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chinese chicken noodles

dsc_0566-1This past weekend, I made these noodles. Our Memorial Day weekend was very nice but it was rainy and the weather was rather cool – the entire weekend. It’s supposed to warm up quite nicely this week so this was  probably the last time we’ll have a dish with ginger in it until the weather turns cooler in October. Ginger is a warming food: if you ever are chilly eat a piece of ginger and it will help to heat you up from the inside out. It is not recommended to consume ginger in the hotter months – for our bodies are plenty warm enough during that time…and require cooling foods instead.

Initially, I was a bit weary to make this dish as the original recipe called for soy sauce. And, to be honest, I was skeptical about whether the sauce would even be tasty without it. Boy, was I wrong. My husband loved it – he had seconds. My children also ate a plateful.  I changed up the recipe quite a bit – making it less of a salad and more of a noodle dish.  Hope you enjoy it…

2 packages Bi-Fun rice noodles
4 tblsp coconut oil or grapeseed oil
2 boneless, skinless chicken breasts cut into 1/4 inch pieces
2 inch piece of ginger, finely grated
3 small to medium sized carrots, shredded with a box grater
2 cups organic green cabbage, shredded
bunch scallions (green onions) chopped
touch of kosher salt & pepper

sauce:
combine in a bowl and pour over noodle mixture just prior to serving.
4 tblsp orange juice
4  tblsp apple cider vinegar
1 1/2 tblsp honey or agave

  1. Tear the dry noodles in half and then prepare them according to the directions and set aside.
  2. In a large saucepan, place 2 tablespoons oil and saute the chicken pieces for 5-7 minutes until pink is gone. Transfer to a plate for a few minutes.   Drain out any water or chicken fat and wipe out skillet with a paper towel.
  3. Place the remaining oil in the saucepan. Add the ginger, cabbage, carrots and salt and pepper. Saute for about 4-5 minutes just until cabbage is wilted…. take off heat.
  4. In a serving bowl, place noodles, cabbage mixture and chicken. Pour the sauce over the top and stir to combine.
  5. Serves 6.
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One comment to “chinese chicken noodles”

  1. JamesD said:

    Thanks for the useful info. It’s so interesting

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