Teriyaki Noodle Bowls
Directions
- 1Cook the noodles according to package directions. Drain and set aside.
- 2Prep the veggies: Spiralize or julienne the zucchini. Shred carrots (if not pre-shredded). Set aside.
- 3Cook the chicken: Spray a large skillet with cooking spray and heat over medium-high. Add diced chicken, garlic, and ginger. Cook until browned and cooked through (about 7–8 minutes). Add 1 tbsp soy sauce (optional) while cooking for extra umami.
- 4Make the sauce: In a small bowl, whisk together G Hughes teriyaki sauce, hoisin sauce, and sesame oil (if using).
- 5Combine everything: To the cooked chicken, add zucchini, carrots, and cooked noodles. Pour the sauce over the mixture and toss everything together until evenly coated and heated through (2–3 minutes).
- 6Portion into 4 containers. Top each with a sprinkle of sesame seeds and chopped green onions.
Ingredients
- 200 g protein spaghetti or alfredo noodles
- 1 large zucchini, spiralized or julienned
- 4 oz shredded carrots
- 1 lb boneless skinless chicken breast, diced
- 0.5 cup G Hughes sugar-free teriyaki sauce
- 0.33 cup hoisin sauce
- 1 tsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, minced or paste
- 1 tbsp low-sodium soy sauce
- 0 sesame seeds
- 0 chopped green onions
Equipment
large skilletsmall bowl4 containers
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