Asian Chicken Salad with Cellophane Noodles
Grill the chicken breast. Toss with five-spice powder.
Heat oils in sauté pan until hot, adding garlic and ginger. Then, add carrot, bok choy, napa cabbage, and pepper. Cook 30 seconds. Remove from heat and stir in garlic soy vinaigrette.
Heat oil in wok. When hot, put the noodles in for 30 seconds.