Ginger-Scallion Chicken Noodle Bowl with Green Beans and Bell Pepper
Prep & Cook Time:10-15 min.
Cook Within:5 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
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You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook Noodles and Prepare Ingredients
Once water is boiling, add noodles and cook until tender, 4-5 minutes.
Drain noodles in a colander. Rinse under cold water and set aside.
While noodles cook, trim ends off green beans and halve.
Trim and mince white portions of green onions. Thinly slice green portions on an angle. Keep white and green portions separate.
Stem, seed, remove ribs, and cut red bell pepper into ¼" strips.
Pat chicken dry.
Cook the Chicken and Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken, red bell pepper, green beans, and a pinch of salt and pepper to hot pan. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
While chicken cooks, make sauce.
Make the Sauce
Combine teriyaki glaze, white portions of green onions, ginger, sesame oil, and 2 Tbsp. water in a mixing bowl until ginger is dissolved and ingredients combined. Set aside.
Add Noodles and Finish Dish
Gently stir noodles and sauce into pan until noodles are coated and ingredients are combined.
Remove from burner.
Plate dish as pictured on front of card, garnishing with green portions of green onions. Bon appétit!
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