Chicken Stir-Fry with Noodles
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Averie Cooks · by Averie Sunshine★ 4.9 (11)

Chicken Stir-Fry with Noodles

NUTRITION · PER SERVING15M COOK
CAL 22%·PRO 51%
CARBS 57G53% OF CAL
3G FIBER0G ADDED0G INTRINSIC39G OTHER15G TOTAL SUGAR
FAT 12G25% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick stir-fry of chicken and vegetables over noodles in an Asian-inspired sauce. Ready in 15 minutes and far better than takeout.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 6
  • 8.8 ounces thin wheat noodles ((read FAQs for noodle options))
  • 1/3 cup lite soy Sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • red miso paste (sriracha, red pepper flakes, and/or chili garlic sauce; optional and to taste for a spicier stir fry)
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breast (cut into bite-sized pieces)
  • 4 cloves garlic (finely minced or pressed)
  • 3 cups broccoli florets
  • 1 extra-large or 2 medium/large carrots (peeled and thinly sliced on the bias)
  • 1 cup sugar snap peas
  • 1 (14.5 ounce) can baby corn (drained)
  • bamboo shoots or water chestnuts (optional)
  • 1/3 cup green onions (sliced into thin rounds)
  • soy sauce (to taste if desired)
PREP
5M
SODIUM
1496MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.