From wellplated.com

Stir Fry Noodles

4 servings · 15 min prep · 15 min cook

Ingredients

Ingredients

• 1 1/4 pounds boneless skinless chicken breasts or thighs, thinly sliced and cut into bite-sized pieces
• 4 tablespoons low sodium soy sauce, plus additional to taste
• 3 cloves garlic, minced
• 1 small bunch green onions, thinly sliced (about 1 cup), divided
• 2 tablespoons hoisin sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon rice wine vinegar
• 2 tablespoons grapeseed oil or canola oil, divided
• 6 ounces dry long noodles such as soba, udon noodles or whole wheat spaghetti or whole wheat linguine noodles
• 6 cups thinly sliced vegetables
• 2 large eggs, lightly beaten
• 1 to 2 teaspoons sriracha or other hot sauce

Steps

1. Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
2. In a small bowl or large liquid measuring cup, combine three-quarters of the 1 small bunch green onions, the remaining 3 tablespoons soy sauce, 2 tablespoons hoisin, 3 cloves garlic, 1 tablespoon ginger, and 1 tablespoon vinegar. Set near the stove. Reserve the remaining green onions for serving.
3. Bring a large pot of salted water to a boil. Cook 6 ounces noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with ½ tablespoon of the oil to prevent sticking.

   10 min

4. In a large skillet over medium-high heat, heat ½ tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.

   4 min

5. To the now-empty skillet, add the remaining 1 tablespoon oil. Add the 6 cups vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.

   4 min

6. Add half the scallion mixture and saute until fragrant, about 1 minute.

   1 min

7. Add the noodles. Cook, using tongs to toss the noodles and coat them with the 2 tablespoons sauce, for 30 seconds.

   30 sec

8. Add the 2 large eggs, 1 to 2 teaspoons sriracha, chicken, and remaining scallion mixture.
9. Continue to stir fry and toss the noodles, until the 2 large eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.

   2 min

10. Remove from heat. Sprinkle with the reserved 1 small bunch green onions.

Nutrition

Per serving

kcal

467

protein

45 g

carbs

44 g

fat

14 g

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