Stir Fry Noodles with Chicken and Vegetables

Stir Fry Noodles are lightly browned and tossed together with tender bites of chicken and plenty of vegetables.

Ingredients

• 8 ounces rice noodles
• 3 tbsp coconut oil or light flavored olive oil (divided)
• 1/2 cup low-sodium soy sauce, plus 2 tablespoons (divided)
• 1 tbsp chili paste
• 2 tbsp light brown sugar
• 1 tbsp minced fresh ginger
• 3 cloves garlic, minced
• 2 cups thinly sliced carrots, about 2 medium carrots
• 4 cups broccoli florets, cut bite-size
• 8 large mushrooms, sliced thin, about 2 cups
• 4 cups green cabbage, very thinly sliced
• 1 1/2 lbs chicken thighs, cut into bite-size pieces
• 2 tbsp cornstarch

Instructions

• Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. Drain, drizzle lightly with 1/2 tablespoon oil and toss well to separate.
• Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together 1/2 cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.
•  In a large stainless skillet, over high heat, warm 1/2 tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce. Scrape the bottom of the pan as needed and toss to coat everything with sauce. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender.
• Transfer the vegetable mixture to the mixing bowl next to the stove. Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
• Add the prepared sauce to the chicken and scrape the bottom of the pan, stirring constantly. Cook 1-2 minutes to thicken. Transfer the chicken and most of the sauce to the bowl with the vegetables. (Leave about a tablespoon of sauce in the skillet.)
• Add the remaining tablespoon oil to the skillet and add the noodles. Toss to coat and spread across the pan. Cook, stirring or turning frequently, for 2 minutes, until the noodles are lightly browned. 
• Remove from the heat, add the chicken and vegetables back to the skillet with the noodles and toss to combine. Enjoy!

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