Ingredients
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12 oz Asian-style egg or lo mein noodles
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3 heads baby bok choy
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1 lb boneless, skinless chicken thighs
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1 tbsp sambal oelek
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2 tbsp sesame oil
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1 bunch green onions
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1/2 (7 oz) pkg bean sprouts
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2 tsp reduced-sodium soy sauce
Steps
1
Cook the noodles according to package directions. Thinly slice the bok choy and add to the pot 1 min. before noodles are finished cooking.
2
Meanwhile, chop the chicken into bite-size pieces and add to a medium bowl, along with the sambal and sesame oil. Toss until well coated.
3
In a 12-inch nonstick skillet, cook the chicken on medium-high 8 min., until chicken is cooked through, stirring often. Thinly slice the green onions and add to the skillet with chicken, along with the bean sprouts and soy sauce. Remove from heat.
4
Drain the noodles and bok choy. Divide among 4 bowls. Top with chicken mixture.
