This is an attempt to make a healthier version of teriyaki noodles. The standard noodles are replaced with a low glycemic index chickpea pasta. I use Banza chickpea pasta as a substitute for all types of pasta. It has more protein and more nutrients than other types of pasta. For the teriyaki sauce I substitute brown sugar with blackstrap molasses. Blackstrap molasses is a highly concentrated form of molasses that is loaded with vitamins and minerals and also contains fulvic acid. This is how I get fulvic acid without taking shilajit resin supplements, which are the most popular way of getting fulvic acid. Fulvic acid is also found on the surface of unpeeled root vegetables like carrots and potatoes.

This recipe has around 500 calories.

Teriyaki Noodle Stir-fry

Ingredients

• 4 oz boneless skinless chicken thigh
• 1/2 cup onion, cut into 3/4 inch cubes
• 1/2 cup broccoli
• 3/4 oz chickpea pasta
• 1 tbs avocado oil
• 1 tsp unsalted butter
• Sesame seeds, for garnish
• Chives or sliced scallions, for garnish

  Teriyaki Sauce

• 1 tbs soy sauce
• 1 tbs unsulfured blackstrap molasses
• 1/2 tbs sherry vinegar
• 3/4 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/4 tsp garlic powder
• 1/4 tsp powdered ginger

Procedure:

Cook the chickpea pasta according to instructions on box.

Mix all of the ingredients for the teriyaki sauce together. Heat an 8 inch skillet on medium-high heat. Add the oil before it reaches the smoke point of the oil. Add the chicken, cover, and cook for 5 minutes keeping it on medium-high heat. Add the teriyaki sauce, broccoli, and onions. Cover, and cook for 5 minutes. Remove lid and allow to cook until most of the water has boiled out. Push the contents of the pan to side, drop a little unsalted butter onto the pan, put the pasta on top, stir together, and allow the noodles to fry a bit. Remove from heat, place everything in a bowl, top with a poached egg and garnish with sesame seeds, and chives or sliced scallions.