I decided to try another take on the rice noodles with tofu & bok choy that I made a few months ago. This time I used cooked chicken instead of tofu & my husband & I liked the dish much better - the flavor was more intense.
Ingredients:
1 (6 oz) package rice noodles
1/4 cup low-sodium soy sauce
2 Tbsps rice vinegar
1 tsp sugar
1 tsp dark sesame oil
1/2 tsp crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
2 chicken breasts, cut into bite size pieces
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 Tbsps chopped fresh cilantro*
Cook chicken breasts; set aside
Cook noodles in boiling water 6 minutes; drain
Combine soy sauce, vinegar, sugar, oil, & crushed red pepper, stirring well with a whisk
Heat a large nonstick skillet coated with cooking spray over medium-high heat
Add bell pepper strips; sauté 2 minutes
Add bok choy; sauté 1 minute
Add garlic; sauté 2 minutes
Add noodles, chicken & soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat
Sprinkle with green onions and cilantro*
*I don't add cilantro to this dish & it is still delicious
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