Stir Fry Noodles
, Serves 4
A quick weeknight stir fry of chicken, crisp vegetables and al dente noodles tossed in a hoisin-ginger sauce with egg.
| 565 g boneless skinless chicken breasts or thighs, thinly sliced, cut into bite-sized pieces | Toss chicken in soy, rest | Sear chicken 3-4 min, remove | Add chicken, egg, sriracha, rest of sauce; stir fry 1-2 min | Top with reserved green onions | |
| 1 tbsp low sodium soy sauce (for the chicken) | |||||
| 1/2 tbsp grapeseed or canola oil (for the chicken) | |||||
| 1 tbsp grapeseed or canola oil (for the vegetables) | Cook vegetables 3-4 min | Add half the sauce, sauté 1 min | Toss in noodles 30 sec | ||
| 450 g thinly sliced vegetables | |||||
| 3 tbsp low sodium soy sauce (for the sauce), plus more to taste | Mix sauce, set by stove | ||||
| green onions, thinly sliced (for the sauce) | |||||
| 2 tbsp hoisin sauce | |||||
| 3 cloves garlic, minced | |||||
| 1 tbsp minced fresh ginger | |||||
| 1 tbsp rice wine vinegar | |||||
| 170 g dry long noodles (soba, udon or whole wheat spaghetti) | Boil noodles to very al dente, toss in oil | ||||
| 1/2 tbsp grapeseed or canola oil (for the noodles) | |||||
| 2 large eggs, lightly beaten | |||||
| 1-2 tsp sriracha or other hot sauce, to taste | |||||
| green onions, thinly sliced (reserved, for serving) |
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