NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 oz sweet potato glass noodles

1 tbsp white miso paste

1 tbsp tamari

1 tbsp rice vinegar

1 tsp toasted sesame oil

1 tsp avocado oil

1 cup chopped bok choy

0.5 cup sliced shiitake mushrooms

1 clove garlic

1 tsp grated fresh ginger

0.25 tsp red pepper flakes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a pot of water to a boil and cook the sweet potato glass noodles for 6-7 minutes until they are translucent and tender; drain and rinse with cold water to prevent sticking.

• 2

  In a small mixing bowl, whisk together the white miso paste, tamari, rice vinegar, and toasted sesame oil until the sauce is completely smooth.

• 3

  Season the chicken breast with sea salt and black pepper, then heat the avocado oil in a large skillet over medium-high heat.

• 4

  Sear the chicken in the skillet until golden brown and cooked through, approximately 4-5 minutes per side, then remove from the pan and slice into strips.

• 5

  In the same skillet, add the minced garlic, grated ginger, sliced shiitake mushrooms, and chopped bok choy, sautéing for 3 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken and cooked noodles to the skillet, pour the miso sauce over the top, and toss everything together for 1-2 minutes until heated through.

• 7

  Garnish the stir-fry with red pepper flakes and serve immediately while steaming.