Sardines with Chili Crisp Noodles

Servings

Prep Time

30 minutes

Difficulty

Intermediate

1 can King Oscar Sardines in Water-Low Sodium, drained
8 oz. udon, chow mein, or yakisoba noodles, (or noodle of preference) cooked to package instructions
2 cloves garlic, minced or sliced
2 cups chopped greens (bok choy, kale or mustard greens)
3 tbsp chili crisp, or more if needed
1 tbsp low-sodium soy sauce, optional
1/4 cup chopped fresh herbs (cilantro, mint or basil)
Fresh lime wedges, for serving
(Optional) low sodium soy sauce

Tender sardines tossed with chewy udon, sautéed greens, and generous spoonfuls of chili crisp, finished with fresh herbs and a squeeze of lime.

Cook noodles to package instructions, drain and set aside.
Heat large saucepan over medium-high heat. Add about 1-2 tablespoons of oil from the chili crisp and then add the garlic.
Cook garlic for 30 seconds-1 minute or until fragrant, then add the greens. Sauté the greens until tender.
Add the noodles, chili crisp, low sodium soy sauce (optional), and the sardines.
Stir the noodles are combined and sardines are broken up to your desired pieces.
Remove noodles from heat. Top with fresh herbs and serve with lime wedges.

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