NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz soba noodles

1 tsp avocado oil

1 tsp toasted sesame oil

3 cloves garlic

1 tsp fresh ginger

1 cup green cabbage

0.5 cup carrots

0.5 cup sugar snap peas

2 tbsp coconut aminos

1 tbsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp green onion

PREPARATION

• 1

  Bring a pot of water to a boil and cook the soba noodles according to package directions, then drain and set aside.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, and toasted sesame oil to create the sauce.

• 3

  Slice the chicken breast into thin bite-sized strips and season with sea salt and black pepper.

• 4

  Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-6 minutes.

• 5

  Remove chicken from the pan and add the shredded cabbage, julienned carrots, and snap peas. Stir-fry for 3-4 minutes until tender-crisp.

• 6

  Add the minced garlic and grated ginger to the vegetables, sautéing for 30 seconds until fragrant.

• 7

  Return the chicken and cooked soba noodles to the skillet. Pour the sauce over the mixture and toss everything together for 1-2 minutes until well coated and heated through.

• 8

  Garnish with sliced green onions and serve immediately.