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Chicken Noodle Stir-Fry Ingredients:

7 ounces rice noodles

3 tablespoons peanut oil (or olive oil), divided

2 boneless skinless chicken breasts, thinly sliced

Salt and pepper

2 cups broccoli florets, chopped into bite-sized pieces

⅔ cup shredded carrots

1 red bell pepper, thinly sliced

8 ounces baby bella mushrooms, thinly sliced

1 cup chopped collard greens, stems removed

1 batch stir-fry sauce (see below)

Toppings: sliced green onions, toasted sesame seeds

Stir-Fry Sauce Ingredients:

¼ cup low-sodium soy sauce

2 tablespoons rice wine vinegar

2 tablespoons oyster sauce

2 teaspoons toasted sesame oil

½ teaspoon ground ginger

Optional: 1–3 teaspoons chili garlic sauce, to taste

Cook Noodles: Boil rice noodles according to package instructions. Drain, rinse lightly, and set aside.
Cook Chicken: Heat 1 tablespoon oil in a large pan over medium-high heat. Add chicken, season with salt and pepper, and sauté 3–5 minutes until just cooked. Remove with a slotted spoon.
Stir-Fry Vegetables: Add remaining oil to the pan and raise heat to high. Toss in broccoli, carrots, bell pepper, and mushrooms. Stir-fry 5 minutes, stirring frequently.
Add Greens and Sauce: Add collard greens, cooked chicken, noodles, and sauce. Toss everything together, cooking 2 minutes until the greens soften and the sauce coats evenly.
Serve Immediately: Remove from heat. Garnish with sesame seeds and green onions for freshness.