Vegan Stir-Fried Noodles with Chicken and Vegetables
Whip up a flavorful and satisfying meal with this Vegan Stir-Fried Noodles with Chicken and Vegetables recipe, perfect for plant-based food lovers and weeknight dinners! Tender rice noodles are tossed with protein-packed vegan chicken, a colorful mix of perfectly stir-fried veggies like broccoli, carrots, and red bell peppers, and a deliciously savory homemade sauce made with soy sauce, maple syrup, and rice vinegar. Infused with aromatic garlic and ginger and topped with green onions and toasted sesame seeds, this dish offers a delightful balance of textures and flavors. Quick and easy, ready in just 30 minutes, and easily customizable for gluten-free diets, this wholesome vegan stir-fry is a crowd-pleaser for any occasion.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 g Vegan chicken (store-bought or homemade)
- 200 g Rice noodles (gluten-free if necessary)
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 1 tbsp Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Broccoli florets
- 3 tbsp Soy sauce (use tamari for gluten-free)
- 1 tbsp Maple syrup
- 1 tbsp Rice vinegar
- 1 tsp Cornstarch
- 3 tbsp Water
- 2 stalks Green onions, sliced
- 1 tbsp Toasted sesame seeds
Instructions
Prepare the rice noodles according to the package instructions. Once cooked, drain and rinse with cold water to prevent sticking. Set aside.
In a small bowl, mix together the soy sauce, maple syrup, rice vinegar, cornstarch, and water. Stir well to combine and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the vegan chicken pieces and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Sauté the minced garlic and ginger for 1 minute until fragrant.
Add the carrot, red bell pepper, and broccoli florets to the pan. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Return the vegan chicken to the pan and toss to combine with the vegetables.
Pour the prepared sauce into the pan and stir well to coat all the ingredients. Cook for an additional 2-3 minutes until the sauce thickens slightly.
Add the cooked rice noodles to the pan and gently toss everything together to ensure the noodles are evenly coated with the sauce.
Remove from heat and garnish with green onions and toasted sesame seeds before serving. Enjoy your vegan stir-fried noodles!
Nutrition Facts
Calories |
993 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 26.9 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1198 mg | 25% | |
*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.
