Vegetarian Stir Fry Chicken Noodles
Transform your weeknight dinners with this vibrant and satisfying Vegetarian Stir Fry Chicken Noodles recipe, a plant-based twist on a beloved classic! Featuring tender rice noodles, protein-rich plant-based chicken strips, and a colorful medley of fresh vegetables like carrots, broccoli, and snow peas, this dish is packed with flavor and nutrition. Tossed in a savory-sweet combination of soy sauce, hoisin sauce, and sesame oil, every bite bursts with bold umami goodness. Quick and easy to prepare in just 35 minutes, this wok-fried masterpiece is perfect for busy evenings or meatless meal planning. Garnished with green onions and sesame seeds, it’s a restaurant-quality stir-fry that’s sure to impress. Healthy, hearty, and utterly delicious, this recipe is ideal for families or anyone craving comforting yet wholesome vegetarian noodles.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Plant-based chicken strips
- 200 grams Rice noodles
- 1 large (julienned) Carrot
- 1 small (sliced) Red bell pepper
- 1 cup Broccoli florets
- 1 cup Snow peas
- 3 stalks (sliced) Green onions
- 3 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoons (optional) Chili flakes
- 1 tablespoon (for garnish) Sesame seeds
Directions
Step 1
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Step 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Step 3
Add the plant-based chicken strips and stir-fry for 3-4 minutes until lightly browned. Remove from the skillet and set aside.
Step 4
In the same skillet, add another tablespoon of vegetable oil. Toss in the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
Step 5
Add the julienned carrots, sliced red bell pepper, broccoli florets, and snow peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
Step 6
Return the plant-based chicken strips to the skillet. Stir in the cooked rice noodles.
Step 7
In a small bowl, mix together soy sauce, hoisin sauce, and sesame oil. Pour the sauce over the noodle mixture and toss to coat everything evenly.
Step 8
If desired, sprinkle chili flakes for a little spice. Stir-fry for another 1-2 minutes.
Step 9
Garnish with sliced green onions and sesame seeds before serving.
Step 10
Serve hot and enjoy your Vegetarian Stir Fry Chicken Noodles!
Nutrition Facts
| Serving size | (918.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1148.9 |
| Total Fat 61.6g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 25.4g | |
| Cholesterol 1.0mg | 0% |
| Sodium 3632.8mg | 0% |
| Total Carbohydrate 103.7g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 20.1g | |
| Protein 58.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 299.2mg | 0% |
| Iron 10.5mg | 0% |
| Potassium 1374.4mg | 0% |
Source of Calories