Equipment
- 1 Wok Stir Fry Pan
Ingredients
- 1 Pkg Vegan high protein low carb ramen noodles I used IMMI noodles https://amzn.to/4jJJdhQ
- 2-3 lbs Boneless skinless chicken thighs sliced thin.
- 1 tbsp All purpose spicy seasoning. I used my West Coast Shake https://unclestevesshake.com/ols/products/cjs-west-coast-shake
- 1 cup Shredded carrots.
- 1 cup Shredded red cabbage.
- 1 cup Diced asparagus.
- 1 cup Sliced orange bell pepper.
- 1 cup Beansprouts.
- 1 Medium sweet onion, sliced thin.
- 3 Cloves of garlic minced.
- 1/2 cup Soy sauce.
- 2 tbsp Canola oil.
- 2 tbsp Sesame oil.
- 1 tsp Salt.
Instructions
- Prior to cooking, season the chicken and let marinade in the fridge for at least an hour.
- Hydrate the noodles in hot water and set aside.
- In wok or large pan, heat on high and pour in the canola oil.
- Once the oil is hot, carefully add the onions and bell peppers. Add the salt and sauté them for 2-3 minutes.
- Then add the garlic, asparagus and carrots. Sauté for another 2-3 minutes.
- Stir in the chicken and cook the chicken all the way through.
- Add in the cabbage, sprouts and noodles. Give it all a mix.
- Pour over the sesame oil and soy sauce. Mix it all together.
- Keep moving and mixing everything over high heat for another 2-3 minutes.
- Remove from the heat, serve and enjoy!
Video
https://youtu.be/p4khX2bXEqQ