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.