Ingredients
Nutrition per serving
- Calories
- 700
- Protein
- 43 g
- Carbs
- 69 g
- Fat
- 26 g
- Saturated fat
- 9 g
- Fiber
- 6 g
- Sugar
- 12 g
- Sodium
- 1,460 mg
Estimated from USDA data for 1 of 3 servings. Doesn't include salt to taste or anything listed “to serve”.
Method
Cook the noodles in boiling water for 1 ½ minutes, then drain and rinse with cold water.
Whisk the soy sauce, mirin, honey, cornstarch and garlic with 3 tbsp water.
Heat the oil in a large skillet or wok over high heat. Stir-fry the chicken until browned and cooked through, about 5 minutes.
Add the mushrooms and snow peas and cook for 2 minutes, then add the coleslaw mix for 1 minute more.
Add the noodles and sauce and toss until glossy and hot, about 1 minute. Sprinkle with sesame seeds.
Tips
- Chicken thighs stay juicy in high heat; breast works if you cook it a minute less.
- Any crunchy vegetables work: bell pepper, broccoli or frozen stir-fry mix.
- Add sriracha to the sauce for some heat.
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Gear that helps
- Carbon-steel wok Gets screaming hot for real stir-fry flavor.
- Garlic press Minced garlic in a squeeze, no sticky fingers.
- Balloon whisk Smooth sauces and lump-free batters.
- Splatter screen Keeps hot oil in the pan, not on you.
Pantry finds
- Mirin Sweet rice wine for glossy Japanese sauces.
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