Lemon Chicken and Spring Veg Noodles
Brighten up your dinner routine with this zesty and satisfying Lemon Chicken and Spring Veg Noodles recipe. Tender chicken breasts are marinated in a refreshing blend of lemon juice, soy sauce, ginger, and garlic, then seared to golden perfection. This vibrant dish features an array of colorful spring vegetables—crisp asparagus, sweet sugar snap peas, and carrots—tossed with silky egg noodles in a tangy marinade-turned-sauce. A drizzle of sesame oil and a sprinkle of sesame seeds add a nutty finish, while fresh spring onions lend a pop of flavor. Ready in just 35 minutes, this quick and healthy stir-fry is perfect for weeknight dinners or casual entertaining. Embrace the flavors of spring in every bite!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons soy sauce
- 1 teaspoon ginger, grated
- 2 pieces garlic cloves, minced
- 2 tablespoons olive oil
- 300 grams egg noodles
- 150 grams asparagus, trimmed and cut into 2-inch pieces
- 100 grams sugar snap peas
- 2 pieces carrots, sliced into thin strips
- 2 pieces spring onions, sliced diagonally
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds (optional, for garnish)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Place the chicken breasts on a cutting board and pound them to an even thickness using a meat mallet or rolling pin. This ensures even cooking.
In a bowl, mix lemon juice, lemon zest, soy sauce, grated ginger, and minced garlic to create a marinade.
Add the chicken to the marinade and let it sit for 10 minutes while you prepare the other ingredients.
Cook the egg noodles according to the package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Remove the chicken from the marinade (reserving the marinade for later) and cook the chicken on each side for 4-5 minutes until golden brown and fully cooked through. Set the cooked chicken aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the asparagus, sugar snap peas, and carrots. Stir-fry the vegetables for 3-4 minutes, until they are tender but still crisp.
Pour the reserved marinade into the skillet and bring it to a simmer. Add the cooked noodles and toss to coat them in the sauce.
Slice the cooked chicken into thin strips and add it back to the skillet, tossing everything together. Season with sesame oil, salt, and black pepper.
Remove from heat and garnish with spring onions and sesame seeds, if desired.
Serve hot and enjoy your Lemon Chicken and Spring Veg Noodles!
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 9.7 g | ||
| Cholesterol | 293 mg | 98% | |
| Sodium | 3286 mg | 143% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 15.6 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1743 mg | 37% | |
*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.
