High Protein Quick and Easy Noodle Stir-Fry
Satisfy your hunger and fuel your body with this High Protein Quick and Easy Noodle Stir-Fry—a delicious, 30-minute meal perfect for busy weeknights! Packed with tender chicken breast, golden tofu, and a colorful array of fresh vegetables like broccoli, bell peppers, and carrots, this stir-fry is a protein powerhouse that doesn’t skimp on flavor. Tossed with egg noodles and a savory blend of soy sauce, sesame oil, garlic, and ginger, each bite is bursting with tangy and rich umami goodness. Quick to prepare and loaded with nutritious ingredients, this stir-fry is a great way to enjoy a balanced and satisfying meal. Garnish with chopped green onions for a fresh finishing touch, and serve hot for a crowd-pleasing dinner option. Perfect for meal prep or a family feast, this recipe is as versatile as it is delicious!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 200 grams firm tofu
- 250 grams egg noodles
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 medium red bell pepper, sliced
- 1 medium carrot, julienned
- 150 grams broccoli florets
- 2 stalks green onions, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by preparing the ingredients: slice the chicken breast into thin strips, cube the tofu, and chop and slice the vegetables as specified.
In a large pot, bring water to boil and cook the egg noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry until golden brown and cooked through, about 4-5 minutes. Remove and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the cubed tofu and cook until golden on all sides, about 6-7 minutes. Remove and set aside.
Add sesame oil to the skillet and sauté the minced garlic and ginger until fragrant, about 30 seconds.
Add the sliced red bell pepper, julienned carrot, and broccoli florets to the skillet. Stir-fry the vegetables for 3-4 minutes, or until just tender.
Return the chicken and tofu to the skillet with the cooked vegetables. Add the cooked noodles.
Pour the soy sauce over the noodle mixture, tossing everything together to combine well and heat through, about 2 minutes.
Season with salt and black pepper. Taste and adjust seasoning if necessary.
Remove from heat and garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 368 mg | 123% | |
| Sodium | 3887 mg | 169% | |
| Total Carbohydrate | 98.8 g | 36% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 14.3 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 539 mg | 41% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2090 mg | 44% | |
*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.
