5-quart saucepot, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Top Stove, Wok
Ingredients
2 1/2poundextra lean ground chicken
16ouncespaghetti dry, cooked al-dente or Chinese style noodles
5tablespoonsesame oilmore or less to taste
2eachyellow oniondiced
10stalkcelerysliced diagonally
1eachmedium cabbagethinly sliced
3eachcarrotjulienne
8clovegarlicminced
3tablespoonfresh gingerpeeled and grated
4tablespooncoconut oil
2/3cupcoconut aminosmore or less to taste
Instructions
Heat the sesame oil over medium heat in a large skillet or wok. Add onion, celery, cabbage, carrot, garlic and ginger, stirring to combine. Cover and cook for about 10 minutes, stirring occasionally.
Bring a large pot of water to a boil and add the noodles. Cook until al-dente, drain and rinse with cool water. Toss with sesame oil. Set aside.
In a separate pan, melt the coconut oil and brown the ground chicken.
Add the noodles and the chicken to the pan with the sauted veggies. Pour the coconut aminos over everything and mix well. Divide between bowls and serve.
Reheating Instructions
Heat noodles in a non-stick pan over medium-high heat until hot.