Asian-Inspired Chicken Noodle Bowl with Snap Peas

Bring a pot of water to boil for the rice noodles.

Slice the chicken breast into thin strips and season with salt and pepper.

Wash and trim the ends of the snap peas.

Peel the carrot and cut into thin matchsticks.

Thinly slice the green onions, separating white and green parts.

Mince 2 cloves of garlic and grate 1 inch of ginger.

In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 2 tsp sesame oil to make the sauce.

Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat.

Add the chicken strips and cook for 5-6 minutes until golden brown and cooked through. Remove to a plate.

In the same pan, add the white parts of green onions, minced garlic, and grated ginger. Sauté for 30 seconds until fragrant.

Add the snap peas and carrot matchsticks to the pan and stir-fry for 3-4 minutes until crisp-tender.

Meanwhile, cook the rice noodles according to package directions, usually 3-4 minutes. Drain and rinse with cold water.

Return the chicken to the pan with the vegetables, add the sauce, and toss to coat everything evenly. Cook for 1-2 minutes until heated through.

Add the cooked noodles to the pan and toss gently to combine with the chicken, vegetables, and sauce for about 1 minute.

Divide the noodle bowl between two plates, garnish with the green parts of green onions and 1 tbsp sesame seeds.

Serve immediately while hot.