Orange Miso Noodle Stir-Fry

• •
  Rice Noodles, Dry(227g)
• •
  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  fine sea salt and freshly-ground black pepper
• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Broccoli(480g)
• •
  Green Onion (Scallion)
• •
  Carrots
• •
  Garlic
• •
  Ginger, Fresh Root(30g)
• •
  Toasted Sesame Seeds, For Garnish
• •
  Orange Juice, Fresh(120g)
• •
  Lime Juice, Fresh(45g)
• •
  Miso Paste, White(30g)
• •
  Soy Sauce, Low Sodium(15g)
• •
  Sriracha sauce(30g)

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add the rice noodles and cook according to package directions until al dente (typically 4–6 minutes), then drain and set aside.
2. 2While the water heats, whisk together the white miso paste, orange juice, lime juice, soy sauce, and sriracha sauce in a small bowl until smooth; set aside.
3. 3Pat the chicken breast dry and season generously with salt and pepper. Heat half the olive oil in a large sauté pan over medium-high heat. Add the chicken and cook 6–8 minutes per side, stirring occasionally, until the internal temperature reaches 165°F and the exterior is golden. Transfer to a clean plate and let rest 2 minutes, then slice into bite-sized pieces.
4. 4Add the remaining olive oil to the pan over medium-high heat. Add the broccoli florets and cook 3–4 minutes, stirring occasionally, until the edges begin to brown and the florets are tender-crisp.
5. 5Add the carrots, minced garlic, and minced ginger to the pan and cook 2–3 minutes, tossing frequently, until fragrant and the carrots soften slightly.
6. 6Return the sliced chicken to the pan, add the cooked noodles and the prepared sauce, and toss constantly over medium-high heat for 1–2 minutes until everything is evenly coated and heated through.
7. 7Divide the stir-fry evenly into 3 airtight containers while hot. Refrigerate for up to 4 days.
8. 8When ready to serve, reheat in a skillet over medium heat or microwave until warmed through, then garnish with sliced green onions.