Asian inspired chicken noodles

During our recent trip to India, M and I gorged on rice, all sorts of indian bread and some very rich food. That along with an extra serving of everything mom/aayi(M's mom) made has increased our waistline. A small part of our new year resolution is to be fit.

 

I usually plan dinner depending on lunch. Today was a very light lunch but M was in the mood for something different (no rice, bread etc). Hence noodles...

 

 

Prep Time - 5-7mins   | Cooking Time - 5mins   | Serves - 4   | Calories -

 

Ingredients

• 3 blocks Egg noodles
• 1 tbsp sesame oil
• 7  Button mushroom quatered
• 1  Red pepper diced
• 1 Yellow pepper diced
• 1 Cup shredded chicken
• 4 garlic pods finely chopped
• 1 inch ginger finely chopped
• 1 tsp low sodium soy sauce
• 1 tblsp Sambal Oelek (Huy Fong's)
• 1 tblsp Sriracha (Huy Fong's) Optional, we like our food spicy
• 1 tblsp green onion for garnish
• 1 tsp ground pepper
• Salt to taste

 

 

Noodle
Bring water to a boil in a large pot. Add salt to the water (This step is optional). Add the noodles to the boiling water and a little oil (This keps the noodles from sticking) use a fork separate the noodles. Boil on high for 2minutes Drain them and set aside

 

Saute the shredded chicken, salt in a deep wok till cooked through. Remove and set aside.
In the same wok, heat oil and saute ginger, garlic till slightly browned. Add in the diced red pepper, yellow pepper, quatered mushroom and stir-fry for about a minute. Add the sambal oelek sauce, soy sauce and sriracha sauce(optional).
Stir in the cooked chicken season it with salt and pepper. Turn off the heat and add the cooked noodles.
Garnish with green onion.