I never tried instant noodle soup until the Fat Free Low Sodium versions came on the market. At 186 calories, they’re a filling and basic mini meal. But why settle for freeze dried veggies and chicken consommé powder when you can enjoy those comforting noodles in a bright, colorful, and naturally flavorful dish?
Learn more about Victoria’s inspiration for this dish by watching the video here!
Soak noodles in hot water for four minutes. Drain.
Prepare the sauce: In a bowl, whisk together soy sauce, orange juice, lime juice, ginger, and sesame oil.
Season chicken with salt, pepper, and fresh garlic. Add two spoons of marinade; marinate for a few minutes or up to overnight.
Heat a sauté pan coated with nonstick cooking spray. Add chicken; cook three to four minutes per side. Remove from pan and slice into strips (if chicken is not cooked all the way through, return chicken strips to the pan and sauté quickly until cooked through).
Add all vegetables, chicken, noodles, and sauce back to the pan. Add remaining marinade and cook until sauce thickens and coats everything, about two minutes.
Plate and, optionally, sprinkle with black sesame seeds.
Veggies In general, Would any vegetables works?
Can you replace scallions with chopped onions?
Should be. Just make sure they don’t overcook depending on which ones.