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Soup Noodles with Chicken

1/4 pound rice noodles
2 boneless, skinless chicken breast halves
3 cups chicken broth
1/2 teaspoon salt
1 teaspoon granulated sugar
2 tablespoons rice vinegar
1 tablespoon peanut oil
1 green chopped onion
1 cup shredded cabbage
1/2 cup sliced bamboo shoots

1. Prepare rice noodles according to the package directions. Drain and arrange in a serving bowl.
2. Boil chicken breast until tender; drain and shred.
3. Heat chicken broth in a saucepan with salt, and sugar. Add rice vinegar; set aside.
4. Add peanut oil to a hot wok. When just smoking, add chopped green onion, shredded cabbage, sliced bamboo shoots, and the reserved chicken; stir-fry for 1 minute.
5. Pour over the noodles and serve with the reserved broth.

Makes 4 servings.

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