Enjoy savory essence of Stir Fry Noodles with Chicken and Vegetables, a dish that promises a festival of flavors in every forkful experience with tender chicken morsels intermingling with crunchy vegetables and silky noodles, all enveloped in a rich, aromatic sauce that tantalizes your taste buds. This recipe not only nourishes the body but also delights the senses with its colorful presentation and complex flavors.
Stir Fry Noodles With Chicken And Vegetables Recipe
Ingredients:
- 8 ounces rice noodles
- 3 tablespoon coconut oil or light flavored olive oil, divided
- ½ cup low-sodium soy sauce, plus 2 tablespoons, divided
- 1 tablespoon chili paste
- 2 tablespoon light brown sugar
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 2 cups thinly sliced carrots, about 2 medium carrots
- 4 cups broccoli florets, cut bite-size
- 8 large mushrooms, sliced thin, about 2 cups
- 4 cups green cabbage, very thinly sliced
- 1 ½ lbs chicken thighs, cut into bite-size pieces
- 2 tablespoon cornstarch
Instructions:
Prep Noodles:
- Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak for about 8 minutes until tender. Drain, drizzle lightly with ½ tablespoon oil, and toss well to separate.
Prep Sauce & Veggies:
- Next to the stove, set a large mixing bowl. In a glass measuring cup or small bowl, stir together ½ cup soy sauce, chili paste, sugar, ginger, and garlic. Set this prepared sauce beside the mixing bowl.
- In a large stainless skillet over high heat, warm ½ tablespoon oil until shimmering. Add the carrots, stir, and cook for 1 minute. Add the broccoli, stir, cover with a lid, and cook for 1 minute. Add mushrooms and the remaining 2 tablespoons of soy sauce. Toss to coat everything with the sauce, adding cabbage to the skillet, continuing cooking for about 2-3 minutes until the vegetables are brightly colored and barely tender.
Cook Chicken:
- Transfer the vegetable mix to the mixing bowl. Add 1 tablespoon oil to the empty skillet over high heat. Add chicken sprinkled with cornstarch, stirring well to coat. Continue cooking for 2 minutes, stirring or turning frequently.
- Add the prepared sauce to the chicken, scraping the bottom of the pan and stirring constantly. Cook 1-2 minutes to thicken. Transfer the chicken and most of the sauce to the bowl with the vegetables, leaving about a tablespoon of sauce in the skillet.
Combine:
- Add the remaining tablespoon oil to the skillet and then the noodles. Toss to coat and spread across the skillet. Cook, stirring or turning frequently, for 2 minutes, until the noodles are lightly browned.
- Remove from the heat, add the chicken and vegetables back to the skillet with the noodles, and toss to combine.
Notes:
- The recipe can also be made with chicken breasts. Reduce the meat cooking time by 1-2 minutes and be careful not to overcook.
Nutrition:
- Calories: 501kcal
- Carbohydrates: 59g
- Protein: 32g
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 129mg
- Sodium: 1117mg
- Potassium: 901mg
- Fiber: 4g
- Sugar: 9g
- Vitamin A: 9040IU
- Vitamin C: 69.1mg
- Calcium: 80mg
- Iron: 2.8mg
Enjoy making this saucy, vegetable-packed stir fry noodles dish with tender bites of chicken. It’s a one-skillet meal perfect for a quick and satisfying dinner.
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