Ingredients
Equipment
Method
Cooking Steps
- Heat the avocado oil in a large pot over medium heat.
- Sauté the chicken pieces until browned and cooked through, about 5-7 minutes.
- Stir in the garlic, ginger, miso, and salt; cook for 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the whole-wheat egg noodles and cook according to package instructions.
- Stir in the mixed frozen vegetables and allow them to heat through.
- Serve hot, garnished with scallions and crushed red pepper.
Nutrition
Notes
Optional: Add a squeeze of lemon juice for extra brightness. Store leftovers in an airtight container for up to 3 days.
