Ingredients

The following ingredients have 4 Servings
  • 1 1/4 pounds boneless skinless chicken breasts or thighs (thinly sliced then cut into bite-sized pieces)
  • 4 tablespoons low sodium soy sauce (plus additional to taste, divided)
  • 3 cloves garlic (minced)
  • 1 small bunch green onions (thinly sliced (about 1 cup), divided)
  • 2 tablespoons hoisin sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons grapeseed oil or canola oil (divided)
  • 6 ounces dry long noodles (such as soba (udon) noodles or whole wheat spaghetti or whole wheat linguine noodles)
  • 6 cups thinly sliced vegetables
  • 2 large eggs (lightly beaten)
  • 1 to 2 teaspoons sriracha or other hot sauce (or to taste)

Instruction

  • Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
  • In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
  • Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
  • In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
  • To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
  • Add half the scallion mixture and saute until fragrant, about 1 minute.
  • Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
  • Add the eggs, sriracha, chicken, and remaining scallion mixture.
  • Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
  • Remove from heat. Sprinkle with the reserved green onions.