Vegetarian Stir Fry Chicken Noodles
This vibrant and flavorful Vegetarian Stir Fry Chicken Noodles recipe delivers a delicious twist on a classic favorite, combining plant-based chicken strips with tender rice noodles and a colorful medley of fresh vegetables. Infused with aromatic garlic, ginger, and a savory blend of soy and hoisin sauces, every bite is bursting with Asian-inspired taste. Perfect for a quick and easy weeknight dinner, this plant-based stir fry is ready in under 35 minutes and caters to both vegetarians and lovers of healthy, wholesome meals. Garnished with sesame seeds and green onions for a delightful finishing touch, it’s a satisfying dish that’s ideal for sharing—or savoring solo. Whether you’re looking for vegetarian comfort food or simply a flavorful stir fry recipe, these chicken noodles will become a household favorite.
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Recipe Information
Ingredients
- 200 grams Plant-based chicken strips
- 200 grams Rice noodles
- 1 large (julienned) Carrot
- 1 small (sliced) Red bell pepper
- 1 cup Broccoli florets
- 1 cup Snow peas
- 3 stalks (sliced) Green onions
- 3 cloves (minced) Garlic
- 1 teaspoon (grated) Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 0.5 teaspoons (optional) Chili flakes
- 1 tablespoon (for garnish) Sesame seeds
Instructions
Cook the rice noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the plant-based chicken strips and stir-fry for 3-4 minutes until lightly browned. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Toss in the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
Add the julienned carrots, sliced red bell pepper, broccoli florets, and snow peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
Return the plant-based chicken strips to the skillet. Stir in the cooked rice noodles.
In a small bowl, mix together soy sauce, hoisin sauce, and sesame oil. Pour the sauce over the noodle mixture and toss to coat everything evenly.
If desired, sprinkle chili flakes for a little spice. Stir-fry for another 1-2 minutes.
Garnish with sliced green onions and sesame seeds before serving.
Serve hot and enjoy your Vegetarian Stir Fry Chicken Noodles!
Nutrition Facts
Calories |
1149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.6 g | 79% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3633 mg | 158% | |
| Total Carbohydrate | 103.7 g | 38% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 20.1 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1374 mg | 29% | |
*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.
