The recipe lends well to adaptation. Use leftover spaghetti instead of rice noodles, add leftover cooked shrimp or beef instead of chicken, vary the vegetables to your liking. Add 1/2 cup bean sprouts with the noodles or 1/2 cup sliced mushrooms or diced broccoli florets with the carrots.
1 to 2 tablespoons oil
1/2 large yellow onion, thinly sliced
1 cup julienned carrots
4 green onions, sliced, divided
1/2 large head Napa cabbage, thinly sliced
8 ounces thin rice noodles, cooked per package directions
1/2 cup diced or shredded, cooked chicken
1/4 cup chicken broth
1/4 cup low-sodium soy sauce
2 teaspoons sesame oil
Sriracha sauce, optional
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add onion and cook for 2 to 3 minutes, until it starts to soften. Add carrots and half of the green onions. Stir and let vegetables cook for another 2 to 3 minutes.
Stir in cabbage and 1 tablespoon peanut oil and cook for 2 to 4 minutes until cabbage wilts. Add noodles, chicken, broth, soy sauce, sesame oil and remaining green onions. Toss to full incorporate.
Serve hot with Sriracha sauce for your preferred level of spiciness.