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Ingredients

• 200 g Egg Noodles (dried, break into smaller pieces before cooking)
• 4 cups Water (for boiling noodles)
• 1 tablespoon Harissa Paste (spicy North‑African chili paste)
• 2 tablespoons Soy Sauce (low‑sodium preferred)
• 1 tablespoon Vegetable Oil (neutral‑flavored oil)
• 50 g Shredded Mozzarella Cheese (melts well; can use cheddar for sharper flavor)
• 2 pieces Cooked Chicken Tenders (leftover, cut into bite‑size pieces)
• 2 stalks Green Onions (optional garnish, thinly sliced)

Instructions

1. Boil the Noodles

   Bring the water to a rolling boil in a pot, add the broken egg noodles and cook according to package directions (usually 2–3 minutes) until al dente.

   Time: PT3M

   Temperature: Boiling

2. Drain and Set Aside

   Drain the noodles in a colander, rinse briefly with warm water to stop cooking, and set aside.

   Time: PT1M

3. Create the Spicy Base

   Heat the vegetable oil in a skillet over medium‑high heat. Add the harissa paste and soy sauce, stirring quickly for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium‑high heat

4. Combine Noodles and Cheese

   Add the cooked noodles to the skillet, toss to coat with the spicy base, then sprinkle the shredded mozzarella over the top. Cover the skillet for 2 minutes to let the cheese melt, then stir gently to create a creamy coating.

   Time: PT2M

   Temperature: Medium‑high heat

5. Add Chicken Tenders

   Add the bite‑size chicken tender pieces, toss for another 2 minutes until heated through and lightly coated with sauce.

   Time: PT2M

   Temperature: Medium‑high heat

6. Finish and Serve

   Remove from heat, garnish with sliced green onions, and serve immediately while the cheese is still gooey.

   Time: PT1M

Nutrition Facts

Calories

610

Protein

30 g

Carbohydrates

70 g

Fat

20 g

Fiber

2 g