Chicken and Broccoli “Ramen” Stir-Fry

Recipe by Michal Frischman

Asian food is very popular in my household, and although Pesach is one of my favorite Yamim Tovim, the one thing I really miss over Yom Tov is soy sauce. Coconut aminos isn’t soy sauce and will never be soy sauce, but it does add a nice, dark umami richness that makes me miss my all-year-round teriyaki sauce just a little bit less.

serves 8

• 2 lb (910 g) chicken cutlets, cut into strips
• ¼ cup potato starch
• 1 tsp salt
• ¼ cup avocado oil, divided
• 2 cups frozen mini broccoli florets, defrosted and drained (or blanched)
• 1 cup Beleaves Frozen Carrots, defrosted and drained (or blanched)
• 4 cloves garlic, crushed
• 5 scallions, sliced, whites and greens separated

Egg Noodles

• 2 Tbsp water
• 1 Tbsp potato starch
• 3 eggs
• ¼ tsp salt

Sauce

• 12 oz (340 g) coconut aminos
• 1 shallot, diced
• 4 cloves garlic, crushed
• 1 inch (2½ cm) ginger, sliced
• 1 Tbsp mushroom or onion soup mix
• 1 Tbsp salt
• ½ tsp black pepper

To make the egg noodles, combine water and potato starch, then mix in the eggs and salt. Heat a medium skillet and lightly spray or wipe with oil. Add a small ladleful of batter, swirling to cover the bottom of the pan. Cook until set, then flip and cook another 1–2 minutes on the other side.

Once all the crepes are done, roll them up and slice into thin noodles.

To make the sauce, combine ingredients in a small saucepan and simmer for 20 minutes or until reduced and fragrant. Strain before using.

Mix the potato starch and salt and toss chicken in the mixture. Heat 2 Tbsp oil in a large skillet. Add chicken in batches and cook until lightly browned on all sides, about 10 minutes per batch. Remove from skillet.

Heat remaining oil. Add broccoli, carrots, garlic, and scallion whites. Cook for 7–10 minutes, until beginning to brown.

Add the chicken back in. Pour in the sauce and stir well. Cook for another 5 minutes.

Gently add the egg noodles and serve. Top with scallion greens.