1 (8 ounce) package rice noodles, bihon
1 lb chicken breast, cubed
1⁄2 cup teriyaki sauce
5 garlic cloves, minced
2 cups cabbage, chopped
1 cup carrot, sliced
1 cup onion, sliced
1⁄16 teaspoon Accent seasoning (msg)
1 tablespoon cooking oil
2 tablespoons cooking oil
1⁄8 cup cooking oil
1 tablespoon soy sauce
1⁄4 cup soy sauce
1⁄2 cup green onion (optional)
lemon slice (optional)
In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight.
The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely.
Drain the marinade off the chicken and discard the marinade.
In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside.
In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds.
Add the carrots and stir fry for about 5 minutes.
Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender.
Add the chicken to the vegetables and continue stir frying.
Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well.
Keep cooking and mixing until the noodles are tender and cooked thoroughly.
Serve with the green onions and/or lemon juice from the lemon slices.