KOREAN GLASS NOODLES STIR FRY

Macros per serving:

25p 30c 1f

112 grams dry noodles (makes 4 25g c servings)

Chicken breast diced or protein substitute
150g cabbage
120g celery
120g onion
200g peppers
2 cloves garlics
6 shiitake mushrooms
1 medium carrot sliced into thin strips
1/2 pound baby spinach roughly chopped
3 stalks scallions finely chopped on the bias
1 tsp sesame seeds
Japchae sauce
3 tablespoons soy sauce
1 tablespoon dark soy sauce
2 teaspoons sugar substitute(stevia)

INSTRUCTIONS
Bring a pot of water to boil and add noodles. Follow instructions on package for cooking time (usually about 5 minutes). Drain and rinse under cold water. Drain well and transfer to a bowl. (If noodles are extremely long, cut in half or thirds with scissors). Set aside.
Cooked chicken and dice equivalent to 4 servings of your protein source. 3-6 oz

Put all the ingredients for the sauce in a bowl and stir until the sugar has dissolved. Set aside.
In a large pan or wok over high heat, add cooking spray, garlic and onions and cook for 2 minutes, until onions are translucent.
Add mushrooms, bell peppers, carrots and cook for 3-4 minutes until vegetables are tender but still yielding a soft crunch.
Add noodles and spinach and toss well. Add sauce and cook for 1 minute. Turn the heat off and transfer to a plate or bowl. Top with scallions and sesame seeds.