Stir-fry chicken with French bean, Brussels sprouts over pan-fried noodles.

egg noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs while maintaining texture.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is lower in calories and chicken thighs are more economical.

Heat vegetable oil in a wok until shimmering.

Add 24 ounces of pre-cooked angel hair pasta to the wok and toss to coat with oil, ensuring it doesn't stick.

Fry one side of the noodles until semi-crisp, then flip to fry the other side to desired texture.

Remove half of the noodles and set aside for a meal prep, leaving the other half in the wok.

Cook the vegetable portion by adding 12 ounces of french beans and 6 ounces of halved brussels sprouts to the wok.

Stir-fry the vegetables until nearly done, ensuring minimal oil is left in the wok to increase temperature for caramelization.

Add tofu puff to the vegetables to absorb flavors, cooking until saturated.

Season the vegetables with oyster sauce, hoisin sauce, light soy sauce, and dark soy sauce, adjusting to taste with frequent taste tests.

Add sliced red bell pepper to the vegetable mixture and stir until combined and ready to serve over noodles.

Set the vegetable mixture aside to keep warm.

Prepare the chicken by cutting 1 pound of chicken breast into stir-fry sized pieces and coating with cornstarch and lemon pepper.

Add 1 tablespoon of minced garlic to the chicken and cook in the wok, scraping burnt bits from the bottom with water to enhance flavor.

Once the chicken is cooked, transfer 3 ounces over the noodles and serve the remaining chicken for meal prep.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens