Soy-Free Stir Fry Chicken Noodles

Experience the vibrant flavors of this Soy-Free Stir Fry Chicken Noodles recipe, a delicious twist on a classic favorite that's perfect for those avoiding soy! Powered by the rich, savory goodness of coconut aminos as a soy sauce alternative, this dish combines tender thinly sliced chicken, rice noodles, and a medley of crisp vegetables like red bell peppers, carrots, and snap peas. Fresh ginger, garlic, and a splash of lime juice bring bright, zesty notes to the dish, while a quick cornstarch slurry ensures the sauce is velvety and perfectly coats every bite. Ready in just 35 minutes, this gluten-free, soy-free meal is easy to whip up and makes a satisfying dinner for the whole family. Garnished with fresh green onions, it’s a wholesome one-pan meal you’ll return to again and again!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 g Chicken breast, thinly sliced
• 250 g Rice noodles
• 60 ml Coconut aminos (soy sauce alternative)
• 2 tbsp Sesame oil
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 1 Red bell pepper, thinly sliced
• 1 Carrot, julienned
• 150 g Snap peas
• 2 Green onions, finely chopped
• 120 ml Vegetable or chicken stock (low sodium)
• 1 tsp Cornstarch
• 2 tbsp Water (to mix with cornstarch)
• 2 tbsp Lime juice
• 1 pinch Salt (to taste)
• 1 pinch Black pepper (to taste)

Directions

Step 1

Soak the rice noodles in warm water according to the package instructions until softened, then drain and set aside.

Step 2

In a small bowl, mix the coconut aminos, lime juice, and vegetable or chicken stock. Set aside.

Step 3

In another small bowl, whisk the cornstarch with water to create a slurry. Set aside.

Step 4

Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.

Step 5

Add the thinly sliced chicken breast to the skillet and season with a pinch of salt and black pepper. Stir-fry for 4-5 minutes until cooked through. Remove from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon of sesame oil. Stir in the minced garlic and ginger, cooking for 1 minute until fragrant.

Step 7

Add the red bell pepper, carrot, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

Step 8

Return the cooked chicken to the skillet. Pour the coconut aminos mixture over the chicken and vegetables, stirring to combine.

Step 9

Add the cornstarch slurry to the skillet, stirring constantly until the sauce thickens slightly, about 1 minute.

Step 10

Toss the drained rice noodles into the skillet, ensuring they are evenly coated with the sauce and mixed with the chicken and vegetables.

Step 11

Remove from heat, garnish with chopped green onions, and serve immediately.

Nutrition Facts

Serving size	(1451.7g)

Amount per serving	% Daily Value*
Calories	1596.5

Total Fat 47.5g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 11.7g
Cholesterol 425mg	0%
Sodium 2369.0mg	0%
Total Carbohydrate 112.7g	0%
Dietary Fiber 12.5g	0%
Total Sugars 28.3g
Protein 167.0g	0%

Vitamin D 65IU	0%
Calcium 233.4mg	0%
Iron 9.7mg	0%
Potassium 2054.3mg	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: 27.6%

Protein: 43.2%

Carbs: 29.2%