Stir Fry Noodles

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  Chicken Breast, Boneless Skinless(567g)

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

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  Soy Sauce, Low Sodium(60g)
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  Garlic(180g)
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  Green Onion (Scallion)(240g)
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  Hoisin sauce(30g)
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  Ginger, Fresh Root(15g)
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  Vinegar, Rice(15g)
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  Vegetable oil(30g)
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  Udon Noodles(170g)
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  Egg, Whole, Large
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  Sriracha sauce(10g)

Instructions

1. 1Cut the chicken breast into bite-sized pieces and toss with 1 tablespoon low sodium soy sauce in a bowl; let sit while prepping remaining ingredients.
2. 2In a small bowl, combine three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin sauce, minced fresh garlic, minced fresh ginger, and rice vinegar; set near the stove and reserve remaining green onions for serving.
3. 3Bring a large pot of salted water to a boil, add the udon noodles, and cook 1–2 minutes before package-recommended doneness until very al dente and still slightly firm. Drain and toss with ½ tablespoon vegetable oil to prevent sticking.
4. 4Heat ½ tablespoon vegetable oil in a large skillet over medium-high heat. Once shimmering, add the chicken and cook 3–4 minutes, stirring occasionally, until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
5. 5Add the remaining 1 tablespoon vegetable oil to the empty skillet over medium-high heat. Add the garlic and ginger, sauté for 1 minute until fragrant, then add half the scallion mixture and cook 1 minute longer until aromatic.
6. 6Add the cooked noodles to the skillet and toss continuously with tongs for 30 seconds, coating evenly with the sauce mixture.
7. 7Push noodles to the side, crack the large eggs directly into the skillet, and scramble for 30–45 seconds until starting to set. Add the chicken, remaining scallion mixture, and sriracha sauce; toss everything together over medium-high heat for 1–2 minutes until the eggs are fully cooked through and noodles are tender.
8. 8Remove from heat, divide evenly into 4 airtight containers while hot, and top each with reserved green onions before sealing.