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wide rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

dark soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: regular soy sauce

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

chicken

🥗Healthier: turkey

💰Cheaper: tofu

Tofu is a cost-effective protein alternative.

sugar

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower-glycemic sweetener.

Soak wide rice noodles in boiling water for 20 minutes, then cool and drain them.

Microwave the noodles for 2 minutes to loosen them up.

Prepare the chili dipping sauce by finely slicing 2 Bird's eye chilies and mincing 2 cloves of garlic, then mix with white vinegar and a pinch of sugar.

Marinate chicken thigh in peanut oil and soy sauce for a couple of minutes.

Mince garlic for the noodle dish, using 2 cloves.

Cook the chicken in a wok until browned, then add the minced garlic and stir.

Add the soaked noodles to the wok, tossing to combine with the chicken and garlic.

Pour in dark soy sauce and light soy sauce, stirring to coat the noodles evenly.

Add sugar and mix well until dissolved.

Add Asian vegetables, cooking until tender, about 2-3 minutes.

Serve hot with the chili dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens