Asian Chicken Noodle

So, a lot of times, you may see a recipe that looks pretty plain, or sounds pretty plain, and that's what I thought about this one when I first saw it in Jamie Oliver's cookbook. But  I finally gave it a try cause it said it was quick, and I was blown away by the flavor. So, if you're going to try at least one of my recipes, try this one. It's been picky eater approved.

Asian Chicken Noodle, adapted from Jamie Oliver's Jamie Oliver's Food Revolution

Ingredients
Olive Oil
Ginger
Chinese Five Spice Powder
Szechuan Pepper
Onions, diced
Carrots, thinly diced
Chicken, chopped
Chicken Broth
Snow Peas
Bell Pepper (Choose your color), chopped
Rice Vermicelli (Thin Rice Noodles)
Spinach
Sunflower seeds, Poppy Seeds, Seasame Seeds

While you see salt on the oven, I didn't use it.

1. Put a skillet or wok with some oil olive on the oven at medium high heat
2. Once the oil is heated, put in your onions and carrots, and ginger. This is the stage where I also put in a pot on the stove with water for the rice noodles. Put in some salt, and watch the pot for boiling.
*Rob prefers his carrots to not be crunchy, so I cook this for a little longer than normal. You obiviously, will choose your own path.
3.  Before I add the chicken, I put in a lot of the Chinese Five Spice and a little less of the Szechuan Pepper.
4. Add chicken, cook until it is no longer pink, only white
5. Add chicken broth, let cook for a few minutes
6. Add snow peas, bell pepper, let cook for a few minutes.
7. Typically the water has boiled now. When the water is boiling, put in the rice noodles, however they cook very quickly, so keep your eye on them.
8. When the rice noodles have cooked, put them in a strainer, and allow to cool a moment. Add to skillet.

9. Add spinach and seeds.

You may now serve your dish! I would suggest using a bowl to serve them in. Also notice how full your skillet is. This is a hardy meal!