1 package stirfry rice noodles (14-16 oz.)
boiling water to cover, reserving 1 c. for sauce
4-5 T. avocado oil
1 lb. boneless skinless chicken breasts, diced into bite-size pieces
1 t. ginger powder
1 clove garlic
1 t. sea salt
1 T. maple sugar
2/3 c. coconut cream
2/3 c. sunflower seed butter
1 large head bok choy, chopped
1 sweet onion, diced medium
1 head fennel, diced small
2 small or one medium zucchini, cored, and diced
2 leeks, washed and white parts sliced into rounds
Prepare noodles by placing them in a large glass bowl. Heat a pot of water, and once boiling, pour it over the noodles to cover them completely. Let sit for five minutes, stirring a few times so they don’t stick together. Drain, reserving 1 c. hot water for the sauce, and set aside. Optional – toss with 1 T. avocado oil.
Prepare the sauce by placing the ginger, garlic, salt, sugar, coconut cream, and seed butter in a medium bowl. Add enough of the hot water to make 2 cups, and stir slowly to combine. Set aside.
Heat 2 T. avocado oil in a large saute pan or wok over high heat. Add the diced chicken and stir-fry for several minutes, stirring constantly, until no longer pink. Remove the meat and juices to a clean medium bowl.
Heat remaining 2 T. avocado oil in the same pan. Add the diced vegetables, stir-frying over high heat for three to five minutes until they begin to become tender. Add the sauce and meat to the pan, and continue stir-frying over high heat for another five minutes, making sure all ingredients are heated through.
To serve, use tongs or clean hands to place about 1/2 c. noodles on a plate, topping with chicken/vegetable mixture.
To freeze for later, place about 1/2 c. noodles in individual pint mason jars or other non-reactive 10-12 oz. freezer containers. Top each portion with about 3/4 c. chicken/vegetable mixture. Cover and freeze. To reheat microwave from frozen for about 3 minutes.