30 MINUTE Thai Stir Fry Noodles | WEEKNIGHTING

glass noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in calories and carbs.

tofu

🥗Healthier: tempeh

💰Cheaper: chicken

Tempeh offers more protein, while chicken is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

oyster sauce

🥗Healthier: homemade mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce provides umami without shellfish.

Soak 200 grams of mung bean noodles in warm water for 15 to 20 minutes until softened.

Prepare 1 pound of boneless skinless chicken by removing excess fat and cutting into thin strips.

Cut 200 grams of cabbage into thin strips.

Cut 100 grams of snow peas into longer strips after removing any fibrous strings.

Slice 100 grams of red bell pepper and shred 100 grams of carrot.

Mince 15 grams of garlic and cut 100 grams of white onion longitudinally.

Lightly beat 2 large eggs and prepare stir-fry sauce.

Heat a 14-inch non-stick pan over medium-high heat.

Add oil to the pan and then the chicken; season with a little salt and stir-fry until browned, about 2-3 minutes.

Remove chicken from the pan and set aside in a bowl.

Scramble the eggs in the same pan until about 90% cooked, then add to the bowl with the chicken.

Add more oil to the pan, then add the bell pepper, snow peas, and cabbage; stir-fry for about 2 minutes.

Add the shredded carrot and continue to stir-fry until all vegetables are tender, about 1 more minute.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens