Hearty Chicken & Buckwheat Noodle Stir-fry
A quick and flavorful stir-fry packed with lean chicken, wholesome buckwheat noodles, and a medley of seasonal vegetables like cabbage, carrots, and mushrooms, all coated in a savory soy-ginger sauce.
Ingredients
- Chicken Breast150 g
- Carrot40 g
- Garlic1 clove
- Sesame Oil7.5 ml
- Buckwheat Noodles40 g
- Cabbage75 g
- Mushroom40 g
- Soy Sauce1.3 tbsp
- Ginger0.5 inch
Instructions
- 1Step 1
Cook buckwheat noodles according to package directions. Drain and set aside.
- 2Step 2
While noodles cook, slice chicken breast into thin strips. Thinly slice cabbage, carrots, and mushrooms. Mince garlic and ginger.
- 3Step 3
Heat sesame oil in a large skillet or wok over medium-high heat.
- 4Step 4
Add chicken strips and stir-fry for 3-4 minutes until cooked through.
- 5Step 5
Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
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