Spring Roll Stir FrySubmitted by: RD6THECLA
5 oz rice noodles (appx. 5 cup cooked), cooked
2 cloves garlic, minced
2 t ginger root, grated
1 T sesame oil
1 cup carrots, raw, thin strips
6 oz ground chicken
1 t sriracha or hot sauce of your choice
1 cup bok choy, chiffonade
4 T hoisin sauce
.5 cup chicken broth
6 T cilantro, fresh, chopped
2 oz mint, fresh, chopped
Add the chicken and sriracha. Cook another two minutes, tossing.
Throw in the bok choy, hoisin, and chicken broth, stirring to thin the hoisin.
When thinned, stir in the cooked rice noodles, cilantro, and mint. Keep stirring until everything is combined and warm.
Serve garnished with mint.
Number of Servings: 4
Recipe submitted by SparkPeople user RD6THECLA.