Vegan Chicken Stir-Fry with Noodles and Vegetables
This vibrant Vegan Chicken Stir-Fry with Noodles and Vegetables is a quick, flavor-packed dish that’s perfect for busy weeknights. Loaded with tender vegan chicken pieces, crisp broccoli, colorful bell peppers, carrots, and snow peas, it’s a wholesome, plant-based delight. Tossed with rice noodles in a savory soy sauce and sesame oil blend infused with garlic and ginger, every bite bursts with bold, umami-rich flavors. The squeeze of fresh lime at the end adds a bright, citrusy kick, while a garnish of green onions brings a touch of freshness. Ready in just 35 minutes, this vegan stir-fry is not only easy to make but also packed with protein, vibrant veggies, and heartwarming comfort. Perfect for vegan food enthusiasts and fans of quick, healthy, and delicious stir-fry recipes!
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Recipe Information
Ingredients
- 300 grams Vegan chicken pieces
- 200 grams Rice noodles
- 150 grams Broccoli florets
- 2 large Bell peppers
- 2 large Carrots
- 100 grams Snow peas
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 1 unit Lime
- 2 stalks Green onions
Instructions
Prepare the rice noodles according to the package instructions, then drain and set aside.
Slice the bell peppers into thin strips and julienne the carrots. Mince the garlic and ginger.
In a small bowl, combine the soy sauce, cornstarch, and water, whisking until smooth. Set aside.
Heat 1 tablespoon of sesame oil in a large pan over medium-high heat. Add the vegan chicken pieces and cook until golden brown, about 5-7 minutes. Remove them from the pan and set aside.
In the same pan, add the remaining sesame oil and sauté the garlic and ginger for about 1 minute until fragrant.
Add the broccoli, bell peppers, carrots, and snow peas to the pan. Stir-fry the vegetables for about 5 minutes until they are just tender-crisp.
Return the vegan chicken to the pan with the vegetables. Add the soy sauce mixture, stirring well to coat everything evenly.
Add the cooked noodles to the pan and toss everything together until well combined and heated through, about 2 minutes.
Squeeze the juice of one lime over the stir-fry and give it a final toss.
Garnish with finely chopped green onions before serving.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4269 mg | 186% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 28.8 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2750 mg | 59% | |
*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.
