A light and healthy dish packed with lean protein and fresh vegetables.

Ingredients

8 oz (about 225g) boneless, skinless chicken breast, thinly sliced

4 oz (about 115g) rice noodles

2 cups Napa cabbage, shredded

1/2 cup carrots, julienned

1/2 cup red bell pepper, thinly sliced

2 green onions, chopped

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon low-sodium soy sauce

1 tablespoon lime juice

1 teaspoon sesame oil

1 tablespoon olive oil

2 cups low-sodium chicken broth

1/4 teaspoon crushed red pepper flakes (optional)

Instructions

1. Cook the rice noodles according to the package instructions, then drain and set aside.

2. In a large pan or wok, heat olive oil over medium heat. Add the sliced chicken and cook for 5-6 minutes until lightly browned and fully cooked. Remove from the pan and set aside.

3. In the same pan, add garlic and ginger. Sauté for about 30 seconds until fragrant.

4. Add the Napa cabbage, carrots, and bell pepper. Stir-fry for 3-4 minutes until slightly softened.

5. Pour in the chicken broth, soy sauce, and lime juice. Let it simmer for 2 minutes.

6. Return the cooked chicken to the pan, then add the cooked rice noodles. Toss everything together and cook for another 2 minutes.

7. Drizzle with sesame oil, sprinkle with green onions, and add red pepper flakes if desired.

8. Serve warm and enjoy!

This dish is low in sodium, high in lean protein, and full of fiber from the vegetables, making it a heart-healthy choice.