NUTRITION

SERVINGS

INGREDIENTS

1.5 oz edamame noodles

3 oz chicken breast

1 tsp toasted sesame oil

1 cup green cabbage

0.5 cup carrots

0.5 cup red bell pepper

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tsp rice vinegar

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Heat the toasted sesame oil in a large skillet or wok over medium-high heat.

• 3

  Season the sliced chicken breast with sea salt and black pepper, then add to the skillet and cook until browned and cooked through.

• 4

  Add the shredded cabbage, shredded carrots, and sliced bell peppers to the skillet, sautéing for 3-4 minutes until the vegetables are tender-crisp.

• 5

  Stir in the grated fresh ginger and minced garlic, cooking for 1 minute until fragrant.

• 6

  Whisk together the tamari and rice vinegar in a small bowl, then pour the mixture over the chicken and vegetables.

• 7

  Add the cooked edamame noodles to the skillet and toss everything together until well-coated and heated through.