Chicken Teriyaki noodles

I love the wide eggs noodles, they're thick, filling and hold flavor really well. I especially like the No Yolk ones, because they spare you a lot of the fat. So, while printing off a coupon for a bag of No Yolk noodles (oh yeah, I'm a coupon mom and I'm not ashamed!), I got a bonus by receiving this recipe as well! It's a great recipe, simple and very delicious. It calls for broccoli slaw, which I thought was a great way to sneak in a lot more nutrients. A WORD OF CAUTION: this recipe calls for an entire teaspoon of red pepper flakes. That is a lot and will make your dish incredibly hot. If you like your food extra spicy, proceed, however, if you have kids, or like a mild dish, I would say either start with none, or just 1/4 tsp or so, and add a tiny bit at a time until you like it. When I make this dish again, I probably won't add red pepper flakes at all, the teriyaki flavor is perfect the way it is!

Chicken Teriyaki Noodles

Ingredients

2/3 package wide egg noodles
1 bag (18 oz) broccoli slaw
1 tablespoon canola oil
8 oz lean chicken or pork cut into small pieces
2 green onions, sliced
2 cloves garlic, minced
1 cup low sodium chicken broth
3 tablespoons teriyaki sauce
2 tablespoons cornstarch
1 tsp red pepper flakes

Directions

Cook noodles according to package directions, adding broccoli slaw at the 4 minute mark. Return to boil and cook for an additional 2 minutes. Drain and keep warm. Stir fry chicken or pork in oil in a large skillet until lightly browned, about 5 minutes. Push meat to one side. Add onion and garlic, cook for 1 minute. Mix 2 tablespoons chicken broth and the cornstarch in a small bowl until smooth. Add remaining broth, teriyaki sauce and red pepper flakes to skillet and cook, stirring constantly, until mixture thickens and boils. Serve immediately over noodles broccoli mixture, serves 4.