(Noodles with Chicken, Broccoli, and Edemame)
1 teaspoon cornstarch
1/2 chicken breast, pounded thin and sliced into small pieces
1 tablespoon low-sodium soy sauce
1/4 teaspoon ground ginger
2 teaspoons Thai chili paste
1/2 teaspoon dark sesame oil
3 garlic cloves, minced
2/3 package uncooked bean threads (cellophane noodles)
Substitute whole wheat capellini
1 tablespoon olive oil
5 garlic cloves, minced
1 cup broccoli heads, cut into small pieces
1/2 cup frozen, shelled edemame
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sesame seeds, toasted
To prepare chicken, sprinkle with cornstarch; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
To prepare noodles, pour boiling water, seasoned with a dash of soy sauce, over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
Heat one tablespoon olive oil over medium heat. Add the garlic and sauté for 30 seconds. Add the broccoli and cook for three minutes. Add the frozen edemame and cook for three more minutes. Add the chicken and cook until done. Reduce heat to medium-low. Add noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated.
Based on this recipe from Cooking Light.