You will need:
- Soba noodles
- Chicken breast
- Onions, chopped
- 3-5 different kinds of veggies, chopped
- Extra virgin olive oil
- Your choice of seasoning for the chicken
- Soy sauce, or Bragg’s Liquid Aminos
- Pepper and lemon wedges
You will need to:
- Begin by cooking soba noodles according to packaging.
- While the noodles are cooking, cut chicken breast into strips, ensuring you skin and remove as much fat from the chicken as you can.
- Set the chicken into two parts as we will be using it twice. Using the seasonings of your choice, season the chicken breast as you like. I have Cajun seasoning right here.
- As soon as you’ve cut the chicken, move on to preparing and chopping the veggies. Set aside.
- Heat up a wok on medium-high and pour in 1 tbsp of extra virgin olive oil. Cook the onions for about 1-min and then add in the chicken. Cover the wok to let it cook.
- Turn the chicken over after 3 mins and cover again to let it cook.
- Add in half of the veggies you’ve prepared. Always remember we are using the other half for the second round.
- Let the chicken and veggies cook for a further 2 min. Once it’s ready, add in the cooked soba noodles. Add in 2-3 sprays of liquid aminos and ground pepper. Stir fry the loot.
- Once it’s ready, it’s now time to separate it into 3 different containers. Evenly distribute the chicken, veggies and noodles. Set aside.
- Give the wok a quick wash and heat oil on medium high again. It’s time to prep our chicken and veggies, without the noodles.
- Repeating what you did in round one, add in the chicken and let it cook, turning it halfway through.
- Add in the veggies and stir fry for about two mins.
- Finally add in the liquid aminos and pepper.
- Once it’s ready, separate it into 3 different containers.
- You have yourself six meals ready to go. Once it’s cooled down completely, cover the containers, label them, and store it in the fridge. Make sure you reheat it before consuming.
