Vegan Chicken Stir-Fry with Noodles and Vegetables
Bring vibrant flavors and wholesome goodness to your table with this Vegan Chicken Stir-Fry with Noodles and Vegetables. Perfectly tender rice noodles are tossed with crisp vegetables like broccoli, bell peppers, carrots, and snow peas, creating a colorful and nutrient-packed dish. This recipe features protein-rich vegan chicken pieces, stir-fried until golden and coated in a savory soy sauce and ginger-garlic glaze for a burst of umami. A fresh squeeze of lime and a sprinkling of green onions add the perfect finishing touch to this quick and easy meal, ready in just 35 minutes! Whether you're exploring plant-based recipes or craving a healthier alternative to a takeout classic, this stir-fry is a must-try. Serve it as a satisfying dinner or a meal-prep favorite, and enjoy a delicious balance of textures and flavors.
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Ingredients
- 300 grams Vegan chicken pieces
- 200 grams Rice noodles
- 150 grams Broccoli florets
- 2 large Bell peppers
- 2 large Carrots
- 100 grams Snow peas
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 1 unit Lime
- 2 stalks Green onions
Directions
Step 1
Prepare the rice noodles according to the package instructions, then drain and set aside.
Step 2
Slice the bell peppers into thin strips and julienne the carrots. Mince the garlic and ginger.
Step 3
In a small bowl, combine the soy sauce, cornstarch, and water, whisking until smooth. Set aside.
Step 4
Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the vegan chicken pieces and cook until golden brown, about 5-7 minutes. Remove them from the pan and set aside.
Step 5
In the same pan, add the remaining sesame oil and sauté the garlic and ginger for about 1 minute until fragrant.
Step 6
Add the broccoli, bell peppers, carrots, and snow peas to the pan. Stir-fry the vegetables for about 5 minutes until they are just tender-crisp.
Step 7
Return the vegan chicken to the pan with the vegetables. Add the soy sauce mixture, stirring well to coat everything evenly.
Step 8
Add the cooked noodles to the pan and toss everything together until well combined and heated through, about 2 minutes.
Step 9
Squeeze the juice of one lime over the stir-fry and give it a final toss.
Step 10
Garnish with finely chopped green onions before serving.
Nutrition Facts
| Serving size | (1550.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1229.7 |
| Total Fat 44.4g | 0% |
| Saturated Fat 5.6g | 0% |
| Polyunsaturated Fat 12.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4268.6mg | 0% |
| Total Carbohydrate 146.4g | 0% |
| Dietary Fiber 30.1g | 0% |
| Total Sugars 28.8g | |
| Protein 83.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 444.8mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 2750.0mg | 0% |
Source of Calories