Vegan Stir-Fried Noodles with Vegetables and Chicken
Indulge in a vibrant and satisfying meal with this Vegan Stir-Fried Noodles with Vegetables and Chicken recipe! Perfectly chewy rice noodles are tossed with a medley of crisp, colorful veggies like carrots, broccoli, and snow peas, complemented by tender pieces of plant-based chicken. Infused with aromatic garlic and ginger, and coated in a savory-sweet sauce of soy and hoisin with a hint of sesame, this dish delivers bold flavors in every bite. Ready in just 30 minutes, this quick and healthy vegan stir-fry is ideal for busy weeknights. Serve it as a standalone dish or pair it with spring rolls for an Asian-inspired feast. Whether you're vegan or simply looking for a delicious plant-based option, this stir-fry is sure to impress!
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Ingredients
- 250 g Rice noodles (or gluten-free noodles if needed)
- 200 g Vegan chicken (soy-based or seitan-based)
- 2 tbsp Vegetable oil (or any neutral oil)
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, sliced thinly
- 1 cup Broccoli florets
- 1 cup Snow peas, trimmed
- 3 tbsp Soy sauce (or tamari for gluten-free)
- 2 tbsp Hoison sauce (vegan, check label)
- 1 tsp Sesame oil
- 1 tsp Sriracha (optional)
- 2 stalks Green onions, sliced
- 1 tsp Sesame seeds
Directions
Step 1
Cook the rice noodles according to the package instructions, drain, and set aside. Rinse under cold water to prevent sticking.
Step 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the vegan chicken and stir-fry for 3-4 minutes until lightly golden. Remove from the pan and set aside.
Step 3
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
Step 4
Add the carrot, red bell pepper, broccoli, and snow peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Step 5
In a small bowl, mix together the soy sauce, hoisin sauce, sesame oil, and sriracha (if using).
Step 6
Return the cooked vegan chicken to the skillet with the vegetables and pour in the sauce. Toss to coat everything evenly.
Step 7
Add the cooked noodles to the skillet and toss well to combine. Cook for an additional 2-3 minutes, ensuring the noodles are heated through and well-coated with sauce.
Step 8
Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
| Serving size | (1116.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1453.9 |
| Total Fat 52.6g | 0% |
| Saturated Fat 7.7g | 0% |
| Polyunsaturated Fat 6.5g | |
| Cholesterol 0mg | 0% |
| Sodium 4480.4mg | 0% |
| Total Carbohydrate 187.3g | 0% |
| Dietary Fiber 20.3g | 0% |
| Total Sugars 32.6g | |
| Protein 63.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 316.4mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 1964.2mg | 0% |
Source of Calories