Rice noodle with tofu, broccoli, pea, zucchini, carrot and mung bean sprouts + some sesame

With a little this n that

I added chicken, snow peas, corn, cherry tomatoes and broccoli

I had some classic Chinese staples in the fridge, and they inspired me to make Chinese-style noodles. The bok choy was also about to expire, so it was the perfect opportunity to use it up.

With the powerful combination of lap cheong and spicy chili crisp, I was able to create an incredibly flavourful noodle dish that turned out absolutely fantastic!