Total Time:

25 min(Preparation)

Servings:

4 to 6

Weeknight Asian Noodle Stir-Fry


Ingredients

1 pkg (300 g)CATELLI® HEALTHY HARVEST® FLAX OMEGA 3 SPAGHETTINI
2/3 cup (150 mL)sodium-reduced chicken broth
1/4 cup (50 mL)lime juice
2 tbsp (30 mL)each sodium-reduced soy sauce and honey
1 tbsp (15 mL)each minced fresh ginger, minced garlic and cornstarch
1 lb (500 g)chicken breast stir-fry strips
Pincheach salt and pepper
1 tbsp (15 mL)canola oil
4 cups (1 L)coarsely shredded Napa or Savoy cabbage
1each carrot and red pepper, thinly sliced
4green onions, roughly chopped
2 cups (500 mL)bean sprouts, well rinsed
 Chopped fresh coriander or basil leaves (optional)

Preparation

1
Whisk broth with lime juice, soy sauce, honey, ginger, garlic and cornstarch until smooth. Set aside.
2
Cook spaghettini according to package directions.
3
Meanwhile, heat oil in a large wok or deep skillet set over medium-high heat. Toss chicken with salt and pepper; add to wok and stir-fry just until browned all over. Remove to a bowl. Add cabbage, carrot, red pepper and onions to wok; stir-fry for 2 minutes or just until cabbage starts to wilt.
4
Add browned chicken and reserved sauce to wok; cook stirring just until thickened. Add cooked spaghettini and sprouts; toss just until coated and heated through. Stir in coriander (if using). Serve immediately.

 

Fresh Napa cabbage makes a great veggie base for this fast and easy noodle stir-fry; perfect for a warm weather day.
 

TipsIf the pan gets dry when stir-frying vegetables, add just a little water to the wok; it creates a little steam to help the vegetables cook quickly and reduces the need for extra oil.
 For preparation shortcut, replace the Napa cabbage and carrot with 5 cups (1.25 L) prepared coleslaw blend.

 

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