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2 (7-ounce/200-gram) packages rice noodles, cooked according to package directions
1 cup shredded carrots
1 red bell pepper, cut into bite- size pieces
1 zucchini, cut into half-moons
1 red onion, cut into half-moons
1 15-ounce (425-gram) can Haddar Baby Corn, cut in half
2 tablespoons oil
2 teaspoons Manischewitz Kosher Salt
1 teaspoon chicken consommé
2 pounds (910 grams) chicken cutlets, cut into thin strips
handful fresh parsley, washed and roughly chopped, for garnish
4 tablespoons Glicks Ketchup
4 tablespoons soy sauce
2 tablespoons Gefen Honey
4 cubes Gefen Frozen Garlic
1 tablespoon vinegar
Put the carrots, pepper, zucchini, onion, baby corn, oil, and salt in a six-quart pot over medium-high heat. Mix well, using a large spoon. Cook for six to eight minutes, stirring frequently.
Add the chicken consommé and chicken strips to the pot and mix. Cook for five minutes, mixing frequently.
Combine all ingredients in a small bowl.
Once the chicken is mostly cooked, add the sauce and stir to combine. Cook for another three minutes. Remove from heat.
Serve over cooked rice noodles and top with fresh parsley.
Photography by Menachem Goodman
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