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Stir Fry Noodles with Chicken and Vegetables
  • 8 ounces rice noodles
  • 3 tbsp coconut oil or light flavored olive oil (divided)
  • ½ cup low-sodium soy sauce, plus 2 tablespoons (divided)
  • 1 tbsp chili paste
  • 2 tbsp light brown sugar
  • 1 tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 2 cups thinly sliced carrots, about 2 medium carrots
  • 4 cups broccoli florets, cut bite-size
  • 8 large mushrooms, sliced thin, about 2 cups
  • 4 cups green cabbage, very thinly sliced
  • 1 ½ lbs chicken thighs, cut into bite-size pieces
  • 2 tbsp cornstarch
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