
Chicken Stir Fry Noodles
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- Serves 6
- Cooks in 35 mins (15m prep + 20m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Stir fry noodles | With chicken, and portioned for 6
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pan or wok, heat the vegetable oil over medium-high heat.
- 2.Add the minced garlic and ginger to the pan and sauté for 1-2 minutes until fragrant.
- 3.Add the sliced chicken breast to the pan and cook until browned and cooked through, about 5-6 minutes.
- 4.Add the julienned carrot, sliced bell pepper, and snow peas to the pan. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
- 5.In a small bowl, whisk together the soy sauce, hoisin sauce, and sriracha. Pour the sauce over the chicken and vegetables in the pan.
- 6.Add the cooked noodles to the pan and toss everything together until well coated in the sauce.
- 7.Cook for an additional 2-3 minutes, stirring occasionally, until the noodles are heated through.
- 8.Remove from heat and garnish with sliced green onions and sesame seeds.
- 9.Serve hot and enjoy!
lightbulb_outline Tips
- For a vegetarian version, you can omit the chicken and add extra vegetables like mushrooms, bok choy, or bean sprouts.
- If you prefer a milder flavor, reduce the amount of sriracha or omit it altogether.
- To make it gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.