Cabbage and Creamy Sesame Rice Noodle Stir Fry *

 4 oz rice noodles

2 Tbsp EVOO

1 boneless, skinless chicken breast, cut into 1/2 inch cubes

1/2 tsp salt

1/4 tsp black pepper

1/2 cup halved and thinly sliced red onion

1 cup thinly sliced shiitake mushrooms

3 scallions, cut into 2 inch pieces

1 cup roughly chopped fresh green cabbage (or kimchi if you like that flavor!)

2 Tbsp creamy sesame dressing

2 Tbsp coconut aminos

1 egg

Toasted sesame seeds

2 lime wedges

Bring saucepan of water to boil.  Add rice noodles and cook according to package directions.  Meanwhile, heat the oil in a large skillet over medium heat.  Add chicken, salt and pepper.  Cook, tossing occasionally, until chicken is almost cooked through, about 4 minutes.  Add onions, mushrooms, scallions, and cabbage (if you are using kimchi, add it later with sesame dressing).  Cook, tossing, until just tender, about 3 minutes.  Add creamy sesame dressing and coconut aminos and stir until just combined. Using tongs, drain and transfer noodles and add them to the skillet, toss until just combined.  Push the noodle stir fry to one half of the skillet and crack the egg onto the empty half.  Cook the egg, stirring, until softly scrambled, 1-2 minutes.  Stir the scrambled eggs into the stir fry.  Garnish with toasted sesame seeds and serve with lime wedge.  

Serves 2