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Chicken, Mushroom & Bok Choy Noodles

Chicken Mushroom & Bok Choy Noodles
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A warm bowl of noodles with tender chicken, juicy mushrooms, and crisp bok choy, ready in about 30 minutes and full of flavor. Perfect for cozy nights and easy meal prep.

Ingredients

Scale
  • 8 oz dried noodles (ramen, udon, rice noodles, or spaghetti)
  • 1 lb chicken (breast or thighs), thinly sliced
  • 8 oz mushrooms (cremini, button, or shiitake), sliced
  • 3–4 small bok choy (or 2 medium), chopped; separate stems and leaves
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or hoisin, optional)
  • 1 teaspoon cornstarch
  • 1 teaspoon sugar or honey
  • 1/2 cup low-sodium chicken broth or water
  • 1 tablespoon neutral oil (canola, avocado)
  • 1 tablespoon toasted sesame oil
  • 2 green onions, sliced
  • Red pepper flakes or a dash of sriracha (optional)
  • Sesame seeds and lime or rice vinegar, to finish (optional)
  • Salt and black pepper, to taste

Instructions

  1. Boil the noodles in salted water until just shy of tender. Drain and toss with 1 teaspoon sesame oil to prevent sticking. Set aside.
  2. In a bowl, mix soy sauce, oyster sauce, cornstarch, sugar, and broth until smooth to make the sauce.
  3. Heat neutral oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper. Cook for 3–4 minutes until just cooked through. Transfer to a plate.
  4. In the same pan, add mushrooms and cook for 3–4 minutes until browned. Add oil if the pan looks dry.
  5. Add garlic and ginger to the pan, stir for 30 seconds. Add bok choy stems, cooking for 1–2 minutes, then add bok choy leaves and cook until wilted.
  6. Pour in the sauce, stirring and simmering for 1–2 minutes until slightly thickened.
  7. Return the chicken and add noodles to the pan, tossing gently until coated and hot, about 1 minute. Add green onions, sesame oil, and chili (if using). Taste and adjust seasoning. Finish with sesame seeds and a squeeze of lime or a splash of vinegar, if desired.

Notes

For gluten-free, use rice noodles and tamari instead of soy sauce. Easy to scale and customize based on personal preferences.

Nutrition

Find it online: https://diyprzepisy.com/chicken-mushroom-bok-choy-noodles/

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