Qetoe Noodles Stir-Fry with Chicken and Broccoli
Ingredients (Serves 2)
- 200g Qetoe Low Carb Noodles (drained and rinsed if needed)
- 200g chicken breast or thigh, thinly sliced
- 1 cup broccoli florets
- 1/2 red bell pepper, sliced (optional for extra flavor)
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon oyster sauce (optional for added depth)
- 1 tablespoon sesame oil
- 1 tablespoon olive oil or vegetable oil
- 2 garlic cloves, minced
- 1/2 teaspoon grated ginger
- 1 tablespoon sesame seeds (optional, for garnish)
- Fresh green onions, sliced (for garnish)
Instructions
-
Prepare the Qetoe Noodles:
If required, drain and rinse the Qetoe noodles under cold water. Set them aside to dry. -
Cook the Chicken:
Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken, season lightly with salt and pepper, and cook until golden brown and fully cooked (about 5-6 minutes). Remove and set aside. -
Stir-Fry the Veggies:
In the same skillet, add a bit more oil if needed, then stir-fry the broccoli florets and bell pepper slices for 3-4 minutes until tender-crisp. Add the minced garlic and grated ginger, and cook for an additional minute. -
Combine Noodles and Sauces:
Reduce the heat to medium. Add the Qetoe noodles to the skillet, followed by the soy sauce, sesame oil, and oyster sauce (if using). Toss everything together until the noodles are well-coated. -
Add Chicken and Finish:
Return the cooked chicken to the skillet and toss to combine. Cook for 1-2 minutes to heat everything through and let the flavors meld. -
Serve:
Transfer the stir-fry to serving plates or a bowl. Garnish with sesame seeds and sliced green onions for a fresh, vibrant finish. Serve immediately and enjoy!
Tips:
- For extra flavor, add a splash of rice vinegar or a pinch of chili flakes to the sauce.
- Swap chicken for shrimp, beef, or tofu for a different protein option.
- Customize with your favorite low-carb veggies like zucchini, snap peas, or mushrooms.
