Vegan Stir-Fried Noodles with Chicken and Vegetables

Indulge in the comforting flavors of this Vegan Stir-Fried Noodles with Chicken and Vegetables, a plant-based twist on a classic favorite! Packed with tender rice noodles, vibrant vegetables like broccoli, red bell pepper, and carrots, and protein-rich vegan chicken, this dish is a wholesome, satisfying meal that comes together in just 30 minutes. A savory-sweet sauce made with soy sauce, maple syrup, and rice vinegar beautifully coats each bite, while a touch of garlic and ginger infuses a fragrant, flavorful punch. This recipe is perfect for weeknight dinners or meal prep, completely customizable, and can easily be made gluten-free. Garnished with green onions and toasted sesame seeds, it's a colorful, delicious, and nutritious stir-fry that everyone will love!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 200 g Vegan chicken (store-bought or homemade)
• 200 g Rice noodles (gluten-free if necessary)
• 2 tbsp Vegetable oil
• 3 cloves Garlic, minced
• 1 tbsp Ginger, minced
• 1 medium Carrot, julienned
• 1 medium Red bell pepper, thinly sliced
• 1 cup Broccoli florets
• 3 tbsp Soy sauce (use tamari for gluten-free)
• 1 tbsp Maple syrup
• 1 tbsp Rice vinegar
• 1 tsp Cornstarch
• 3 tbsp Water
• 2 stalks Green onions, sliced
• 1 tbsp Toasted sesame seeds

Directions

Step 1

Prepare the rice noodles according to the package instructions. Once cooked, drain and rinse with cold water to prevent sticking. Set aside.

Step 2

In a small bowl, mix together the soy sauce, maple syrup, rice vinegar, cornstarch, and water. Stir well to combine and set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the vegan chicken pieces and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for 1 minute until fragrant.

Step 5

Add the carrot, red bell pepper, and broccoli florets to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.

Step 6

Return the vegan chicken to the pan and toss to combine with the vegetables.

Step 7

Pour the prepared sauce into the pan and stir well to coat all the ingredients. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Step 8

Add the cooked rice noodles to the pan and gently toss everything together to ensure the noodles are evenly coated with the sauce.

Step 9

Remove from heat and garnish with green onions and toasted sesame seeds before serving. Enjoy your vegan stir-fried noodles!

Nutrition Facts

Serving size	(904.2g)

Amount per serving	% Daily Value*
Calories	993.1

Total Fat 40.7g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 3532.2mg	0%
Total Carbohydrate 115.5g	0%
Dietary Fiber 15.2g	0%
Total Sugars 26.9g
Protein 54.4g	0%

Vitamin D 0IU	0%
Calcium 297.7mg	0%
Iron 8.4mg	0%
Potassium 1198.2mg	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: 35.0%

Protein: 20.8%

Carbs: 44.2%