Chicken & Eggplant Stir Fry with Bean Thread Noodle Salad
Recipe for the week of December 8-12, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.
Servings Prep Time
6servings 10minutes
Cook Time
15minutes
Servings Prep Time
6servings 10minutes
Cook Time
15minutes
Ingredients
For the Chicken
  • 1pound chicken thighsmall dice
  • 1teaspoon Salt
  • 1 garlic cloveminced
  • 1tablespoon vegetable oil
  • 2pounds eggplantcubed
  • 1/2bunch Fresh cilantrochopped
  • 2teaspoons chicken bouillon powder
  • 1tablespoon soy sauce
  • 2tablespoons water
For the Noodle Salad
  • 3bundles bean thread noodles
  • 1/2head Cabbagethinly sliced
  • 1 carrotjulienned
  • 1/2 yellow onionthinly sliced
For the Dressing
  • 2 garlic clovesminced
  • 1teaspoon sugar
  • 1tablespoon lime juice
Instructions
For the Stir Fry
  1. In a pan, add in oil and garlic. Stir fry on medium heat for about 1-2 minutes to release the aroma. Then, add in the chicken and salt. Stir fry for 5 minutes or so on high heat until the chicken is cooked and has some golden color to it.
  2. Then, add in the sliced eggplant, chicken bouillon seasoning, and soy sauce. Stir fry for another 5 minutes or so until the eggplants become tender. Once the eggplant becomes tender, add in the green onions and cilantro. Stir and turn off the heat. Taste and adjust the seasoning if needed.
For the Noodle Salad
  1. For the dressing, whisk all the ingredients together in a bowl.
  2. In a pot, boil enough water to cook the noodles. When the water is boiling turn the heat off and put the noodles in let sit for 1 minute. Drain under cold water shake the water off set aside.
  3. In a large bowl put the noodle and all the vegetables. Add the dressing to the salad mix well and taste it.