Vegan Stir Fry Chicken Noodles
Elevate your weeknight dinners with this vibrant and satisfying Vegan Stir Fry Chicken Noodles recipe! Packed with fresh, crisp vegetables like broccoli, carrots, snow peas, and red bell peppers, this dish combines wholesome plant-based protein from vegan chicken strips with gluten-free rice noodles for a hearty yet healthy meal. Flavored with a perfectly balanced stir fry sauce made from soy sauce, hoisin sauce, and a hint of maple syrup, every bite bursts with savory-sweet umami goodness. Minimal prep and quick cooking make this recipe a go-to for busy evenings, while the fragrant combination of garlic, ginger, and sesame oil infuses authentic, irresistible aromas. Garnished with green onions and sesame seeds, this vibrant stir fry is as beautiful as it is delicious. Perfect for anyone seeking vegan, gluten-free, or dairy-free meal options, it’s a versatile crowd-pleaser the whole family will love.
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Recipe Information
Ingredients
- 200 grams Vegan chicken strips (plant-based protein)
- 200 grams Rice noodles (gluten-free)
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, thinly sliced
- 150 grams Broccoli florets
- 100 grams Snow peas
- 3 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Hoisin sauce (vegan and gluten-free)
- 1 teaspoon Maple syrup
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions, sliced
- 1 teaspoon Sesame seeds
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
In a small bowl, mix the soy sauce, hoisin sauce, maple syrup, cornstarch, and water to make the stir fry sauce. Set aside.
Heat the sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant.
Add the vegan chicken strips to the skillet and cook for 3-4 minutes until lightly browned. Remove from the skillet and set aside.
Add the carrot, red bell pepper, broccoli, and snow peas to the skillet. Stir fry for 5-6 minutes until the vegetables are tender but still crisp.
Return the vegan chicken strips to the skillet and pour the stir fry sauce over the mixture. Stir everything well to coat evenly.
Toss in the cooked rice noodles and stir gently to combine, ensuring the sauce is evenly distributed.
Remove from heat and garnish with sliced green onions and sesame seeds before serving.
Serve hot and enjoy!
Nutrition Facts
Calories |
1183 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4783 mg | 208% | |
| Total Carbohydrate | 161.3 g | 59% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 34.7 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1742 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.
