“Live by intuition and inspiration and your whole life will be a revelation.” Eileen Caddy
This dish evolved out of the last of some leftover chicken soup in the fridge, which was low on broth, and a partial package of rice noodles I found in the back of the pantry. I knew if I added some additional veggies, along with the noodles, I’d have some amazingly disguised leftovers. If not, at least I’d have lunch.
leftover chicken soup, or thinly sliced bits of chicken
small onion, diced
clove of garlic, pressed
1 T grated ginger
1 cup pepper strips – red, yellow and green, fresh or frozen
1 to 2 t five spice powder
1 T soy sauce
thin rice noodles
Optional: thinly sliced zucchini and sugar snap peas
If you’re not going the soup route you’re going to have to saute the chicken and onion in a bit of oil. Once the onion is translucent, add the garlic and ginger, along with the five spice powder and soy sauce.
This is where purchasing bags of frozen peppers will make you feel like a genius. If you have them, toss them on top of the chicken mixture, cover the pan, and allow your creation to simmer together for 5 to 10 minutes. If you’re working with raw peppers, they should have gone into the pan with the chicken and onions.
Prepare the rice noodles according to package directions, toss them with the mixture in the pan or serve them on the side.
This was so delicious. The ginger and 5 Spice seasoning were a perfect compliment to the chicken and veggies. I can see this dish as the base to easily use up leftover veggies and bits of meat.
Holidays are upon us. I appreciate easy!
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.