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Chicken and Mushroom Sauced-Noodle Recipe

If you are looking for a saucy meal prep idea, or simply a sauce-forward dinner idea, you have arrived at the right place. Here is an excitingly simple meal prep recipe to make for any weekday dinner utilizing Trifecta A La Carte ingredients combined with Asian noodles. The secret? Pick you favorite thicker noodles!

What is a Sauced-Noodle?

This recipe can be broken down into four main components: Noodles, Protein, Vegetables, and Sauce 

The noodles can be ramen, la mian, or lo mein. Utilize a thicker noodle and cook the noodles al dente, aka to the tooth, for a texturally pleasing and fantastic dish. 

The chicken and mushrooms are both from Trifecta A La Carte, which cuts down on the cooking time substantially. 

The sauce is store-bought and is enhanced slightly with some fresh aromatics. Be sure to purchase a low-sodium sauce or feel free to substitute out your favorite. 

Though this recipe does not call for extra vegetables aside from the mushrooms and the spinach, feel free to add other Asian vegetables like bok choy, broccoli or broccolini, or any leafy green like kale. 

Chilaquiles Chicken Recipe ingredients prepared and separated on Trifecta trays and individual stainless steel trays and various bowls

How To Make Sauced Noodles with Chicken and Mushrooms

Prep Time: 10 minutes 
Cook Time: 15-20 minutes 
Servings: 4 each
Ingredients

  • 16 ounces Trifecta chicken, diced into bite sized squares
  • 8 oz cooked Lo mein, ramen, or lamian noodles
  • 1 tablespoon avocado oil
  • 1 tablespoon garlic, minced, fresh
  • 2 cups Trifecta mushrooms
  • 2 cups Spinach, raw
  • ¾ cup Thai Peanut sauce
  • ¼ cup Sriracha (optional)
  • ¼ cup Hoisin sauce (optional)
  • Cilantro or Thai basil for garnish, optional
  • Kosher salt, to taste

Kitchen Tools

  • 2 saucepans
  • 1 large saute pan
  • Knife
  • Cutting board
  • Spatula or wooden spoon
  • Weight scale
  • Measuring cups and tablespoons
  • Stainless steel bowl

Step 1: Cook Noodles According to Package Directions. Maintain Hot

Lomein noodles being cooked to package instructions on a deep sauce pan

Cook the noodles of your choice according to the packaging instructions.

Drain, rinse under cold water, and return to the same pan. Keep warm on the side off heat.

I highly encourage you to cook your noodles al dente -- this will help offset any potential further cooking of the noodles when reheating them.

Step 2: Meanwhile, Make the Sauce and Reduce

Thai-peanut sauce being made and reduced on a small sauce pan with a spatula inside the pot

To prepare the sauce add the hoisin and Sriracha to a small saucepan along with your choice of sauce and simmer for 5 minutes. 

I suggest you start this process as you are dropping your noodles to cook, to save time and multitask, this will also produce a voluptuous and think sauce to coat the noodles, chicken, and vegetables. 

Feel free to skip this step if you want to stick with a store-bought sauce. 

Step 3: Saute Garlic, Chicken, Mushrooms, and Spinach

chicken mushrooms and spinach being cooked in a large stainless steel pan

In a large saute pan, add the oil and bring the heat up to medium-high.

Once the oil is shimmering, cook the garlic for a quick 1 minute.

Immediately add the chicken, and cook for 2 minutes, stirring often. Add a pinch of lime juice to deglaze the pan if the bottom is getting too brown. 

Add the mushroom, saute and then add the spinach. Stir often to help cook the spinach and continue to reheat all other items.

Lastly, I also suggest adding a splash of the sauce to the pan to coat all of the items and flavor them further.

Taste for seasoning and if needed, add a pinch of salt.

Step 4: Sauce Noodles with Thai Sauce

lomein noodles being sauced on a saute pan

Combine the now reduced sauce with the noodles and bring to a light simmer to reheat the noodles while drenching them in the sauce.

Add a pinch of water to the sauce if it has reduced too much.

The sauce should beautifully coat the noodles - if the sauce is too watery, reduce the sauce a bit further with the noodles in it.

Avoid reducing the sauce excessively or cooking the noodles in the sauce for too long as this will overcook them and/or make the sauce extra salty. Taste for seasoning and adjust as needed.

Step 4: Combine, Mix and Serve

All chicken and mushroom sauced-noodle ingredients being mixed on a stainless steel bowl

On a bowl, combine 3 ounces of the sauced noodles, along with 5 ounces of the chicken-vegetable mix. Mix to incorporate.

Be careful not to burn yourself while mixing these two. Transfer to a plate and serve. Add any extra vegetables as desired for color and extra fiber (I added cherry tomatoes).

Served chicken and mushroon sauced-noodle recipe on a white porcelain plate and on a rectangular glass meal prep container

Storing Your Noodles

Make sure you cool down your meal prep completely before storing in the fridge. If the food is stored hot/warm in a covered container, the food will both go bad and may potentially create the perfect scenario for bacteria to grow, increasing the risk of a food-borne illness.

Follow this recommendation and best practice to avoid such situation.

Store for up to 5 days in the fridge.

Meal Prepping Sauced Noodles with Chicken and Mushrooms

I recognize that noodles can be quite high in carbohydrates.

At Trifecta we are focused on providing macro-balanced meals, here are a few tips on how to best control the serving sizes of the noodles, to keep the plate well balanced. The goal is to get ~40g of carbohydrates from the noodles alone.

Each noodle/product varies slightly in nutritional value, but the 40 grams of carbohydrates are an average from the products I was able to scout. 

  • Weigh 2 oz of the cooked noodles
  • Reduce the sauce separately
  • In a bowl combine the 2 oz with 2 tablespoons of the reduced sauce and coat evenly. 
  • Combine this with 4 ounces of the diced chicken breast, and ⅓ cup of the mushrooms and a handful of the wilted spinach. 
  • Plate into individual containers and add an extra tablespoon of sauce on top.

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Chicken and Mushroom Sauced-Noodle Recipe

COOK TIME:

15 min

PREP TIME:

10 min

YIELD:

4

DESCRIPTION

This simple and delicious chicken and mushrooms sauced-noodle recipe was developed to make the most out of your Trifecta A La Carte ingredients! Have fun with it and make sure you choose a sauce that goes well with noodles.

INGREDIENTS

  • 16 ounces Trifecta chicken, diced into bite-sized squares
  • 8 oz cooked Lo mein, ramen, or lamian noodles
  • 1 tablespoon avocado oil
  • 1 tablespoon garlic, minced, fresh
  • 2 cups Trifecta mushrooms
  • ¾ cup Thai Peanut sauce, store-bought
  • ¼ cup Sriracha (optional)
  • ¼ cup Hoisin sauce (optional)
  • Cilantro or Thai basil for garnish, optional

INSTRUCTIONS

  1. Cook the noodles of your choice according to the packaging instructions. Drain, rinse under cold water and return to the same pan. Keep warm on the side off the heat. I highly encourage you to cook your noodles al dente -- this will help offset any potential reheating you may do.

  2. If you so desire, add the hoisin and Sriracha to a small saucepan. Conversely, do not add these two optional ingredients, and simply add the Thai-peanut sauce of your choice to a pan and begin reducing it while all the other ingredients cook. I suggest you start this process as you are dropping your noodles to cook since you want a nicely reduced sauce to coat all your noodles evenly.

  3. In a large saute pan, add the oil and bring the heat up to medium-high. Once the oil is shimmering, cook the garlic for a quick 1 minute. Immediately add the chicken, and cook for 2 minutes, stirring often. Add a pinch of lime juice to deglaze the pan if the bottom is getting too brown. Add the mushroom, saute and then add the spinach. Stir often to help cook the spinach and continue to reheat all other items. Lastly, I also suggest adding a splash of the sauce to the pan to coat all of the items and flavor them further. Taste for seasoning and if needed, add a pinch of salt.

  4. Combine the now reduced sauce with the noodles and bring to a light simmer to reheat the noodles and sauce them. Add a pinch of water to the sauce if it has reduced too much. The sauce should beautifully coat the noodles - if the sauce is too watery, reduce the sauce a bit further with the noodles in it. Avoid reducing the sauce excessively or cooking the noodles in the sauce for too long as this will overcook them.

  5. In a bowl, combine 3 ounces of the sauced noodles, along with 5 ounces of the chicken-vegetable mix. Mix to incorporate. Be careful not to burn yourself. Transfer to a plate and serve. Add any extra vegetables as desired for color and extra fiber (I added cherry tomatoes).

NOTES

  • Add a small amount of sauce to the chicken and vegetable mix to enhance the flavor.
  • Remember that you can season your food with extra added salt. Taste before serving, and if needed, add a pinch of it to enhance the flavor of your dish.

NUTRITION FACTS

Servings: 4 | Calories Per Serving: 510

  • Total Fat 20g
    26%
  • Cholesterol 115mg
    38%
  • Sodium 520mg
    23%
  • Total Carbohydrates 33g
    12%
  • Sugars 27g
  • Protein 46g
  • Vitamin A 98.47mcg
  • Vitamin C 8.00mcg