Sometimes you just want a big ole serving of yummy noodles.
Fortunately, doing so doesn’t always have to mean throwing off your lifestyle.
I was so excited when I found these Sweet Potato Glass Noodles and knew I needed to put them to immediate use!
Adding in diced, previously cooked chicken kicked up the nutritional value of this dish and provided my family with a fabulously balanced, filling meal that we all enjoyed!
So if you’re like me and have been missing your stir-fry… you’ll love this quick and easy dinner!
Glass Noodles and Shredded Cabbage Stir-Fry. Gluten Free, Grain Free, Paleo
June 19, 2019
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients
- 1 small bunch sweet potato glass noodles
- half a head of cabbage, shredded
- 1/2 lb cooked chicken, diced
- 1 green onion, sliced thin
- 4 cloves garlic, minced
- About a thumb tips worth of ginger, minced
- 2 tbs coconut aminos
- 1/2 tsp red chili pepper flakes
- salt and pepper to taste
Instructions
- In large bowl, soak the glass noodles with warm water until they turn light or are soft. Drain and set aside.
- Shred the cabbage by removing the hard center and slicing thin.
- Over medium-high heat, prepare wok by bringing to temperature first, then adding oil. Add in garlic, ginger, green onion, and pepper flakes, frying until garlic is lightly caramelized.
- Add in cooked, diced chicken and stir until warm.
- Place shredded cabbage in and fry for approximately one minute or until soft.
- Add in glass noodles along with coconut aminos, salt and pepper to taste. Fry for one more minute then serve immediately.
- Serves 2
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