Ingredients
Scale
3 boneless skinless chicken thighs cut into strips
400g Knife cut noodles (you can use any noodles you want)
1 1/2 cups of beans (you can use whatever vegetables you have)
2 tbsp avocado oil
1 shallot
3 cloves of minced garlic
4 stalks of green onions
Salt & black pepper for seasoning the chicken
Sauce:
1/4 cup water
2 tbsp dark soy
2 tbsp low sodium soy sauce
1 tbsp honey
1 tbsp toasted sesame oil
Instructions
- Prep your ingredients so they are ready - MISE EN PLACE. This comes together really quickly.
- Slice your shallot, mince your garlic, and slice your green onions. Separate the white part from the green. Set all your aromatics aside.
- Cut the beans into 1-inch pieces. Set aside
- Combine your sauce ingredients in a bowl and set it aside.
- Cut your chicken into strips. Season with salt and pepper. Set it aside.
- Fill a large pot of water and bring it to a boil.
- Once the water is boiling, cook the noodles to the instructions. Drain and set aside. You want to start your wok cooking during this time so that it all cooks at the same time the noodles are cooking.
- In a wok, on medium heat, add your oil. When the oil is hot, add your chicken. Saute for 8-10 minutes until cooked through. Remove and set aside.
- Add a little bit more oil if needed. Saute your shallots for 2 minutes until it is a little crispy.
- Add in the white parts of the green onions and garlic. Saute for 1 minute.
- Add in the beans and saute for 2 minutes.
- Add back the chicken.
- Add in your drained noodles and sauce, and combine really well.
- Garnish with the remaining green onions, and you're done!
- Serve and enjoy!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: mains
- Method: wok
- Cuisine: asian