Favoreats
Favoreats LLC
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INGREDIENTS
Sauce and Marinade
2 tbsp
oyster sauce oyster sauce (leave out & add more soy sauce (if allergic) or coconut aminos for paleo)
3 tbsp
LOW sodium soy sauce (gluten free tamari or coconut aminos for paleo)
1 tsp
honey (or sugar)
1 tbsp
corn starch (arrowroot starch for paleo)
2 tsp
sesame oil
1 tsp
rice wine or dry sherry (leave out if you don't have it in your pantry already)
1/8 tsp
ground white pepper or red pepper chili flakes
Salt and black pepper
1 tsp
red pepper chili flakes or Sriracha (optional)
1 tbsp
water or more, as needed to thin out sauce
For the noodles
6 oz
refrigerated / fresh chow mein or egg noodles (see photos in post) (OR can also use cooked dry chow mein, yakisoba or ramen noodles (can also use very thin cooked pasta if needed)
1
boneless skinless chicken breast or thighs (about 1/3 lb.), cut into 1” chunks
2 tbsp
cooking oil
2
garlic cloves, minced
1/2 tsp
minced fresh ginger
1 cup
shredded Napa cabbage (mixed cabbage slaw, bok choy or snap peas would work as well)
1/3 cup
shredded or julienned carrots
2
green onions (cut into 2-inch length)
1/3 cup
mung bean sprouts, rinsed and drained (leave out if can't find)
Sesame seeds, for garnish
For meal prep
4
Lunch Containers