Ingredients
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2 tablespoons oil
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2 green onions, chopped
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1 tablespoon fresh minced gingerroot
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2 tablespoons fresh minced garlic
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2 cups cauliflower florets
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1 small red bell pepper (seeded and chopped)
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1 lb ground chicken
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8 ounces vermicelli
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1/3 cup tamari
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1 tablespoon seasoned rice vinegar
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4 teaspoons sesame oil
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1 -2 teaspoon chili sauce
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1 teaspoon grated lime zest
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1 1/2 tablespoons freshly-squeezed lime juice
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1 teaspoon packed brown sugar
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1 small green bell pepper (seded and chopped)
Instructions
- In a wok, or large skillet (wok is best), heat oil over med-high heat.
- Saute the green onions, ginger, garlic, cauliflower florets, green and red peppers for 1 minute.
- Add the ground chicken; brown; breaking up the chicken, for 5 mins, or until no longer pink.
- Meanwhile, in a sauce pan of boiling salted water; cook noodles for 6-7 mins, or until al dente; drain and rinse.
- For the sauce; in a bowl combine Tamari, rice vinegar, sesame oil, chili sauce, lime zest, lime juice and brown sugar.
- Pour into wok then stir until blended.
- Add the bok choy and stir well.
- Cover and cook for 2 mins, or until bok choy is tender.
- Add cooked noodles and stir into veggies and chicken.
- Add additional Tamari if desired.