Ginger chicken w/sesame “noodles”

This hungry-girl portion is approx 10 net carbs and a bonkers amount of protein, approx 95g?

Ingredients

For the chicken:

• Chicken thighs boneless/skinless

• 海天 百焖易 盐焖粉 (approx 1 tbsp=1 carb) can get it at H-Mart/Asian grocer)

• Avocado oil

• gochugaru pepper flakes to taste

• Dash of mirin (for me the sugar is negligible, but if you’re more of a purist, leave it out)

For the noodles:

• ½ package Explore Cuisine Edamame Spaghetti (36 g protein / 11 g net carbs)

• 1 shot glass of soy sauce (I like Sempio)

• 1 tsp toasted sesame oil or more to taste

• Dash of rice vinegar

• Pinch of MSG granules

• 1 clove garlic, minced

• ½ yellow bell pepper, sliced 

• 2 green onions, sliced long 

• Sesame seeds (for garnish)

• Olive oil (used earlier to coat noodles before chilling)

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Instructions

1.  Cook noodles

Boil edamame spaghetti per package directions. Drain, toss with a little olive oil so they don’t stick, and chill overnight.

2.  Cook chicken

Coat chicken thighs with avocado oil and sprinkle 海天 百焖易 盐焖粉 generously on both sides. Add salt, hot pepper, and a dash of mirin if using.

Air-fry at 400 °F (200 °C) for 13 minutes, flipping halfway through.

3.  Make noodles

Heat a pan over medium. Add a bit of oil, then sauté garlic, yellow pepper, and green onion until fragrant (about 30 seconds).

Add the cold noodles and toss to warm them.

Pour in soy sauce, sesame oil, rice vinegar, and a pinch of MSG. Toss until evenly coated.

Top with sesame seeds and extra green onion.

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