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This dish is customizable for your family, picky eaters included. You can even make it gluten free by swapping the ramen for rice noodles.
1/4 cup coconut aminos or low-sodium soy sauce
1 tablespoon cornstarch
1/4 cup low-sodium chicken or vegetable broth
3 cubes Gefen Frozen Garlic (or 2 cubes Gefen Frozen Garlic and 1 cube ginger)
2 tablespoons brown sugar or coconut sugar
1 tablespoon rice vinegar (unseasoned)
2 (3-ounce) packages Gefen Ramen Noodles (discard spice packets) or gluten-free rice noodles
1 (1-and-1/2-pound) package chicken strips (such as for a stir fry) or cubed tofu
salt, to taste
pepper, to taste
granulated garlic, to taste
1 tablespoon canola oil
1 tablespoon sesame oil
16 ounces Beleaves Frozen Broccoli or 1 head fresh broccoli
1 (15-ounce) can baby corn
sesame seeds, to garnish
sliced green onions, to garnish
In a small bowl, whisk together coconut aminos and cornstarch until no lumps remain.
In another small bowl, whisk together broth, garlic (and ginger, if using), sugar, and vinegar. Set aside.
Cook noodles according to package directions and set aside.
Season chicken or tofu with salt, pepper, and granulated garlic to taste.
In a wok or large frying pan, heat canola oil over medium-high heat. Cook chicken four to five minutes, until just cooked through. Remove to a bowl and set aside.
Add sesame oil to the wok. Add broccoli and baby corn and cook until broccoli is bright green (if using frozen broccoli, cook until the water evaporates).
Add sauce from step 2. Toss to coat veggies and cook until sauce begins to thicken. Add noodles and toss to coat.
Add chicken and cook five to seven minutes. Transfer to a serving dish and garnish with sesame seeds and green onions.
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What do you do with the sauce from step 1?