Pull out your chopsticks because this recipe has all the comfort of a bowl of soup but it’s dished up as a stir-fry.
Toppings (optional): sliced green onion
For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Round or Multipurpose Steamer, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Stir occasionally until tender, about 8–10 min. Drain and rinse under cold water.
- Meanwhile, in a small bowl, whisk together seasoning, vinegar, soy sauce, and water. Set aside.
- Heat oil in Wok over medium-high heat. Add chicken. Stir-fry until cooked, breaking up chunks as needed, 5–6 min.
- Thinly slice pepper; add to wok along with snap peas. Stir-fry 1–2 min or until tender crisp. Add noodles and sauce. Carefully mix everything using a scooping motion, 1 min. The wok will be full! Serve immediately and add toppings, if desired.
This is a perfectly balanced plate.
Per serving: Calories 430, Fat 13 g (Saturated 3 g, Trans 0.1 g), Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 52 g (Fiber 3 g, Sugars 4 g), Protein 24 g.
15 min
4 servings
$3.41/serving
Toppings (optional): sliced green onion
15 min4 servings$3.41/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favorites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavor, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In Round or Multipurpose Steamer, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Stir occasionally until tender, about 8–10 min. Drain and rinse under cold water.
- Meanwhile, in a small bowl, whisk together seasoning, vinegar, soy sauce, and water. Set aside.
- Heat oil in Wok over medium-high heat. Add chicken. Stir-fry until cooked, breaking up chunks as needed, 5–6 min.
- Thinly slice pepper; add to wok along with snap peas. Stir-fry 1–2 min or until tender crisp. Add noodles and sauce. Carefully mix everything using a scooping motion, 1 min. The wok will be full! Serve immediately and add toppings, if desired.
This is a perfectly balanced plate.
Per serving: Calories 430, Fat 13 g (Saturated 3 g, Trans 0.1 g), Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 52 g (Fiber 3 g, Sugars 4 g), Protein 24 g.
