Healthy Hand-Cut Noodles with Basil Chicken

A nutritious twist on traditional hand-cut noodles featuring protein-rich whole wheat noodles paired with aromatic basil chicken.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Mix whole wheat flour, chickpea flour, and salt in a large bowl. Gradually add water while mixing with hands until a shaggy dough forms. Knead until smooth and no longer sticky, about 3 minutes. Add water or flour as needed. Cover and rest for 20 minutes.

Step 2

Whisk soy sauce, coconut sugar, and sesame oil until dissolved. Set aside.

Step 3

Toss chicken pieces with 2 tsp cornstarch and salt until coated; season with pepper.

Step 4

Heat large skillet over medium heat with avocado oil. Add cracked chiles, garlic, and ginger. Cook until fragrant, 1 minute.

Step 5

Increase heat to medium-high, add chicken in single layer. Cook undisturbed 3 minutes until golden. Flip and cook 1 minute more.

Step 6

Add wine, bring to simmer. Cook 2 minutes, scraping up browned bits. Add sauce, cook until slightly thickened, 2 minutes.

Step 7

Mix remaining cornstarch with 60ml water, add to skillet. Cook until sauce coats chicken, 2 minutes. Stir in basil, spinach, and edamame until wilted.

Step 8

Bring medium pot of water to simmer. Oil kitchen shears, snip dough into 1.5cm pieces directly into water. Boil until noodles float, about 3 minutes. Drain, reserving 125ml cooking liquid.

Step 9

If sauce is too thick, thin with reserved noodle water. Combine noodles with chicken mixture and serve immediately.