GRILLED CHICKEN BREAST WITH GREEN VEGETABLE NOODLES AND OYSTER MUSHROOMS

PORTIONS: 2

INGREDIENTS
2 (6 oz. each) boneless chicken breasts
½ tsp. salt or to taste
½ tsp. onion powder
1 tsp. garlic powder
1 tbsp. soy sauce
½ tbsp. vegetable oil

METHOD
In a bowl mix salt, onion powder, garlic powder, soy sauce and vegetable oil.
At room temperature marinate the chicken cutlets with the seasoning mix for about 1 hour.
Heat a top stove griddle well, and cook the chicken browning both sides.

GREEN VEGETABLE NOODLES AND OYSTER MUSHROOMS
½ lb. green vegetables noodles
½ tbsp. vegetable oil
½ tbsp. sesame oil
½ tsp. minced ginger
2 minced garlic cloves
1 cup sliced oyster mushrooms
1 cup Napa cabbage chunks
1 carrot cut in Julianne
½ yellow pepper cut in Julianne
1 tbsp. hoisin sauce
1 tbsp. soy sauce

METHOD

Cook the green vegetables noodles in boiling water until al dente o according to package 

INSTRUCTIONS

Heat up a wok or frying pan with the vegetable oil and sesame oil.
Stir fry ginger and garlic.
Add and stir fry the vegetables.
Stir in hoisin sauce and soy sauce.
Mix in the cooked noodles.