🥢 Ingredients

• 1 kg chicken breast
• 2 carrots
• 3 cloves garlic
• 1 cup mushrooms
• 1 red pepper
• 2 cups spinach
• 2-3 eggs
• 1 tbsp. soy sauce
• 1/3 cup TAMARI sauce
• 1/2 tbsp. Sriracha sauce (optional / hot sauce)
• 450 gr. brown rice noodles
• 3 tbsp. sunflower oil or avocado oil
• 1-2 tbsp. brown sugar (optional)
• 1 kg rice vinegar
• 1.5 tbsp. sesame oil
• Salt & pepper

Method

1. Chicken: 1 tbsp soy sauce, rice vinegar and 1 clove of garlic in a large bowl. Stir until the chicken is well covered and leave to marinate for 20 minutes.
2. Noodles: Boil them according to the instructions on the package. While the noodles are boiling, beat together the rest of the sauce ingredients in a medium-sized bowl until well combined. Drain the noodles and then add them back to the saucepan. Stir until well combined and leave for 20-30 minutes.
3. Eggs: Make a thin omelette and when cooked cut it into small thin strips.
4. Bake in wok or pan: Place a wok or a large pan over medium to high heat and add 1 tbsp. oil. After it heats up, add the marinated chicken. Bake until the chicken is cooked. Remove the chicken from the pan and set aside.
5. In the same wok add another 1 tbsp. oil by roasting the carrots first, then the peppers and finally the mushrooms. Once the vegetables are almost cooked but still crispy, add the spinach and cook for 1 minute or until it starts to wither.
6. Add the cooked chicken, noodles and eggs to the pan and cook over medium heat for 4-5 minutes or until all ingredients are warm.
7. Serve with cooked sesame seeds.

Enjoy!

In collaboration with Nutritionist - Dietitian Thalis Panagiotou