NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

4 oz Firm tofu

8 oz Konjac noodles

1 cup Shredded cabbage

0.5 cup Red bell pepper

1 tsp Toasted sesame oil

2 tbsp Coconut aminos

1 tsp Rice vinegar

0.5 tsp Fresh ginger

0.5 tsp Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Sesame seeds

1 tbsp Green onions

PREPARATION

• 1

  Drain and rinse the konjac noodles thoroughly under cold water for 2 minutes, then boil for 2 minutes and pat dry to remove excess moisture.

• 2

  In a small bowl, whisk together the coconut aminos, rice vinegar, grated ginger, and minced garlic to create the clean teriyaki sauce.

• 3

  Season the diced chicken breast with sea salt and black pepper, then sear in a pan over medium-high heat until fully cooked and golden.

• 4

  Remove the chicken from the pan and add the cubed tofu, searing until the edges are golden and slightly crisp on all sides.

• 5

  Add the shredded cabbage and sliced bell peppers to the pan with the tofu, sautéing for 3 minutes until the vegetables are tender-crisp.

• 6

  Return the chicken and the prepared noodles to the pan, pour the sauce over the mixture, and toss with toasted sesame oil until everything is glossy and well-coated.

• 7

  Garnish the salad with sesame seeds and sliced green onions before serving warm or chilled.