Cut chicken in 1 inch square pieces. In a large sauté pan, heat olive oil over medium-high heat. Add in cubed chicken to the pan and cook over medium high heat for 12-15 minutes until completely browned and cooked!
While chicken is cooking, bring a pot of water to a boil + cook rice noodles according to the directions on the package
While noodles/chicken are cooking, whisk together the sauce ingredients + set off to the side. Chop vegetables.
Once chicken has cooked, remove chicken from the pan + set aside in a large bowl. Try to leave the oil in the pan.
Add in peppers, carrots, garlic and onion to the oil and sauté uncovered for 10 minutes. After 10 minutes, stir in bean sprouts and cook for an additional 2 minutes.
Push vegetables to one side of the pan + crack eggs into the pan. Scramble eggs until cooked, approximately 2 minutes.
Stir veggie / egg mixture together. Remove from the pan and set aside with the chicken.
Add the sauce mixture to the empty pan (you do not need to clean the pan!) and bring to a boil for 1 minute, stirring constantly. The sauce should bubble and slightly thicken.
Add cooked veggies, cooked chicken and cooked noodles into the pan with the sauce and toss to combine.
Garnish with peanuts. Optional garnish: lime, cilantro, green onions.
Recipes For Dinner Healthy Noodles-Recipe 2
1 tablespoon avocado oilor olive oil
4 medium zucchini squash spiralized
1/2 cup sun-dried tomatoes drained and rinsed
3 cups loosely packed baby spinach
1/4 cup pine nutstoasted
1 large ripe avocado peeled and sliced
2 tablespoons lemon juice
1 teaspoon lemon zest
2 cloves garlic minced
1 cup fresh basil loosely packed
1/2 cup pine nuts
1/2 teaspoon sea saltto taste
Prepare The Avocado Pesto
Add the ingredients for the pesto to a food processor and process until creamy. Taste for flavor and add more lemon juice, garlic, and/or sea salt to taste
Make The Zoodles
Heat the avocado oil in a large skillet over medium heat. Add the spirallized zucchini noodles and sun-dried tomatoes. Cook, stirring occasionally for 2 minutes. Add the spinach, cover the skillet, and cook until wilted, about 2 minutes. Remove the cover and continue cooking until zucchini noodles reach desired doneness (I like mine al dente).
Add the avocado pesto to the skillet with the zoodles and stir well to combine. Serve zoodles with lemon wedges and toasted pine nuts.
Recipes For Dinner Healthy Noodles-Recipe 3
2 to 3 cups broccoli florets (really you can use as much as you’d like here!)
Preheat the oven to 425 degrees F. Place the broccoli on a baking sheet and drizzle with the oil. Sprinkle with the salt, pepper and crushed pepper flakes. Roast for 15 to 20 minutes, until slightly charred.
While the broccoli is roasting, bring a pot of salted water to a boil to cook the noodles.
In a large skillet or saucepan, make the sauce. Heat the sesame oil over medium-low heat. Add in the garlic and ginger and cook for a 1 minutes. Stir in the peanut butter, soy sauce, water, chili garlic sauce, lime juice and honey. Stir until combined and smooth.
Cook the noodles according to the directions (if using ramen noodles, it’s about 3 minutes!) Drain the noodles well.
Add the noodles to the sauce and toss. Toss in the red peppers, green onions, peanuts and cilantro. Add in the roasted broccoli. Toss everything well, until it’s combined. Serve immediately.
Recipes For Dinner Healthy Noodles-Recipe 4
For the sauce:
7 Tablespoon soy sauce
3 Tablespoon honey
2 Tablespoon brown sugar, packed(light or dark)
3 teaspoon sesame oil
12 ounce sweet potato glass noodles(1 regular size bag of japchae noodles)
16 ounce pork , sliced (you can use beef or your preferred protein)
Mix together all the ingredients for the sauce until combined.
For the japchae:
In a large pot of boiling water, add the japchae noodles and cook until the noodles are cooked through and no longer starchy and hard in the center, about 12-15 minutes*. Make sure to stir occasionally to prevent the noodles form sticking together.
Once cooked, drain the noodles and rinse with cold water, set aside.
*Different brand japchae noodles may vary in cook time.*
While waiting on the japchae noodles, heat a nonstick pan over medium heat, add a small amount of oil. Add the beaten eggs into the pan and let the eggs cook until the bottom and edges starts to set. With a spatula, lift the edge of the egg and tilt the pan to allow the still liquid egg to flow to the bottom. Let the egg cook until the surface no longer have liquid eggs and the bottom is set. Flip the egg and cook until the egg is no wet, about 30 seconds.
Remove the egg from the pan then roll the egg up and slice it into ¼ inch strips. Add the eggs to the bowl with the pork.
Heat the same nonstick pan with a small amount of oil over medium heat. Add the sliced pork, lightly season with some salt and pepper, and cook until done, about 4-5 minutes. Transfer the cooked pork to a large mixing bowl.
*No color is necessary, but feel free to give the pork some color if you wish.*
For the vegetables, add a small amount of oil to the same nonstick pan over medium high heat. Sauté the vegetable from most to least hearty, just until they become tender. DON’T overcook the vegetables because you want some freshness, crunch, and texture!
First, sauté the carrots. Then add the onions and bell peppers and sauté them just until they go limp. Add the mushrooms, spinach, and green onions and cook until the spinach are wilted. Season the vegetables with a light tough of salt, pepper, and sesame oil. Transfer all the veggies to the mixing bowl with the pork and eggs.
Wipe down the nonstick pan if needed and add the premixed japchae sauce. Place the pan over medium heat and heat the sauce until hot. Add the japchae noodles and sauté until the noodles are hot and evenly tossed with the sauce. Add the noodles to the mixing bowl of meat, eggs, and veggies and toss everything together until evenly distributed.
Serve the japchae hot or chilled with a sprinkle of toasted sesame seeds.