Vegetarian Stir-Fried Noodles with Vegetables and Chicken

Transform your weeknight dinner routine with this vibrant and flavorful Vegetarian Stir-Fried Noodles with Vegetables and Chicken. Packed with crisp, colorful vegetables like broccoli, snap peas, julienned carrots, and sliced red bell peppers, this recipe delivers a symphony of textures and bold flavors. The tender noodles, coated in a tantalizing blend of soy sauce, sesame oil, rice vinegar, and a hint of brown sugar, promise an irresistible umami kick with just the right amount of zest. Completely vegetarian and easily adaptable for gluten-free diets using tamari, this quick 30-minute recipe comes together in a single wok for effortless cleanup. Finish with a sprinkle of sesame seeds and fresh cilantro for a dish that’s as visually stunning as it is delicious—a versatile and wholesome option for busy weeknights or casual gatherings!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams Dried noodles (egg-free, such as rice noodles or wheat-based udon)
• 2 tablespoons Vegetable oil
• 3 pieces Garlic cloves, minced
• 1 teaspoon Fresh ginger, grated
• 1 large Carrot, julienned
• 1 medium Red bell pepper, sliced
• 2 cups Broccoli florets
• 1 cup Snap peas
• 2 stalks Green onions, sliced diagonally
• 4 tablespoons Soy sauce (use tamari for a gluten-free option)
• 1 teaspoon Sesame oil
• 1 tablespoon Rice vinegar
• 1 teaspoon Brown sugar
• 0.5 teaspoon Red chili flakes (optional)
• 1 tablespoon Sesame seeds, for garnish
• 2 tablespoons Fresh cilantro, chopped (optional)

Directions

Step 1

Cook the noodles according to package instructions. Drain, rinse under cold water to stop the cooking, and set aside.

Step 2

In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, and red chili flakes (if using). Set the sauce aside.

Step 3

Heat a wok or large skillet over medium-high heat. Add the vegetable oil.

Step 4

Once hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.

Step 5

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

Step 6

Push the vegetables to one side of the wok and add the cooked noodles to the other side. Pour the prepared sauce over the noodles and toss to coat evenly.

Step 7

Mix the noodles and vegetables together. Stir-fry for an additional 2-3 minutes to heat through.

Step 8

Remove from heat and transfer the stir-fry to a serving platter.

Step 9

Garnish with sesame seeds, sliced green onions, and optional fresh cilantro before serving.

Nutrition Facts

Serving size	(954.9g)

Amount per serving	% Daily Value*
Calories	1563.6

Total Fat 48.3g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 22.6g
Cholesterol 0mg	0%
Sodium 3821.2mg	0%
Total Carbohydrate 248.9g	0%
Dietary Fiber 21.5g	0%
Total Sugars 21.6g
Protein 37.6g	0%

Vitamin D 0IU	0%
Calcium 391.6mg	0%
Iron 12.3mg	0%
Potassium 1183.4mg	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: 27.5%

Protein: 9.5%

Carbs: 63.0%