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Arts & Entertainment

Asian Chicken and Vegetable Noodle Stir-Fry

Healthy eating, Far East-style.

Ingredients (Serve 4)

  • 3 tablespoon olive oil
  • ½  lb raw chicken breast
  • 3 cloves minced garlic
  • 1 cup fresh bok choy   
  • ½ bamboo shoots
  • ¼ onions sliced
  • ½ cup bean sprouts
  • ½ cup assorted bell peppers (red, yellow, orange)
  • ½ cup snow pea
  • ½ cup low-sodium chicken stock / rice vinegar
  • 1/2 teaspoon ground black pepper 
  • 1 lb soba vermicelli noodles
  • 1 tbsp lite low sodium soy sauce
  • Sesame oil and grated ginger to taste

Chef's note: You can substitute shrimp, lean beef or pork for the chicken breast.

Directions

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Cook noodles according to package directions; drain. Spread on sheet pan drizzled with a little olive oil to prevent sticking. Heat the oil in a large sauté pan over medium-high heat. Cook garlic until soft, about 1 minute. Add the meat and cook until it is done. Add in the vegetables, and cook until softened but with a little crunch. Add stock or rice vinegar, pepper cook for additional minute. Stir in bok choy and cook for 1 minute.

Add soy sauce, ginger and sesame oil to taste. Garnish with spring onion.

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Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Potassium. Good source of: Riboflavin, Niacin, Vitamin B6, Iron, Manganese, Phosphorus, Selenium.

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