 You're gonna bring your water to a boil and we'll leave it on it so it'll come to a boil. You got your low-main noodles and you don't need salt or oil to boil these and they only boil for about six minutes. Okay, now we're gonna put together a sauce for our low-main noodles, okay? So we're gonna start out with two tablespoons of soy. Now you really need to use light soy if you want to use that many tablespoons. So I may just use a tablespoon and a half. We're gonna start out with a tablespoon and a half of soy sauce. If you have light soy sauce, you can do the full two tablespoons. We're gonna put in a half teaspoon of ginger. This is a quarter, so we'll put two, okay? There we go, brown ginger, soy sauce. Next, sesame oil, a teaspoon. Two teaspoons of sugar. And we're gonna put in a teaspoon of this sweet chili sauce and mix this up well. I'm gonna add a little olive oil. All right, we're gonna add our veggies for our low-main. Now you can julienne those carrots. It would be prettier if you would do that, but I would do the thinking. I just stand them. I just slice them thin, like I normally do. Add just a little salt and pepper to these. We're gonna cook these until they're a little bit tender. Then we're gonna add our meat, and lastly, we'll add the noodles. All right, we're gonna drop our noodles. It takes them six minutes. I'm gonna open this up. It's nice and boiling. And I've got 10 ounces of low-main noodles. They're wrapped in little serving sizes. There you go. Put your timer on. Veggies over here. It's great you have everything prepped and ready when you do this dish so that it comes together at the right time. Like I said, if you don't like big hunks of veggies, then you can julienne your veggies, but I like big pieces of vegetables myself. I have got one breast and a half cut up in very thin slices and pieces to add once I get these vegetables where I want them. We're gonna go ahead and add our chicken. So what I'm gonna do is I'm gonna scoop these veggies over a little bit, and we're gonna put our chicken in here. I'm gonna go ahead and salt it and pepper it. Now this chicken is really thin, so it shouldn't take a long time to cook. I'm keeping it on this side so I can kind of keep an eye on how pink it is before it gets mixed in with all these veggies. Just continue to turn it until it all looks like... Alright, it's been in here a couple of minutes, so I'm gonna start mixing it together with some of that butter on the chicken. Almost time for the noodles to be done. Okay, at this point if you see some pieces that are still raw, like this one right here, pick them up and flip them down on the bottom of the skillet so that the chicken gets done. The timer has gone off for the noodles. This is our low-main. It smells good, just by itself. It smells really good, y'all. Now we're gonna add it to our skillet and add our sauce. I'm gonna go ahead and turn off the eye and we're going to pour our sauce on here and start mixing this up. We're gonna make the plate, y'all. I didn't have mushrooms or several things I didn't have when I normally would make this, but sometimes in these days and times you just gotta use what you got. Make sure you get you some chicken on your plate. Noodles look yummy, don't they? Okay, let me get me a fork. Let's check this out. When I make Asian food at home, most of the time my kids don't think it has enough flavor. And I think it does. But they always want stronger flavors and I think it's because they're used to eating at Panda Express and places like that where they do load it down with sauce. But I like just the flavors, the Asian flavors. I don't have to have tons of thick sauce on mine. Now this is green onion and I'm gonna take and take out the outer layer of them. I usually just grab the outside leaf and pull it off. Then you're down to the bare onion and then we will trim the end of the onion off and I'm gonna rinse these off and I'll be right back. Alright, so I'm gonna line them up, snip off the ends. I also snip off the ends on this side and this is going to go in our stir fry. That was a bad leaf. So I typically, if they're really fat, I slice them in half. I'm just gonna slice these two in half, the other one I want. And then I cut them on a diagonal stir fry. We've got a pepper right here that we got out of the garden. I'm gonna get a rinse off. I'll touch a heat. And remember, low man's not supposed to have a lot of sauce in it. Thanks for watching Colored Belly Cooks, where we cook like mama did. Good supper.