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Peruvian Chicken and Noodles

Peruvian Chicken and Noodles


8 oz of shirtaki spaghetti (protein-packed, virtually carb-free noodles)

Kosher salt and pepper

3 T hoisin sauce

2 T soy sauce

2 T balsamic vinegar

3 T of neutral oil (avocado, grapeseed, sunflower)

1 lb of boneless, skinless chicken (or tempeh)

1 medium red onion

3 medium garlic cloves

3 mini bell peppers (red, yellow, orange)

1 zucchini halved and chopped in 1/2 in pieces

1 jalepeño

2 T of lime juice, plus some to serve

1/4 c fresh cilantro


  1. Cut thawed chicken into 3/4 in. strips

  2. Halve and slice red onion into 1/2 in. wedges

  3. Thinly slice garlic

  4. Thinly slice bell pepper, zucchini and jalapeño

  5. Wash noodles in strainer and set to side.

  6. In a small bowl, stir together hoisin sauce, soy sauce, vinegar

  7. In a 12 inch skillet over medium-high, heat oil until barely smoking. Add the chicken, onion and garlic, distributing evenly around the pan. Spring with salt and pepper

  8. Cook chicken without stirring until browned on the bottom and releases easily from the pan. (4 minutes)

  9. Add the sauce stirring and scraping up any browned bits.

  10. Add the peppers and cook until soft (2 mins.)

  11. Add the pasta and half cup of water, tossing constantly. (2-3 mins)

  12. Off the heat, add the lime juice.

  13. Sprinkle with cilantro and serve with lime wedges

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