Asian Chicken and Vegetable Noodle Stir-Fry

Ingredients (Serve 4)

• 3 tablespoon olive oil
• ½  lb raw chicken breast
• 3 cloves minced garlic
• 1 cup fresh bok choy   
• ½ bamboo shoots
• ¼ onions sliced
• ½ cup bean sprouts
• ½ cup assorted bell peppers (red, yellow, orange)
• ½ cup snow pea
• ½ cup low-sodium chicken stock / rice vinegar
• 1/2 teaspoon ground black pepper 
• 1 lb soba vermicelli noodles
• 1 tbsp lite low sodium soy sauce
• Sesame oil and grated ginger to taste

Chef's note: You can substitute shrimp, lean beef or pork for the chicken breast.

Directions

Cook noodles according to package directions; drain. Spread on sheet pan drizzled with a little olive oil to prevent sticking. Heat the oil in a large sauté pan over medium-high heat. Cook garlic until soft, about 1 minute. Add the meat and cook until it is done. Add in the vegetables, and cook until softened but with a little crunch. Add stock or rice vinegar, pepper cook for additional minute. Stir in bok choy and cook for 1 minute.

Add soy sauce, ginger and sesame oil to taste. Garnish with spring onion.

Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Potassium. Good source of: Riboflavin, Niacin, Vitamin B6, Iron, Manganese, Phosphorus, Selenium.