Vegetarian Stir-Fried Noodles with Vegetables and Chicken
Elevate your weeknight dinner routine with this vibrant recipe for Vegetarian Stir-Fried Noodles with Vegetables and Chicken! This dish combines tender, egg-free noodles with colorful veggies like snap peas, broccoli, and red bell peppers, all tossed in a flavorful soy sauce-based stir-fry. Packed with the warmth of garlic and ginger, this recipe offers a savory-sweet balance with a touch of brown sugar and rice vinegar, while sesame oil adds a delectable nuttiness. Ready in just 30 minutes, it's perfect for busy schedules and can be customized for gluten-free diets using tamari. Garnished with crunchy sesame seeds, fresh cilantro, and a kick of red chili flakes (if desired), this satisfying meal is a feast for the senses—whether served steaming hot or enjoyed as leftovers. An easy and delicious option for vegetarian stir-fry lovers seeking bold flavors and wholesome ingredients!
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Recipe Information
Ingredients
- 250 grams Dried noodles (egg-free, such as rice noodles or wheat-based udon)
- 2 tablespoons Vegetable oil
- 3 pieces Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 1 large Carrot, julienned
- 1 medium Red bell pepper, sliced
- 2 cups Broccoli florets
- 1 cup Snap peas
- 2 stalks Green onions, sliced diagonally
- 4 tablespoons Soy sauce (use tamari for a gluten-free option)
- 1 teaspoon Sesame oil
- 1 tablespoon Rice vinegar
- 1 teaspoon Brown sugar
- 0.5 teaspoon Red chili flakes (optional)
- 1 tablespoon Sesame seeds, for garnish
- 2 tablespoons Fresh cilantro, chopped (optional)
Instructions
Cook the noodles according to package instructions. Drain, rinse under cold water to stop the cooking, and set aside.
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, and red chili flakes (if using). Set the sauce aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil.
Once hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
Add the carrot, red bell pepper, broccoli, and snap peas to the wok. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
Push the vegetables to one side of the wok and add the cooked noodles to the other side. Pour the prepared sauce over the noodles and toss to coat evenly.
Mix the noodles and vegetables together. Stir-fry for an additional 2-3 minutes to heat through.
Remove from heat and transfer the stir-fry to a serving platter.
Garnish with sesame seeds, sliced green onions, and optional fresh cilantro before serving.
Nutrition Facts
Calories |
1564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3821 mg | 166% | |
| Total Carbohydrate | 248.9 g | 91% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 21.6 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1183 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.
