Stir Fry Noodles
Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is better for you too!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4 servings
Ingredients
- 1 ¼ pounds boneless skinless chicken breasts or thighs thinly sliced then cut into bite-sized pieces
- 4 tablespoons low sodium soy sauce plus additional to taste, divided
- 3 cloves garlic minced
- 1 small bunch green onions thinly sliced (about 1 cup), divided
- 2 tablespoons hoisin sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon rice wine vinegar
- 2 tablespoons grapeseed oil or canola oil divided
- 6 ounces dry long noodles such as soba (udon) noodles or whole wheat spaghetti or whole wheat linguine noodles
- 6 cups thinly sliced vegetables such as mushrooms, bok choy, broccoli, red bell pepper, or carrots (I used 8 ounces cremini mushrooms, 1 red bell pepper, and 1 small head broccoli)
- 2 large eggs lightly beaten
- 1 to 2 teaspoons sriracha or other hot sauce or to taste
Instructions
- Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
- Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
- In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
- To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
- Add half the scallion mixture and saute until fragrant, about 1 minute.
- Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
- Add the eggs, sriracha, chicken, and remaining scallion mixture.
- Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
- Remove from heat. Sprinkle with the reserved green onions.
Notes
- See blog post above to make this recipe vegetarian, vegan, or GF.
- TO STORE: Refrigerate leftover stir fry in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat.
- TO FREEZE: Freeze stir fry in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- TO MAKE AHEAD: Chop all vegetables up to 1 day in advance, and store them in an airtight storage container in the refrigerator. Prepare the stir fry sauce up to 1 day in advance, storing it in a separate airtight storage container in the refrigerator.
Nutrition
Serving: 1(of 4)Calories: 467kcalCarbohydrates: 44gProtein: 45gFat: 14gSaturated Fat: 2gCholesterol: 173mgPotassium: 1208mgFiber: 2gSugar: 6gVitamin A: 341IUVitamin C: 9mgCalcium: 60mgIron: 3mg
