A grain free copycat of a PF Chang’s dish!
In a large wok or skillet, heat oil over medium heat
Bring a large pot of water to a boil. Add noodles and cook 8 minutes until al dente. Drain and set aside.
In wok, sauté vegetables and garlic for 10-12 minutes or until tender. Add egg and scramble together.
Toss noodles in wok with vegetable mixture.
Chop chicken into bite sized pieces and stir into vegetable mixture.
In a small mixing bowl, combine all sauce ingredients together. Add to noodles/vegetable mixture and toss to coat.
Adjust salt and pepper seasoning to taste. If too dry, add more water or coconut aminos. Top with chopped scallions and serve hot.