Sencha Stir-Fry Noodles
Side DishesLunar New YearChicken & PoultryVegetarianOne DishDinnerVeganLow-sodiumHigh ProteinSugar ConsciousDairy-freeWokLunch
Ingredients
- 8 oz (225 g) udon or whole-wheat noodles
- 1 tbsp vegetable oil
- 2 tsp Sencha & Jasmine Green Tea Blend
- 2 tsp Minced Garlic
- 1 boneless, skinless chicken breast, diced
- 3 tbsp water
- 1 small red bell pepper, cut into thin strips
- 2 green onions, chopped
- 2 tsp soy sauce
- 1 tsp toasted sesame oil
Preparation
- In a pasta pot, cook noodles according to package directions. Strain and rinse with cold water to prevent sticking. Set back in pot, cover, and set aside.
- Set Wok over medium heat. Add oil and swirl to coat. Add Tea and Minced Garlic. Cook, stirring, until fragrant, approximately 30 seconds. Add chicken and cook, stirring, until almost cooked, 4–5 minutes. Add water and pepper, stirring until peppers soften, 1–2 minutes.
- Stir in noodles, onion, and soy sauce. Cook, stirring occasionally, until noodles are heated through, approximately 2 minutes. Stir in sesame oil. Toss to combine. Serve warm or cold.
Epicure Products Used
Nutritional Information
Per serving: Calories 570, Fat 13 g (Saturated 1.5 g, 0 0 g), Cholesterol 35 mg, Sodium 310 mg, Carbohydrate 90 g (Fiber 11 g, Sugars 5 g), Protein 32 g.
Tips
You can use rice noodles or any gluten-free noodles instead.
For a vegetarian version, switch diced tofu for the chicken. Also try adding almonds or cashews, and any other favourite vegetable instead.