Miso-Hoisin Rice Noodles with Chicken, Bok Choy & Bell Pepper

Directions

1. Boil a medium pot of water halfway up the sides, then remove from heat and soak the rice noodles for about 10 minutes, or until tender per package directions. Drain in a colander and rinse with cold water, then set aside.
2. Wash all produce; trim bok choy and cut into thin crosswise strips, placing them in a medium bowl. Slice the bell peppers into thin strips and add them to the bowl. Trim and slice the celery into thin pieces and add to the bowl.
3. Preheat a nonstick skillet over medium-high heat. When hot, swirl in a little oil to coat the bottom.
4. Add the ground chicken to the skillet along with the miso paste and spices. Cook, breaking the meat apart with a spoon, until the chicken is cooked through and the vegetables are tender, about 4–5 minutes.
5. Stir in the drained noodles and hoisin sauce. Cook, tossing occasionally, until everything is heated through and well coated, 1–2 minutes.
6. Remove from heat and check for seasoning, adjusting if needed with any pantry seasonings you prefer.
7. Divide the saucy noodles, chicken, and vegetables between plates or bowls and serve.