Pancit Inspired Asian Rice Noodles

Sauté a tbsp of olive oil

One yellow onion chopped

Five cloves minced garlic

freshly grated ginger. I used about a 1/2-inch piece

Sauté until onions soft. Add broccoli slaw and heat until just wilted but slightly crisp.

1/2 cup FCC Pure Green Chile

Three cups cooked shredded chicken.

Next, add one 32 oz box low sodium chicken broth, a couple of tbsp of soy sauce, and 1 tbsp fish sauce (I used hoisin because I didn’t have fish sauce). Bring to boil. Place 8 oz of rice noodles into liquid and toss until soften. Boil 5 minutes more. Freshly squeeze a lemon over the noodles and garnish with scallions and freshly cracked black pepper. Enjoy!

Recipe by Michell Renee Brown from the Fresh Chile Cookin' Group

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