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Ingredients
US|METRIC
2 SERVINGS
- 5 oz. rice stick noodles (dried, see note 1)
- 2 Tbsp. oil (vegetable, canola or peanut oil)
- 2 garlic cloves (smashed, see note 2)
- chicken (1 cup Slow Cooker Crispy Chinese Shredded, "Shredded Chicken")
- chicken (1/2 cup Slow Cooker Crispy Chinese Shredded, braising liquid, see note 3)
- 1 Tbsp. Sriracha sauce (or any hot sauce or chili paste, optional)
- 3 cups Chinese broccoli (tightly packed, leaves separated from stems, cut stems vertically into thin sticks, about 1 small bunch)
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