12ounceschicken breasts(boneless, skinless - cut into thin, bite-size strips)
4ouncessoba noodles(or any thin noodle of your choice)
6cupsbroccoli slaw(comes packaged in the produce aisle)
2tablespoonssesame seeds(toasted)
Instructions
Asian Dressing
Whisk the garlic, tamari {soy sauce}, fish sauce, vinegar, honey, oils, cayenne, and pepper together in a small bowl.
In a medium bowl combine chicken pieces with 1/4 cup of dressing. Toss chicken with the sauce every few minutes to thoroughly coat.
Cook noodles according to the package instructions. Drain and place in a large bowl. Toss with remaining dressing and set aside.
While the noodles are cooking, heat a large skillet over medium heat. Pour the chicken pieces with the marinade into the skillet.
Cook, stirring occasionally until no longer pink. Transfer to bowl with the noodles, toss to combine.
Wipe any chicken “gunk” out of the skillet and add the broccoli slaw. Cook and stir until slaw starts to wilt, about 3 minutes. Add to bowl with the noodles and chicken.
Add the cilantro and green onions to the bowl, toss to thoroughly combine.
Sprinkle with toasted sesame seeds and serve.
Notes
For a super fast meal, substitute a 1/2 cup of store bought Asian salad dressing.
If sesame seeds are not your thing, substitute sliced almonds or chopped cashews…toasted of course.
Bored with chicken? Substitute pork loin.
Substitute gluten-free noodles, spaghetti, or any other thin noodle of your choice.
If using coconut aminos, add salt.
For added heat, toss in some chili pepper flakes and/or add sriracha.
Nutritional Information calculated with regular tamari, sodium count will be lower if using low-sodium.