NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

2 oz sweet potato glass noodles

1 tbsp white miso paste

1 tbsp tamari

1 tsp toasted sesame oil

1 tsp fresh ginger

1 clove garlic

1 cup baby bok choy

0.5 cup carrots

0.25 cup water

1 tsp avocado oil

1 tsp sesame seeds

PREPARATION

• 1

  Boil a pot of water and cook the sweet potato glass noodles for 5-7 minutes until tender, then drain and rinse with cold water to prevent sticking.

• 2

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

• 3

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

• 4

  Add the diced chicken breast to the skillet and sauté until golden brown and cooked through, approximately 5-6 minutes.

• 5

  Stir in the minced ginger and garlic, cooking for about 30 seconds until the aromatics are fragrant.

• 6

  Add the julienned carrots and chopped baby bok choy to the pan, stir-frying for 2-3 minutes until the vegetables are tender-crisp.

• 7

  Add the cooked noodles to the skillet and pour the miso sauce over the top.

• 8

  Toss everything together for 1-2 minutes until the noodles are heated through and the sauce has thickened slightly to coat every ingredient.

• 9

  Transfer to a plate and garnish with sesame seeds before serving hot.