Stir-fried Carrot Noodles with Chicken
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Stir-fried chicken thighs with spiralized carrot noodles, ginger, and soy sauce, with a wok-seared flavor. A quick, flavorful Asian-inspired dish that's lighter than wheat noodles but equally satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound boneless skinless chicken thighs ((450g, cut into bite-sized pieces))
- 2 teaspoons vegetable oil ((plus 2 tablespoons))
- 1 teaspoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon sugar ((or honey))
- 1 1/2 tablespoons soy sauce ((plus 1 tablespoon))
- 1/2 teaspoon crushed red pepper flakes
- 5 slices ginger
- 6 medium carrots ((julienned or spiralized into long “noodles”))
- 2 scallions ((cut into 2-inch lengths))
- 3 cups baby spinach
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 5m
- Sodium
- 817mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1371mg
- Calcium
- 130mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 817MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.