Low Fat Stir-Fried Noodles with Vegetables and Chicken

Delight in a guilt-free, flavor-packed meal with this Low Fat Stir-Fried Noodles with Vegetables and Chicken recipe! Perfect for busy weeknights, this dish combines tender strips of lean chicken breast, vibrant crisp-tender vegetables like broccoli, snap peas, and bell peppers, and hearty whole wheat noodles. Tossed in a savory low-sodium soy sauce blend with hints of garlic, ginger, and optional oyster sauce for added depth, this quick yet satisfying stir-fry is both nutritious and bursting with flavor. Ready in just 30 minutes, it's a wholesome, low-fat dinner option that delivers freshness, texture, and spice (if desired). Garnish with green onions for a pop of color and enjoy this healthy twist on a classic stir-fry!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 300 g Boneless, skinless chicken breast
• 200 g Whole wheat noodles
• 1 medium Carrot, julienned
• 1 medium Bell pepper, thinly sliced
• 1 cup Broccoli florets
• 1 cup Snap peas, trimmed
• 3 tbsp Low-sodium soy sauce
• 1 tbsp Oyster sauce (optional for extra flavor)
• 1 tsp Sesame oil
• 1 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 1 tsp Fresh ginger, minced or grated
• 1 tsp Cornstarch
• 2 tbsp Water
• 0.5 tsp Red chili flakes (optional, for spice)
• 2 stalks Green onions, chopped

Directions

Step 1

Prepare the chicken by cutting it into thin strips. Set aside.

Step 2

Cook the whole wheat noodles according to the package instructions. Drain and set aside.

Step 3

In a small bowl, mix the low-sodium soy sauce, oyster sauce (if using), sesame oil, cornstarch, and 2 tablespoons of water. Stir until smooth to create the sauce.

Step 4

Heat a large non-stick skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.

Step 5

Once the oil is hot, add the chicken strips and cook for 5-6 minutes, stirring occasionally, until the chicken is fully cooked. Remove the chicken from the pan and set aside.

Step 6

In the same pan, add the minced garlic and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn.

Step 7

Add the carrots, bell peppers, broccoli florets, and snap peas to the pan. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.

Step 8

Return the cooked chicken to the pan, along with the cooked noodles.

Step 9

Pour the prepared sauce over the noodles, chicken, and vegetables. Toss everything together to coat evenly. Cook for 2-3 minutes until the sauce thickens slightly and everything is heated through.

Step 10

If desired, add a pinch of red chili flakes for spice. Stir well.

Step 11

Garnish with chopped green onions and serve hot.

Nutrition Facts

Serving size	(1103.5g)

Amount per serving	% Daily Value*
Calories	1207.4

Total Fat 40.5g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 14.2g
Cholesterol 255mg	0%
Sodium 2273.8mg	0%
Total Carbohydrate 96.4g	0%
Dietary Fiber 18.8g	0%
Total Sugars 17.8g
Protein 121.5g	0%

Vitamin D 15IU	0%
Calcium 266.2mg	0%
Iron 11.9mg	0%
Potassium 1907.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 39.3%

Carbs: 31.2%