- 500 g rice noodles
- 1 Tbsp soy sauce (low sodium)
- 1 Tbsp oyster sauce
- 1 tsp honey
- 1 tsp sesame oil
- 1 Tbsp canola oil
- 2 Tbsp water.
- 1 large white onion
- 2 garlic cloves
- 2 chicken breasts
- 1 bunch of dark greens of your choice (Spinach, kale, kai lan, bok choy)
- 1 handful of french green beans, halved
- Chopped green onion and sesame seeds for garnish (optional)
Directions (Takes about 20 minutes):
1. Cook rice noodles as per package instructions.
2. In a bowl, whisk together soy sauce, oyster sauce, water, and honey. Set aside.
3. On medium-high heat, fry onion in sesame and canola oil until translucent. Add in garlic and fry for one minute.
5. Add chicken and cook for about 4 minutes or until it is no longer pink.
6. Add in the leafy greens of your choice and let cook for 2 minutes. In the meantime, microwave green beans for 1 minute in some water.
7. Add green beans into stir-fry along with the sauce, and rice noodles. Stir and enjoy!
I really enjoyed the sweet and sour taste profile that this stir fry offers. The savory sauce coats the thin rice noodles allowing the flavour to get to all areas of your mouth! As you chew, the candy-like honey is released from the ingredients, pairing beautifully with the sesame oil like the way white sugar pairs with a fresh grapefruit. The green beans provide a much needed crisp to the meal.
Generally, when you have a colourful meal, you have a meal with more nutrients. I love green beans because unlike some vegetables that get soggy after cooking, green beans always retain their bite. Green beans take on the flavour profile of what they are cooked with, making them perfect for casseroles, stews, and of course stir-frys. They also are low in calories and high in fibre. So be sure to add in a little green into your next meal!