Chicken with soy and Hokkien noodles from Stir-Fry (The Complete Cookbook Series): Tasty Recipes for Every Day (page 127)

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Notes about this recipe

  • nicolepellegrini on December 28, 2020

    Cut the amount of noodles in half to have a vegetable forward dish, just enough for 2-3 for dinner. Has a pleasant, ginger-forward taste to it without a lot of seasoning and sauce. I added some sprouts I needed to use up since I was a little short on broccoli, and this could really be made with any variety of cruciferous vegetables, I think.

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