A recent realization changed my eating habits completely. You don’t have to eat bran flakes and baked fish every single day to achieve your health goals. The trick is to portion control and to make food that you enjoy eating. This way, eating your meals doesn’t feel like a chore. I used to associate eating healthy with “a boring routine,” or something that was an everyday hindrance (I was losing out on all the delicious food out there). If I had a bad or stressful day, I’d abandon my routine and reward myself with food that wasn’t on my list of every day foods.
I developed this recipe so that I could keep on track and satisfy a craving at the same time. Yesterday, as I felt pangs of hunger around lunch time, I knew I was craving Chinese food. Instead of calling up Star Wok from down the street, I decided to make my own. This way, I could control what went into the sauce.
I went heavy on the chicken and vegetables and skimped on the noodles (the least healthy part). My craving was satiated, and I felt great about what I ate.
- ¼ package egg noodles (100 grams)
- 3 tablespoons low sodium soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon ketchup
- 1 teaspoon red chili flakes
- 1 teaspoon onion powder
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon pepper
- 1 large chicken breast, sliced
- ¼ cup cornstarch
- 1 tablespoon vegetable oil, if needed
- ¼ cup water
- 1 red bell pepper, sliced thinly
- 1 cup sliced mushrooms
- 2 chopped celery stalks
- ¼ cup of chopped shallots
- ½ teaspoon salt
- In a pot, cook the egg noodles until tender. Drain and set aside.
- In a small bowl, mix the soy sauce, teriyaki sauce, ketchup, chili flakes and onion powder well. Set aside.
- In a large wok, heat the sesame oil and add in minced garlic and pepper.
- Chop the washed an cleaned chicken breast into small, thin pieces. Coat with cornstarch. Drop each chicken piece into the wok with heated oil and garlic for 5 - 8 minutes until chicken pieces start to turn white. If chicken starts to burn, add in 1 tablespoon of vegetable oil to the wok.
- Add in chopped red pepper, celery, mushrooms and shallots. Add in ¼ cup water and cook the chicken and vegetables until chicken has browned. Add in the teriyaki sauce mixture and toss vegetables and chicken until everything is coated. Simmer for 2 minutes, and then add in egg noodles. Mix well to coat noodles with sauce as well.