Vegetarian Chicken Stir-Fry with Noodles and Vegetables
Elevate your weeknight dinner game with this vibrant and wholesome Vegetarian Chicken Stir-Fry with Noodles and Vegetables. This plant-based take on a classic stir-fry pairs tender vegetarian chicken strips with a medley of crisp, colorful vegetables like broccoli, carrots, red bell peppers, and sugar snap peas. Tossed in a savory sauce made from soy sauce, ginger, garlic, and a touch of vegetable stock, this dish is bursting with bold, umami flavors. The addition of rice noodles makes it a hearty, satisfying, and gluten-friendly meal ready in just 35 minutes. Perfect for busy nights, this quick and easy vegetarian stir-fry is garnished with green onions and sesame seeds for an irresistible finish. It’s a family favorite that will have everyone coming back for seconds! Perfect for anyone searching for "vegetarian stir-fry recipes," "easy plant-based dinners," or "noodle dishes with vegetables."
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Recipe Information
Ingredients
- 300 grams Vegetarian chicken strips
- 200 grams Rice noodles
- 150 grams Broccoli florets
- 1 medium, sliced Carrot
- 1 medium, sliced Red bell pepper
- 100 grams Sugar snap peas
- 3 cloves, minced Garlic
- 1 tablespoon, minced Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 100 ml Vegetable stock
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 3 sliced Green onions
- 1 tablespoon Sesame seeds
- 1 pinch Salt
- 1 pinch Black pepper
Instructions
Begin by cooking the rice noodles according to the package instructions. Once cooked, drain and set aside.
Heat 1 tablespoon of sesame oil in a large wok or frying pan over medium heat.
Add the minced garlic and ginger to the pan, sautéing for about 30 seconds until fragrant.
Add the vegetarian chicken strips to the pan. Stir-fry for about 3-4 minutes until they start to brown slightly.
Add the broccoli florets, sliced carrot, red bell pepper, and sugar snap peas to the pan. Stir-fry for another 4-5 minutes until the vegetables are tender-crisp.
In a small bowl, mix the soy sauce, vegetable stock, cornstarch, and water until well combined.
Pour the sauce into the pan and stir continuously until it thickens and coats the vegetables and chicken strips evenly.
Add the cooked noodles to the pan and toss everything together until the noodles are well coated and heated through.
Season with a pinch of salt and black pepper, adjusting according to taste.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot and enjoy your delicious vegetarian chicken stir-fry!
Nutrition Facts
Calories |
1397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 18.8 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 364 mg | 28% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1870 mg | 40% | |
*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.
