NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz wide rice noodles

1 large egg

1 cup Chinese broccoli

1 tsp avocado oil

1 clove garlic

1 tbsp coconut aminos

1 tbsp tamari

1 tsp fish sauce

0.25 tsp white pepper

PREPARATION

• 1

  Soak the dry wide rice noodles in a bowl of hot water for 20-30 minutes until flexible but still firm to the bite, then drain and set aside.

• 2

  In a small mixing bowl, whisk together the coconut aminos, tamari, and fish sauce to create the stir-fry base.

• 3

  Heat the avocado oil in a large wok or heavy-bottomed skillet over high heat until shimmering.

• 4

  Add the sliced chicken breast and minced garlic to the pan, stir-frying for 3-4 minutes until the chicken is golden brown and cooked through.

• 5

  Push the chicken to one side of the wok and crack the egg into the empty space, scrambling it quickly until just set.

• 6

  Add the chopped Chinese broccoli and the soaked rice noodles to the wok, then immediately pour the sauce mixture over the ingredients.

• 7

  Toss everything together vigorously for 2 minutes over high heat until the noodles are tender and the sauce has caramelized onto the ingredients.

• 8

  Sprinkle with white pepper, toss once more, and serve immediately while hot.