Ingredients:
1 tablespoon sweet-hot mustard
1/4 cup tamari ( dark soy sauce)
1/2 cup vegetable stock or 1/2 cup chicken stock
2 teaspoons sesame oil
2 boneless skinless chicken breasts, sliced very thinly
1/2 teaspoon red pepper flakes
16 ounces linguine
2 tablespoons vegetable oil
1 carrots, cut into matchsticks
2 small zucchini or 1 large zucchini, cut into large matchsticks
1 bell peppers, sliced thinly
1 large onions, sliced thinly into moons
1/2 cup snow peas
1 tablespoon fresh ginger, peeled and grated
Directions:
Start water boiling for pasta.
Combine mustard, tamari, chicken stock, and sesame oil and set aside.
Heat a large non stick skillet over medium to medium high heat.
Add 2 tablespoons veggie oil.
Add crushed red pepper flakes to the oil, then the sliced chicken.
Season with salt and pepper.
Cook chicken 2 minutes then turn.
Add pasta to water when it starts to boil.
Add veggies and ginger to chicken mixture and stir-fry until all are tender (approx 10 mins).
When pasta is al dente drain and add to chicken-veggie mixture.
Pour sauce over top of noodles and stir.
Let cook for 1-2 mins or until sauce is absorbed.
(I often make this with just 8 oz of noodles to”lighten” it up a bit- Still fabulous!).
Servings: 4
Time preparation: 15 min.
Time total: 30 min.