Hong Kong Noodles

Ingredients

• Water

  Plain, clean water

  1 cup or 237g

• Egg noodles

  Dry, enriched

  8 oz or 227g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Chicken breast

  Broilers or fryers, meat and skin, cooked, roasted

  1 cup, chopped or diced or 140g

• Green bell pepper

  Sweet, green, raw

  ½ medium or 60g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Carrots

  Raw

  1 medium or 61g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Ginger

  Spices, ground

  1 tbsp or 5g

• Hoisin sauce

  Ready-to-serve

  2 tbsp or 32g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Sesame seeds

  Seeds, whole, dried

  100g

Directions

1. Bring one cup of water to a boil in a small saucepan.
2. Add egg noodles to the boiling water. Allow them to cook for a few minutes until they are soft. Strain and set aside.
3. In a wok or large pan, heat some oil over medium heat. Add your chicken and continue to cook for 3-5 minutes.
4. Add bell pepper, carrot, bean sprouts, and stir to combine.
5. Stir in ginger, then add your egg noodles to the wok.
6. Mix in the Hoisin sauce, soy sauce, and black pepper to taste. Remove from heat.
7. Divide your noodles between bowls, and garnish with green onion and black sesame seeds.
8. Serve while fresh, and enjoy :)
9. Original recipe by: Corrie (source: www.corriecooks.com/hong-kong-noodles/#recipe)