Noodle Stir-Fry Freezer Friendly

Ingredients

• 1 pound lo mein noodles
• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken thighs, thinly sliced
• 2 cups carrots, julienned
• 2 cups broccoli florets, chopped small
• 1 cup red bell pepper, thinly sliced
• 1 cup cabbage, shredded
• 4 green onions, sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1/2 cup stir-fry sauce
• 2 tablespoons sesame oil
• 1 tablespoon sesame seeds

Method

1. 1

   Bring a 6-quart pot of water to a boil and cook the lo mein noodles according to package directions until just tender, about 4 to 5 minutes.

   4:00 · Cook noodles
2. 2

   Drain the noodles, rinse briefly under cold water to stop the cooking, and set aside.

3. 3

   Heat the vegetable oil in a 9-inch skillet or wok over medium-high heat.

4. 4

   Add the sliced chicken thighs and cook, stirring occasionally, until browned and cooked through, about 6 minutes.

   6:00 · Cook chicken
5. 5

   Push the chicken to one side of the skillet and add the carrots, broccoli, bell pepper, and cabbage. Stir-fry until crisp-tender, about 4 minutes.

   4:00 · Stir-fry vegetables
6. 6

   Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.

   0:30 · Cook garlic and ginger
7. 7

   Add the cooked noodles, stir-fry sauce, and sesame oil to the skillet. Toss everything together with tongs until the noodles are evenly coated and heated through, about 3 minutes.

   3:00 · Toss and heat noodles
8. 8

   Stir in the green onions and sesame seeds, then remove from heat.

9. 9

   Let the stir-fry cool to room temperature before dividing into freezer-safe containers.

10. 10

    Seal containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a skillet or microwave before serving.