Directions

1. Boil the noodles according to the package instructions until just al dente. Drain and toss with 2 tsp. sesame oil to prevent sticking. Set aside.

2. In a small bowl, whisk together the coconut aminos or soy sauce, oyster sauce, honey, and ginger. Set aside.

3. Heat 1 tbsp. sesame oil in a large skillet or wok over medium-high heat. Add the sliced chicken, season with black pepper and garlic powder, and sear until golden brown and cooked through (about 5-7 minutes). Remove from heat and set aside.

4. In the same pan, melt the butter and add minced garlic. Sauté for 30 seconds until fragrant, then add the bagged slaw mix, shredded carrots, and green onions stir-frying for 2-3 minutes until slightly softened but still crisp.

5. Return the cooked chicken to the pan with the veggies. Add the cooked noodles and pour in the sauce. Toss everything together and stir-fry for another 2 minutes until well combined. Add a splash of water if needed to loosen the sauce.

6. Sprinkle with green onions and sesame seeds. Serve hot and enjoy your hibachi-style noodles!