10 min prep15 min cookEasy

Golden Egg & Chicken Wok

A massive sweet-soy noodle stir-fry using the 50/50 zoodle trick — 46g protein, only 345 calories

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Egg noodle stir-fry with diced chicken, scrambled egg, soy sauce, and vegetables. Wok-tossed until slightly charred. Fast and filling.

📊Nutrition

Per serving

0kcalCalories

0gProtein

0gFats

0gCarbs

Noodle Base (The 50/50 Trick)

40gDry egg noodlesA half-portion gives you the authentic taste and chew
100gRaw zucchini, spiralized into "zoodles"Tricks your brain into a massive pasta bowl for a fraction of the calories

Chicken & Veggies

150gFresh chicken breast, sliced into thin strips
50gRed bell pepper, sliced into thin strips
50gEggplant, cut into thin matchsticks
as neededZero-calorie cooking spray
a pinchBlack pepper and garlic powder

Sweet Soy Sauce & Topping

2 tbspLow-sodium soy sauce
1 tspSugar-free maple syrup or liquid sweetenerReplaces sticky honey for sweet-and-savory flavor without the sugar spike
1 tspRice vinegar or apple cider vinegar (optional)Adds a bright tang
8gRaw cashews, roughly chopped

👨‍🍳Method

Cook the Noodles

5 min

Boil a pot of lightly salted water. Cook the 40g of egg noodles according to the package directions. Drain and set aside. Do not boil the zucchini noodles!

💡Rinse the cooked egg noodles under cold water briefly to stop them overcooking — they'll reheat perfectly in the wok.

Sear the Chicken

5 min

Heat a non-stick wok or large skillet over medium-high heat. Coat it lightly with zero-calorie cooking spray. Add the sliced chicken breast, season with black pepper and garlic powder, and stir-fry for 4-5 minutes until cooked completely through and slightly browned. Remove the chicken from the pan and set aside.

Stir-Fry the Veggies

4 min

Lower the heat to medium. Give the pan one more quick spray of cooking oil and toss in the bell pepper and eggplant matchsticks. Stir-fry for 3-4 minutes until the vegetables soften and get a slight char.

💡The eggplant will absorb the flavors like a sponge — let it get slightly charred for the best taste.

Build the Sauce

1 min

In a small cup, mix the low-sodium soy sauce, sugar-free syrup, and vinegar.

Combine and Toss

2 min

Return the cooked chicken and the boiled egg noodles to the wok with the vegetables. Toss in your raw zucchini noodles. Pour the sweet soy sauce mixture over everything. Toss continuously for 1-2 minutes. The residual heat will perfectly soften the zucchini noodles without turning them into mush, and the sauce will coat the dish in a sticky glaze.

💡Add the zoodles last and toss only briefly — overcooked zucchini noodles release water and make the dish soggy!

Garnish and Serve