Zingy Chicken and Noodles

 This dish is so refreshing and packed with so many wonderful flavors! The cucumber gives it a very nice and tasty zing. So, so yummy! Enjoy!

Ingredients:

For marinade and sauce:

-4 green onions, cleaned and thinly sliced

-2 garlic cloves, minced

-1/3 cup soy sauce

-1/3 cup red wine vinegar

-2 Tbs packed brown sugar

-1 small lime, juiced

-1/2 tsp crushed red pepper flakes

For the dish:

-4 chicken breasts, skinless, boneless, cut into thin strips

-2 (3 oz each) packs ramen noodles, flavoring packages discarded

-1 Tbs vegetable oil

-1 large carrot, peeled and shredded

-1 cucumber, peeled, seeded and shredded

-sunflower seeds kernels, for topping

Directions:

In a bowl, mix all marinade ingredients. Once well mixed, pour half of it into a resealable plastic bag. Cover remaining sauce and place it in the fridge, until ready to cook.

Place chicken strips into bag with marinade. Make sure to coat chicken evenly. Refrigerate for at least 30 minutes or overnight, flipping the bag on the other side occasionally.

When you're ready to cook, boil the noodles according to package instructions. Drain.

While the noodles are cooking, heat oil in large skillet. When hot, remove chicken from marinade and cook in the hot oil. Discard the marinade.

When chicken is golden brown, remove skillet from stove.

Stir in the drained noodles, shredded carrot and cucumber. Stir in the reserved sauce. Mix very well.

Scoop some of that goodness into a bowl and top with sunflower seed kernels. Enjoy!