1 tbsp. oil
2 chicken breasts, diced (or 1 cup cooked chicken)
1/4 cup onion, diced
1 stalk celery, sliced
1 carrot, cut into small pieces (or use several baby carrots cut up)
1/4 head cabbage, sliced into thin strips
1 clove garlic, minced
1 packet chicken bouillion (OXO or Bovril)
1/4 cup water
1 tbsp soy sauce
annatto powder, for colour (you can use paprika instead)
1/2 package rice vermicelli noodles (rice stick noodles, very fine)
Heat oil in large frying pan over medium heat. Add diced chicken and fry until no longer pink. Add onion, celery, carrots, cabbage and garlic. Add broth (bouillion + water) and soy sauce. Reduce heat and cover for several minutes, until cabbage and carrots start to soften.
In the meantime, soak noodles in a large bowl of cold water until they start to soften (but not too much – should be a couple of minutes). Drain the noodles, and add them to the frying pan. Stir noodles around until evenly coated and warmed up. Sprinkle with annatto powder or paprika, and stir until noodles are a nice light orange colour. Serve hot. Pass the soy sauce.