Healthy Pasta and Noodle Recipes made with Holista
Asian Stir-Fry Holista Low GI Noodles with Chicken and Vegetables
Makes 4 servings

Ingredients
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1/2 package (7 oz) Holista Low GI Spaghetti
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2 Tbsp Canola Oil
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1 lb boneless chicken cut into small cubes
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3 cloves garlic, chopped into small pieces
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4” fresh ginger, cut into small pieces
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1 can ( 8 oz) sliced water chestnuts, drained
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1 can ( 8 oz) bamboo shoots, drained
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1 can( 15 oz) baby corn, drained, cut into small pieces
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2 cups Broccoli Florets
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1 cup carrots, sliced thinly
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1 bunch scallions, sliced thin (green and white parts)
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2 Tbsp low sodium soy or Teriyaki sauce
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1 cup low sodium, or home-made chicken stock
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1 Tbsp cornstarch
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1 Tbsp Sesame Oil
Directions:
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Fill a large pot ¾ full with water, bring to a boil.
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Heat large skillet or wok, when hot, add canola oil. When oil is smoking, add chicken pieces. Heat for 1 minute, stirring continuously.
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Add garlic and ginger, saute for 30 seconds.
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Add remaining vegetables, cook for 2 minutes stirring often.
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Add soy or teriyaki sauce, heat for 30 seconds.
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In a separate bowl, add cornstarch to cold chicken stock until mixed combined.
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Add cornstarch liquid mixture to pan. Bring to a boil stirring often. Mixture will thicken slightly, reduce heat
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When pot water is boiling, add Holista Low GI spaghetti/noodles to water.
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Bring back to boil, boil 3 minutes stirring occasionally, drain, rinse. Return to pot.
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Stir in sesame oil.
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Portion noodles evenly into bowls or plates.
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Add chicken and vegetable mixture on top of noodles.
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Enjoy!
NUTRITIONAL INFORMATION
Calories 524
Fat, Total 14 g
Saturated Fat 2 g
Total Carbohydrate 59 g
Added Sugar 0 g Natural 8 g
Fiber 6 g
Protein 38 g
Cholesterol 76 mg
Trans Fatty Acid 0 g
Sodium 563 mg