Since Sep 2015


"Asian Fusion" - Noodles with Chicken & Japanese Veg


  • Whole wheat spaghettini (OR see substitution at the end of the recipe*) 
  • Frozen (or fresh) mixed Japanese vegetables (let veggies thaw a little bit at room     temperature)  
  • Chicken breast - lean (1/2 breast per person) 
  • Soy-sauce (low sodium)
  • Honey
  • Extra Virgin Olive Oil
  • Oregano
  • Salt
  • Pepper 
  • Avocado 
  • Fresh limes  


  1. For the pasta: In a deep pot, bring water to a boil and add salt (water should be as salty as the sea! Around 4 tablespoons of salt per gallon)
  2. Cut up chicken into small pieces  (remember to use a separate cutting board/knife, and to wash your hands thoroughly before touching             anything else) 
  3. Heat up olive oil in a large skillet, on medium/high heat, and add chicken pieces
  4. Fry until the chicken becomes light golden brown on both sides 
  5. Season with salt, pepper, & oregano 
  6. Add veggies and continue cooking until they start to get soft
  7. Add honey and soy sauce, and reduce the heat to low/medium - continue cooking
  8. While the sauce is simmering, drop pasta in salted water and cook according to package instructions (al dente)
  9. Reserve 1/4 cup of pasta water & drain the pasta when done
  10. Add some of the reserved water to the chicken & veg (make sure pasta sauce does not become too watery), add the pasta, and toss             together
  11. Serve with avocado slices on top and a squeeze of fresh lime juice
  12. Enjoy! :) 

*For a low carb pasta substitution : use roasted spaghetti squash (please see instructions under 'side dishes' coming soon) or make Zucchini noodles/spirals

**I have not included specific measurements for most of the ingredients since this recipe can be modified according to how many people it is for and taste preferences (ie ratio of chicken to veg, amount of avocado, lime juice etc).  Remember to follow the pasta packaging instructions to determine amount of pasta per serving.