Stir Fry Noodles

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 1/4 pounds boneless skinless chicken breasts or thighs (thinly sliced then cut into bite-sized pieces)

4 tablespoons low sodium soy sauce (plus additional to taste, divided)

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 (or to taste)

Directions

Toss

Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.

Combine

In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.

Cook

Bring a large pot of salted water to a boil. Cook 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 1/2 tablespoon of the oil to prevent sticking.

Cook

In a large skillet over medium-high heat, heat 1/2 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.

Cook

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

Saute

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

Cook

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

Cook

Add the eggs, sriracha, chicken, and remaining scallion mixture.

Cook

Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.

Serve

Remove from heat. Sprinkle with the reserved green onions.

Nutrition

• Serving Size: 1 (of 4)
• Calories: 467 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 173 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 45 g