High Protein Stir-Fried Noodles with Vegetables and Meat
Packed with vibrant vegetables, tender chicken, and fluffy scrambled eggs, this High Protein Stir-Fried Noodles with Vegetables and Meat recipe is the perfect one-pan meal for a balanced and satisfying dinner. Featuring egg noodles tossed in savory soy and oyster sauces, this dish boasts incredible flavor with a hint of sesame from a drizzle of sesame oil. Fresh ingredients like crisp broccoli florets, sweet red bell peppers, and julienned carrots add both color and nutrients, while protein-rich chicken and eggs make it a powerhouse meal to fuel your day. Ready in just 35 minutes and serving four, this quick and easy recipe is ideal for busy weeknights or meal prep. Garnished with fresh green onions for a burst of freshness, this stir-fry is as wholesome as it is delicious. Perfectly customizable, it’s a must-try for anyone looking to enjoy a hearty and healthy stir-fry recipe at home!
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Recipe Information
Ingredients
- 300 grams boneless, skinless chicken breast
- 200 grams egg noodles
- 2 large eggs
- 1 medium carrots
- 150 grams broccoli florets
- 1 medium red bell pepper
- 3 medium garlic cloves
- 4 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 2 stalks green onions
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
- 1 cup water
Instructions
Slice the chicken breast thinly against the grain. Season with a pinch of salt and black pepper and set aside.
Cook the egg noodles according to package instructions. Drain, rinse with cold water, and set aside.
Beat the eggs in a bowl with a pinch of salt and set aside.
Peel and julienne the carrots, chop the broccoli florets into bite-sized pieces, slice the red bell pepper into thin strips, and mince the garlic cloves.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and stir-fry until cooked through, about 5 minutes. Remove the chicken and set aside.
Add another tablespoon of vegetable oil to the same skillet. Pour in the beaten eggs and scramble them until just set. Remove the eggs and set aside with the chicken.
Add the remaining tablespoon of sesame oil to the skillet and increase the heat to high. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the carrots, broccoli florets, and red bell pepper to the skillet. Stir-fry the vegetables for 3-4 minutes, adding a splash of water to help them cook and soften.
Return the cooked chicken and scrambled eggs to the skillet. Add the cooked noodles and toss everything together.
Drizzle the soy sauce and oyster sauce over the mixture and toss to coat evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Slice the green onions thinly and sprinkle them over the skillet. Toss once more.
Serve immediately, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 685 mg | 228% | |
| Sodium | 4249 mg | 185% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 11.3 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 303 mg | 23% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1831 mg | 39% | |
*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.
