Stir Fry Noodles
Ingredients
The protein
-
1¼
pounds
boneless skinless chicken breasts or thighs
The sauce
-
4
tablespoons
low sodium soy sauce
-
3
cloves
garlic
-
1
small bunch
green onions
-
2
tablespoons
hoisin sauce
-
1
tablespoon
minced fresh ginger
-
1
tablespoon
rice wine vinegar
-
1 to 2
teaspoons
sriracha or other hot sauce
The vegetables
-
6
cups
thinly sliced vegetables (e.g., mushrooms, bok choy, broccoli, red bell pepper, carrots)
The noodles
-
6
ounces
dry long noodles (e.g., soba, udon, or whole wheat spaghetti)
The eggs
The oil
-
2
tablespoons
grapeseed oil or canola oil
Instructions
- Toss the chicken with soy sauce and let it sit.
- Combine the green onions, soy sauce, hoisin, garlic, ginger, and vinegar for the sauce.
- Cook the noodles until nearly al dente, then drain and toss with oil.
- Cook the chicken in a skillet until golden and cooked through, then remove it.
- Sauté the vegetables until they begin to brown and soften.
- Add half of the sauce mixture to the vegetables and sauté until fragrant.
- Add the noodles and toss to coat them in the sauce.
- Stir in the eggs, sriracha, cooked chicken, and remaining sauce.
- Continue to stir fry until the eggs are cooked and the noodles are tender.
- Remove from heat and top with reserved green onions.
Nutrition Facts (estimated)
Servings
4 servings
Calories
467
Total fat
14g
Total carbohydrates
44g
Total protein
45g
Sodium
1208mg
Cholesterol
173mg
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