Vegetarian Stir-Fried Noodles with Chicken and Vegetables
Discover the ultimate weeknight meal with these Vegetarian Stir-Fried Noodles with Chicken and Vegetables, packed with vibrant colors and tantalizing flavors. This recipe combines tender chow mein noodles, an array of fresh vegetables like carrots, snap peas, and mushrooms, and a savory homemade sauce featuring soy sauce, hoisin, and a hint of brown sugar. Sautéed in fragrant sesame oil alongside garlic and ginger, this dish delivers restaurant-quality taste in just 30 minutes. Perfect for vegetarians or anyone craving a lighter, veggie-forward twist on a classic noodle stir-fry, it's customizable to dietary needs with gluten-free options. Garnished with green onions and optional toasted sesame seeds, serve it piping hot for a satisfying, healthy family dinner everyone will love.
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Recipe Information
Ingredients
- 8 oz chow mein noodles (or other stir-fry noodles)
- 2 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 1 small zucchini, julienned
- 1 cup mushrooms, sliced
- 1 cup snap peas
- 2 stalks green onions, chopped
- 3 tbsp soy sauce (use gluten-free if needed)
- 2 tbsp hoisin sauce (optional)
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp cornstarch
- 2 tbsp water
- 1 tbsp toasted sesame seeds (optional, for garnish)
Instructions
Cook the noodles according to the package instructions. Drain and set aside.
In a small bowl, mix the soy sauce, hoisin sauce (if using), rice vinegar, brown sugar, cornstarch, and water. Stir well and set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
Add the carrots, red bell pepper, zucchini, mushrooms, and snap peas to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are tender-crisp.
Push the vegetables to one side of the skillet and add the remaining 1 tablespoon of sesame oil to the empty space.
Add the cooked noodles to the skillet and pour the sauce mixture over the noodles.
Toss the noodles and vegetables together, ensuring they are evenly coated with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld.
Sprinkle the stir-fry with chopped green onions and toasted sesame seeds, if desired. Serve warm.
Nutrition Facts
Calories |
1246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.1 g | 57% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4741 mg | 206% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 37.7 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 291 mg | 22% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1893 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.
