Soy-Free Stir-Fried Noodles with Vegetables and Chicken
Elevate your weeknight dinners with this vibrant and wholesome Soy-Free Stir-Fried Noodles with Vegetables and Chicken recipe! Crafted with tender rice noodles, juicy strips of seasoned chicken breast, and a colorful medley of crisp vegetables like carrots, bell peppers, and broccoli, this dish is perfect for anyone avoiding soy. A flavorful sauce made of coconut aminos, fish sauce, honey, and bright lime juice ensures every bite is deliciously tangy and savory. Quick to prepare in just 35 minutes, this stir-fry is a healthy, gluten-free option for busy families or meal preppers. Garnish with fresh green onions and a touch of sesame oil for an irresistible finishing touch. Ready to serve four, this stir-fried favorite is a mouthwatering, allergen-friendly take on classic Asian cuisine!
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 12 oz Boneless, skinless chicken breast
- 1 medium Carrot
- 1 medium Bell pepper (red or yellow)
- 2 cups Broccoli florets
- 2 stalks Green onions
- 3 cloves Garlic
- 1 tbsp Fresh ginger
- 2 tbsp Avocado oil (or other neutral oil)
- 0.5 tsp Salt
- 0.25 tsp Pepper
- 3 tbsp Coconut aminos
- 1 tsp Fish sauce (soy-free)
- 1 tbsp Honey
- 1 tbsp Lime juice
- 1 tsp Sesame oil (optional, for garnish)
Instructions
Cook the rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.
Slice the chicken breast into thin strips. Season with 1/4 teaspoon of salt and a pinch of pepper. Set aside.
Peel and julienne the carrot. Thinly slice the bell pepper. Chop the broccoli florets into bite-sized pieces. Slice the green onions, separating the whites from the greens.
Mince the garlic and grate the fresh ginger. Set both aside.
In a small bowl, whisk together the coconut aminos, fish sauce, honey, and lime juice to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until golden brown and fully cooked, about 4-5 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of avocado oil. Add the garlic, ginger, and the whites of the green onions. Stir-fry for 30 seconds until fragrant.
Add the carrots, bell pepper, and broccoli to the skillet. Stir-fry for 4-5 minutes until the vegetables are crisp-tender.
Return the cooked chicken to the skillet. Add the cooked rice noodles and pour the stir-fry sauce over the top. Toss everything together until evenly coated and heated through, about 2 minutes.
Remove the skillet from heat. Garnish with the greens of the green onions and a drizzle of sesame oil, if desired.
Serve hot and enjoy your soy-free stir-fried noodles with vegetables and chicken!
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 3375 mg | 147% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 37.0 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 203 mg | 16% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1469 mg | 31% | |
*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.
