7 ounces rice noodles
2 tablespoons avocado oil, divided
1 head bok choy, sliced, greens and whites separated
3 green onions, sliced, greens and whites separated
2 tablespoons minced fresh ginger
2 cloves garlic, chopped
2 tablespoons sweet chili sauce
1 teaspoon chili paste
1 pound ground chicken
2 cups chicken stock
3 tablespoons soy sauce
2 teaspoon white sugar
1 tablespoon cornstarch
1 tablespoon water
Crushed red pepper and sliced green onions for garnish.
Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
Heat 1 tablespoon oil in a large wok or skillet over high heat. Add bok choy whites cooking and stirring, for 1 minute. Add bok choy greens; cook until wilted, about 1 minute more. Transfer all the bok choy to a medium bowl and set aside.
Add the remaining 1 tablespoon oil, scallion whites, ginger, garlic, sweet chili sauce, and chili paste to the pan. Add ground chicken and cook until no longer pink, 3 to 5 minutes.
Add stock, soy sauce, and sugar. Mix cornstarch and water in a small bowl and add to the pan. Bring mixture to a boil and cook, stirring, until slightly thickened, about 1 minute.
Stir in the reserved rice noodles and bok choy; cook, stirring until heated through, and coated with sauce, about 1 minute. Serve topped with scallion greens and crushed red pepper, if desired.
Tip: Sweet Chili Sauce and Chili Paste are available in the Asian section of your local Supermarket.
Keywords: ground chicken, wok chop, green onions, chili sauce, garlic, ginger, stir fry