Korean Chicken and Vegetable Noodles

Featured in the Honolulu Star-Advertiser on November 25, 2015.

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Ingredients:

Korean Chicken and Vegetable Noodles

  • 8 ounces sweet potato noodles (available in the Asian section), cooked according to package
  • 1 teaspoon sesame oil, divided
  • 1/4 cup low-sodium shoyu
  • 2 teaspoon agave or honey
  • 1 teaspoon canola oil
  • 1 boneless, skinless chicken breast, cut into 3/4-inch pieces
  • 1/2 red bell pepper, thinly sliced and cut in half
  • 2 medium carrots, peeled & cut into matchsticks
  • 4 fresh shiitake mushrooms, thinly sliced
  • 2 garlic cloves, minced
  • 1 cup (packed) fresh spinach

Directions:

Toss noodles with 1/2 teaspoon sesame oil. In a medium bowl, whisk together the shoyu and agave. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and cook until the chicken is barely cooked through. Add bell pepper, carrots, and mushrooms; cook for 1 minute. Add garlic and spinach; cook until spinach is just wilted. Add noodles, shoyu mixture and 1/2 teaspoon sesame oil to skillet and cook, tossing with tongs, until the noodles are heated through, about 1 minute. Makes 6 servings.

Approximate Nutrient Analysis per serving:
210 calories, 2.5 g fat, 0 g saturated fat, 20 mg cholesterol, 500 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g sugar, 8 g protein

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