Ingredients
Equipment
Method
- In a mixing bowl, combine sliced chicken, sumac, olive oil, salt, and pepper. Marinate for at least 15 minutes for maximum flavor.
- In a large pot, bring salted water to a boil. Add egg noodles and cook according to package instructions, typically about 7–9 minutes until al dente. Drain and set aside.
- While the noodles are cooking, heat a skillet over medium-high heat. Add the marinated chicken and cook for 5–7 minutes until golden brown and cooked through.
- Add sweet corn to the skillet and stir for an additional 2 minutes until warmed.
- To serve, place a bed of cooked noodles on each plate, top with the chicken and corn mixture, and add the shredded lettuce.
- Garnish with fresh mint, and if desired, add any optional toppings such as sliced avocado or a squeeze of lemon. Enjoy!
Nutrition
Notes
Feel free to swap chicken for turkey or chickpeas for a vegetarian option.
You can also get creative by adding other vegetables like bell peppers or carrots for extra nutrition.
Leftovers can be stored in the refrigerator for up to three days; simply reheat in a skillet until heated through.
Happy cooking!
You can also get creative by adding other vegetables like bell peppers or carrots for extra nutrition.
Leftovers can be stored in the refrigerator for up to three days; simply reheat in a skillet until heated through.
Happy cooking!