained noodles and hoisin sauce to the skillet.
- Continue to cook, tossing occasionally, until noodles and sauce are warmed through, about 1-2 minutes.
- Remove from heat.
5. Serve:
- Divide the saucy noodles, chicken, and veggies between plates or bowls.
Enjoy this fantastic Asian chicken and vegetable stir fry with rice noodles.
