Kimchi and Creamy Sesame Rice Noodle Stir Fry

Name: Kimchi and Creamy Sesame Rice Noodle Stir Fry
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 4 ounces rice noodles; 2 tablespoons avocado oil; 1 boneless, skinless chicken breast, cut into ½-inch cubes; ½ teaspoon kosher salt; ¼ teaspoon black pepper; ½ cup halved and thinly sliced red onion; 1 cup thinly sliced shiitake mushrooms; 3 scallions, cut into 2-inch pieces; 1 cup roughly chopped kimchi; 2 tablespoons SideDish Creamy Sesame; 2 tablespoons coconut aminos; 1 egg; Toasted sesame seeds, for serving; 2 lime wedges, for serving

Alex Snodgrass

Servings

Cook Time

20 minutes

Gluten-Free

Dairy-Free

Kimchi and Creamy Sesame Rice Noodle Stir Fry

Ingredients

4 ounces rice noodles
2 tablespoons avocado oil
1 boneless, skinless chicken breast, cut into ½-inch cubes
½ teaspoon kosher salt
¼ teaspoon black pepper
½ cup halved and thinly sliced red onion
1 cup thinly sliced shiitake mushrooms
3 scallions, cut into 2-inch pieces
1 cup roughly chopped kimchi
2 tablespoons SideDish Creamy Sesame
2 tablespoons coconut aminos
1 egg
Toasted sesame seeds, for serving
2 lime wedges, for serving

Method

Bring a medium saucepan of water to a boil. Add rice noodles and cook according to package directions.
Meanwhile, heat the oil in a large skillet or wok over medium heat. Add the chicken, salt and pepper and cook, tossing occasionally, until the chicken is almost cooked through, about 4 minutes.
Add the onions, mushrooms and scallions and continue to cook, tossing, until just tender, about 3 minutes.
Add the kimchi, SideDish Creamy Sesame, and coconut aminos and stir until well combined. Using tongs, drain and transfer the noodles and add them to the skillet, toss until just combined. Push the noodle stir fry to one half of the skillet and crack the egg onto the empty half. Cook the egg, stirring, until softly scrambled, 1 to 2 minutes. Stir the scrambled eggs into the stir fry.
Remove from the skillet and divide among 2 plates. Garnish with toasted sesame seeds and serve with a wedge of lime.