Noodle Chicken Bowl - alive magazine

Ingredients

• 5 cups (1.25 L) dried rice noodles
• 2 to 4 Tbsp (30 to 60 mL) low-sodium soy sauce
• 2 Tbsp (30 mL) sesame oil
• 2 Tbsp (30 mL) rice vinegar
• 1 Tbsp (15 mL) palm sugar
• 1 garlic clove, minced
• Pinch of chili flakes (optional)
• 3 cups (750 mL) shredded Savoy cabbage
• 1 tsp (5 mL) extra-virgin olive oil
• 1 skinless, boneless chicken breast, thinly sliced
• 1/2 red onion, thinly sliced
• 1 cup (250 mL) thickly sliced shiitake mushrooms
• 4 baby bok choy, thinly sliced
• 1 cup (250 mL) low-sodium chicken broth
• 3 cups (750 mL) water