Glass noodles with chicken

Ingredients:

• 225g sai fun noodles (transparent noodles made from mung bean starch, also known as glass noodles)
• 4 boneless chicken thighs (about 1 pound), thinly sliced, seasoned with salt and pepper
• 2 tablespoons grape seed oil
• 2 large carrots, peeled and cut into thin strips
• 2 well-washed and finely diced celery stalks
• 2 small zucchini, peeled and thinly sliced
• 2 cups (about 85g) shiitake mushrooms, brushed, trimmed, and sliced
• 1 piece (30 g) of peeled fresh ginger root, cut into thin strips (2.5-4 cm long)
• Salt and ground black pepper
• 2 cups low-sodium chicken broth
• 1 cucumber, quartered lengthwise and thinly sliced
• Fresh herbs, for serving

Preparation:

1. Soak the noodles in warm water for 30 minutes to restore them.
2. Heat grapeseed oil in a wok over medium-high heat. Add carrots, celery, and zucchini and sauté until slightly softened, about 5 minutes.
   
   Add the shiitake mushrooms and cook until the juices release. Then add the ginger root and chicken to the pan and stir-fry over high heat until the chicken is browned.
   
   Reduce heat to medium, add chicken broth and cook until chicken broth is reduced by half.
3. Drain the noodles. Toss them with the fried vegetables and chicken, sprinkle with fresh vegetables and herbs, and serve.