Chicken and Vegetable Noodle Stir-Fry

Ingredients

• 600 gboneless skinless chicken breast
• 250 gdry egg noodles
• 200 ggreen cabbage, shredded
• 2medium carrots
• 1red bell pepper
• 150 gwhite or cremini mushrooms
• 2¼ tbsplow-sodium soy sauce
• 1¾ tbsphoisin sauce
• 2 tsptoasted sesame oil
• 1 tbspcanola or avocado oil
• 1¼ tbspfresh ginger, grated
• 1¼green onions

Method

1. Bring a pot of water to a boil over high heat and cook the egg noodles for the time on the package, about 4 to 5 minutes. Drain and rinse under cold water.

   5 min timer

2. Slice the chicken thinly. Shred the cabbage, julienne the carrot, slice the pepper and mushrooms.

3. Mix the soy sauce, hoisin and sesame oil.

4. Heat the oil in a wok or large skillet over high heat and stir-fry the chicken for about 5 minutes, until golden and 74°C (165°F) inside.

   5 min timer

5. Add the vegetables and ginger and stir-fry for 3 minutes until tender-crisp.

   3 min timer

6. Add the noodles and sauce and toss with tongs for 1 to 2 minutes until hot and coated. Top with sliced green onion.

Storing and reheating

Keeps 3 days.