Dandan Noodles
1 leaner – 3 greens – 1 healthy fat – 3 condiments (per serving)
4 servings Ingredients: • 1¾ lbs. boneless, skinless chicken breast, chopped • 1 fresh Thai chili, seeds and membranes removed, thinly sliced • 1½ tbsp. fermented black beans, rinsed and chopped • 1 tbsp minced fresh ginger root • 2 cloves garlic, finely minced • 2 tbsp light soy sauce • 2 cups chopped spinach or mustard greens • 1 tsp oil • ½ tsp crushed red pepper flakes • 2 cups reduced sodium chicken broth • 1 tbsp rice vinegar • 1 tbsp sesame paste • 4 spring onions, trimmed and chopped • 3 cups zucchini noodles
Directions:
1. To make the sauce, whisk together the sesame paste, soy sauce, vinegar, and red pepper flakes until fully incorporated; set aside.
2. To prepare the chicken topping, heat oil in a wok or skillet over medium-high heat. Add chicken, and cook through (internal temperature of 165°F). Reduce heat to medium-low, and add garlic, ginger, spring onions, and fermented black beans. Continue to cook for 1 to 2 minutes, and then remove from heat.
3. While the chicken is cooking, heat the chicken broth to a gentle boil.
4. To assemble, add ¾ cup of zucchini noodles, ½ cup chopped spinach or mustard greens, and a ½ cup chicken broth to each serving bowl. Top with chicken topping and noodle sauce, and serve warm.
