Asian Chicken Noodle Bowl
Vegetable Spring Rolls
Ingredients
- 12 oz thin spaghetti, broken in half
- 1½ lb boneless, skinless chicken breasts, cut into strips
- 2 Tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp ground ginger
- ½ cup soy sauce
- ½ cup beef broth
- 3 Tbsp rice vinegar
- 2 Tbsp sesame oil
- 2 Tbsp honey
- 1 (16-oz) pkg frozen stir-fry blend with sugar snap peas
Instructions
- Cook spaghetti according to package directions; drain and keep warm, reserving 1 cup pasta water.
- Meanwhile, season chicken lightly with salt and pepper. Cook chicken in hot oil in a large nonstick skillet over medium-high heat until lightly browned. Remove from skillet, and set aside.
- Add garlic, ginger, soy sauce, broth, vinegar, sesame oil, and honey to skillet. Stir in vegetables; cook 3 to 4 minutes or until vegetables are crisp-tender. Stir in chicken and pasta, and enough pasta water to thin sauce, if desired.
Side Dish Ingredients
- 1 (22.5-oz) pkg frozen vegetable spring rolls
Side Dish Instructions
- Bake spring rolls according to package directions.
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
