NUTRITION

SERVINGS

INGREDIENTS

8 oz ground chicken

1 oz soba noodles

1 cup shredded cabbage

0.5 cup matchstick carrots

0.25 cup sliced cucumber

1 tsp toasted sesame oil

2 tbsp coconut aminos

1 tbsp rice vinegar

1 tsp fresh ginger

1 clove garlic

1 tbsp fresh lime juice

1 tbsp chopped cilantro

1 tbsp sliced green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Cook the soba noodles in boiling water according to package directions, then drain and rinse with cold water to prevent sticking.

• 2

  In a large skillet over medium-high heat, add the toasted sesame oil and ground chicken.

• 3

  Season the chicken with sea salt and black pepper, breaking it up with a spatula until browned and cooked through.

• 4

  Add the minced garlic and grated ginger to the skillet, sautéing for 1 minute until fragrant.

• 5

  Stir in the shredded cabbage and matchstick carrots, cooking for 2-3 minutes until slightly softened but still maintaining a crunch.

• 6

  In a small bowl, whisk together the coconut aminos, rice vinegar, and fresh lime juice to create the dressing.

• 7

  Add the cooked soba noodles to the skillet and pour the dressing over the mixture, tossing well to coat all ingredients.

• 8

  Remove the skillet from heat and stir in the sliced cucumbers, green onions, and fresh cilantro.

• 9

  Transfer to a bowl and serve immediately while warm, or chill in the refrigerator for a cold noodle salad option.