Stir Fry Noodles
Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is better for you too!
Foto: Well Plated
Ingredients
- 1 1/4 pounds boneless skinless chicken breasts or thighs (thinly sliced then cut into bite-sized pieces)
- 4 tablespoons low sodium soy sauce (plus additional to taste, divided)
- 3 cloves garlic (minced)
- 1 small bunch green onions (thinly sliced (about 1 cup), divided)
- 2 tablespoons hoisin sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon rice wine vinegar
- 2 tablespoons grapeseed oil or canola oil (divided)
- 6 ounces dry long noodles (such as soba (udon) noodles or whole wheat spaghetti or whole wheat linguine noodles)
- 6 cups thinly sliced vegetables
- 2 large eggs (lightly beaten)
- 1 to 2 teaspoons sriracha or other hot sauce (or to taste)
Steps
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Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
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In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
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Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
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In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
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To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
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Add half the scallion mixture and saute until fragrant, about 1 minute.
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Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
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Add the eggs, sriracha, chicken, and remaining scallion mixture.
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Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
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Remove from heat. Sprinkle with the reserved green onions.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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