Vegan Stir-Fried Noodles with Vegetables and Chicken
Whip up a quick and healthy dinner with this Vegan Stir-Fried Noodles with Vegetables and Chicken, the perfect plant-based twist on a classic takeout favorite. Loaded with colorful vegetables like carrots, red bell peppers, broccoli, and snow peas, and paired with tender vegan chicken made from soy or seitan, this meal is a flavorful, protein-packed delight. The dish is tossed in a savory blend of soy sauce, hoisin, and a hint of sesame oil, balancing sweet and salty notes with the option to add a spicy kick from sriracha. Ready in just 30 minutes, this recipe is perfect for busy weeknights and can easily be made gluten-free by using tamari and gluten-free noodles. Garnished with fresh green onions and sesame seeds, it’s a true crowd-pleaser for vegans and non-vegans alike!
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Recipe Information
Ingredients
- 250 g Rice noodles (or gluten-free noodles if needed)
- 200 g Vegan chicken (soy-based or seitan-based)
- 2 tbsp Vegetable oil (or any neutral oil)
- 3 cloves Garlic, minced
- 1 tsp Ginger, grated
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, sliced thinly
- 1 cup Broccoli florets
- 1 cup Snow peas, trimmed
- 3 tbsp Soy sauce (or tamari for gluten-free)
- 2 tbsp Hoison sauce (vegan, check label)
- 1 tsp Sesame oil
- 1 tsp Sriracha (optional)
- 2 stalks Green onions, sliced
- 1 tsp Sesame seeds
Instructions
Cook the rice noodles according to the package instructions, drain, and set aside. Rinse under cold water to prevent sticking.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the vegan chicken and stir-fry for 3-4 minutes until lightly golden. Remove from the pan and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.
Add the carrot, red bell pepper, broccoli, and snow peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, hoisin sauce, sesame oil, and sriracha (if using).
Return the cooked vegan chicken to the skillet with the vegetables and pour in the sauce. Toss to coat everything evenly.
Add the cooked noodles to the skillet and toss well to combine. Cook for an additional 2-3 minutes, ensuring the noodles are heated through and well-coated with sauce.
Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.6 g | 67% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4480 mg | 195% | |
| Total Carbohydrate | 187.3 g | 68% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 32.6 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1964 mg | 42% | |
*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.
