Name: Miso-Hoisin Rice Noodles with Chicken, Bok Choy & Bell Pepper
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 9 baby bok choy; 6 sticks celery; 0.68 kg ground chicken; 45 ml miso paste, red; 1 ½ red bell peppers; black pepper; flat rice (pad thai) noodles; hoisin sauce; onion powder; salt; toasted sesame oil

Miso-Hoisin Rice Noodles with Chicken, Bok Choy & Bell PepperMiso-Hoisin Rice Noodles with Chicken, Bok Choy & Bell Pepper — a 30-minute lunch recipe with 11 ingredients, serving 6.Ingredients

9 baby bok choy

6 sticks celery

0.68 kg ground chicken

45 ml miso paste, red

1 ½ red bell peppers

black pepper

flat rice (pad thai) noodles

hoisin sauce

onion powder

salt

toasted sesame oil

Instructions

Fill a large pot about halfway with hot water (from the tap); cover and bring to a boil over high heat.

Once the water is boiling, remove from heat and add the rice noodles. Soak for 10 minutes, or according to package directions, then drain in a colander and rinse under cold water; set aside.

Meanwhile, wash and dry the fresh produce.

Trim and cut bok choy crosswise into thin (shred-like) strips. Place in a large bowl.

Trim, seed, and halve bell peppers crosswise, then slice into thin strips. Add to the bowl with the bok choy.

Trim and slice celery crosswise into thin pieces. Add to the bowl.

Preheat another large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, chicken, miso paste, and spices. Cook, breaking the meat apart with a spoon, until cooked through and the veggies are tender, 5-6 minutes.

Add drained noodles and hoisin sauce to the pot. Continue to cook, tossing occasionally, until noodles and sauce are warmed through, 2-3 minutes more. Remove from heat.

To serve, divide saucy noodles, chicken, and veggies between plates or bowls. Enjoy!

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