This recipe wasn’t the next one I had originally planned on sharing with all of you this week, but after such an overwhelming response to my posted picture on Instagram, I decided to bump this recipe up on my blog calendar. I hope you all find it as tasty as Preston and I did.
As with many of the other recipes we’ve been trying out lately, I have to thank Wegman’s and their incredibly tasty Summer Menu magazine for the inspiration for this recipe. I promise Wegman’s won’t be the only source of inspiration for the recipes I share on here, as I have tons of recipes clipped from magazines as well as pinned on Pinterest.
1 package oriental noodles
12 oz green beans
2 tbsp olive oil
8 oz thinly sliced mushrooms
6 cloves of garlic, minced
2 tbsp chili paste
3/4 c soy sauce (we used low sodium)
1 tbsp sesame oil
2 tbsp blue agave
1/2 bunch green onions, sliced
Salt and pepper to taste
2 Fresno chilies, cut into thin rings (for less heat just use 1 chili)
4 chicken breasts, cooked, and shredded into pieces (we used leftover rotisserie chicken)
1. Cook oriental noodles according to package directions. Set aside to cool.
2. Heat olive oil in wok. Cook garlic 1-2 minutes until lightly browned. Add green beans and mushrooms and cook until tender.
3. Add soy sauce, sesame oil, chili paste, and blue agave to wok. Season with salt and pepper. Combine all ingredients.
4. Add green onions, Fresno chili, and chicken until heated well.
5. Stir in oriental noodles.
This recipe had a lot of kick, but was still light and fresh. If you’re looking to add more vegetables, onions, snow peas, and/or bamboo shoots would be a great compliment to the flavors already present in this dish. If you’re looking to cut carbs, either reduce the amount of oriental noodles that you cook, or eliminate them altogether.
QOTD: What new recipe have you recently tried?