Chicken Stir Fry

4 bundles organic Asian noodles
2 medium organic carrots, thinly sliced
8-10 fresh organic shiitake mushrooms, sliced
4 cups shredded organic green cabbage
2 cups organic broccoli, coarsely chopped
4 whole organic scallions, thinly sliced
4 large organic eggs
4 tbsp organic coconut oil
1 tsp fresh ginger, peeled and minced
2 cups cooked organic chicken meat, shredded
2-4 tsp organic soy sauce
Sea salt and white pepper to taste
2-4 tsp organic sesame oil


  1. Bring a small pot of water to a boil and cook the noodles according to the directions on the package, drain and keep close. While waiting for the noodles to cook, arrange the rest of the ingredients near your stove (arrange the vegetables in individual bowls). Beat the eggs and season with salt and white pepper.
  2. Heat one tablespoon of oil in a large, wide chef’s pan or wok. Once hot, pour in the beaten eggs and stir frequently with a spatula to scramble. Once just cooked (about 1 to 2 minutes), transfer to a small bowl and set aside.
  3. Heat the remaining oil in the same pan and add the ginger. Once fragrant and beginning to sizzle, add the carrots, mushrooms, green cabbage, broccoli, scallions, along with a pinch of salt and white pepper. Cook, stirring occasionally, about 2 minutes, or until vegetables are just crisp-tender.
  4. Finish the stir fry in two batches: Combine half the chicken, a generous splash of soy sauce, half the cooked noodles, half the eggs and half of the vegetable mix in a pan. Stir briskly to incorporate. Taste and add more soy sauce if desired. Remove from heat, top with 2 teaspoons sesame oil.
  5. Transfer the cooked noodles to plates and repeat with cooking the second batch. Serve immediately once finished.