Easy Stir-Fry & Spicy Noodle Soup

For the past number of months American Express and Whole Foods Market have teamed up to bring you additional cash back when you use your American Express Blue Cash card at any WFM location!

I have joined in and have brought you two ways to use one ingredient to go along with the program! In the archives you will find: Sweet Potato, Butternut Squash, and Ham.

This month we have an ingredient that I cannot wait to start using more! Watercress! I am bringing you two delicious ways to use the fresh herb. In my go-to One-Pan Chicken Stir-Fry and in my Spicy Noodle Soup!
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First, the soup! Loaded with veggies, spiralized zucchini for the noodles, chicken, and flavors such as mint, watercress, cilantro, sriracha, and ginger.

A whole ‘lotta YUM!Spicy Noodle SoupSpicy Noodle Soup

Spicy Noodle Soup
Serves 4
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 4 cups Chicken or Beef Broth, homemade or store-bought
  2. 1/2 lb. Beef or Chicken, cut into cubes
  3. 1 tbsp oil
  4. 3 garlic cloves, crushed
  5. 1 bunch boy choy
  6. 1 onion, sliced
  7. 2-3 carrots, diced
  8. 2-3 cups zucchini noodles (1 large, or 2 medium zucchinis)
  9. 1 tbsp fresh ginger, grated
  10. 1/4 cup cilantro leaves, finely chopped
  11. 1/4 cup mint leaves, finely chopped
  12. 1/4 cup watercress, finely chopped
  13. 1 tsp-1tbsp sriracha, based on desired level of spice (can omit)
  14. Pink salt, to taste
  15. Pepper, to taste
  16. Optional: Red pepper flakes, to taste
  17. Garnish with 2 tbsp scallions, chopped
Instructions
  1. In a large pot heat oil and garlic
  2. Add in onions and carrots and cook for 4-7 minutes until onions are soft
  3. Add in chicken and let cook until no longer pink
  4. Add in bok choy and saute for 2 minutes
  5. Add in chicken stock, ginger, cilantro, mint, watercress, and spices
  6. Bring to a boil then reduce heat and let simmer for 20 minutes
  7. Taste and adjust spices
  8. With 5 minutes remaining drop in spiralized zucchini
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Spicy Noodle Soup

Now, the stir-fry!

My easy stir-fry is our go-to dinner any night of the week. Have  a ton of veggies? Shrimp? Chicken? Or Beef? One-pan and you are good to go! Hearty, flavorful dinner on the table in under 30. Sign me up!

Paleo Chicken Stir Fry

One-Pan Chicken Stir-Fry
Serves 4
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Prep Time
8 min
Cook Time
20 min
Total Time
28 min
Prep Time
8 min
Cook Time
20 min
Total Time
28 min
Ingredients
  1. 1 lb. organic chicken
  2. Veggies of choice-
  3. 2 carrots, chopped
  4. 1 onion, sliced
  5. 1 handful bok choy
  6. 1 cup sprouts
  7. 1 cup broccoli florets
  8. 1 zucchini
  9. 2 garlic cloves, crushed
  10. 1/3 cup watercress, chopped
  11. 2 tbsp scallions for garnish
Sauce
  1. 1/4 cup Coconut Aminos
  2. 1/4 cup Fish Sauce or Coconut Aminos teriyaki sauce
  3. 2 tbsp seasoned rice vinegar
  4. 1 tbsp fresh ginger, finely chopped
  5. 1 garlic clove, finely chopped
  6. Optional: 1/4 tsp red pepper flakes
Instructions
  1. In a pan heat oil and garlic
  2. Add in veggies (excluding bok choy or spinach)
  3. Let saute for 6-8 minutes
  4. Add in chicken or meat of choice and cook until no longer pink
  5. Add in spinach or bok choy
  6. In a bowl combine sauce ingredients
  7. Pour into pan and mix well
  8. Bring to a boil then reduce heat and let simmer for 15 minutes or so
  9. Taste and adjust spices as desired
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Paleo Chicken Stir FryPaleo Chicken Stir Fry

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 How do you use watercress?

 

Spicy Noodle Soup

Prep Time 10 min Cook Time 30 min Total Time 0:40

Ingredients

  • 4 cups Chicken or Beef Broth, homemade or store-bought
  • 1/2 lb. Beef or Chicken, cut into cubes
  • 1 tbsp oil
  • 3 garlic cloves, crushed
  • 1 bunch boy choy
  • 1 onion, sliced
  • 2-3 carrots, diced
  • 2-3 cups zucchini noodles (1 large, or 2 medium zucchinis)
  • 1 tbsp fresh ginger, grated
  • 1/4 cup cilantro leaves, finely chopped
  • 1/4 cup mint leaves, finely chopped
  • 1/4 cup watercress, finely chopped
  • 1 tsp-1tbsp sriracha, based on desired level of spice (can omit)
  • Pink salt, to taste
  • Pepper, to taste
  • Optional: Red pepper flakes, to taste
  • Garnish with 2 tbsp scallions, chopped

Directions

  • In a large pot heat oil and garlic
  • Add in onions and carrots and cook for 4-7 minutes until onions are soft
  • Add in chicken and let cook until no longer pink
  • Add in bok choy and saute for 2 minutes
  • Add in chicken stock, ginger, cilantro, mint, watercress, and spices
  • Bring to a boil then reduce heat and let simmer for 20 minutes
  • Taste and adjust spices
  • With 5 minutes remaining drop in spiralized zucchini
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