Chicken Vegetable Noodle Stir-Fry
recipe

A delicious and quick chicken and vegetable noodle stir-fry that brings the vibes of spring and summer to your plate. Full of flavor and color, this recipe is perfect for a family dinner.
Preparation Time: 30 minutes
Serving Size: 4

Ingredients

- 4 whole grain noodle cakes
- Sea salt
- 300 g chicken breast strips
- Sesame oil or peanut oil
- 3 garlic cloves
- 500 g stir-fry vegetables (e.g., mixed Asian vegetables)
- 3 kale leaves
- A handful of baby spinach
- 1 tbsp soy sauce
- 2 tsp honey
Sauce:
- 1/2 dl lemon juice
- 1/4 dl orange juice
- 1.5 tbsp oyster sauce
- 1 tbsp sweet chili sauce
- 1 tbsp sesame seeds
- 2 tsp peanut butter
- 1/2 tsp ginger paste

Instructions

1. First, mix all the sauce ingredients together in a bowl.
2. Rinse the kale and spinach leaves. Remove the stems from the kale and chop the leaves.
3. Peel and chop the garlic cloves.
4. Bring water to a boil for the noodles and add sea salt. Once boiling, remove from heat and add the noodles. Stir gently and let sit for about 3 minutes. Drain.
5. Drizzle oil into a wok and heat it up. Add the chicken strips and brown them, stirring occasionally.
6. Add the garlic, stir-fry vegetables, and kale. Cook for about 6 minutes.
7. Add the spinach, noodles, and sauce. Heat while stirring. Drizzle in soy sauce and liquid honey last. Mix one final time and serve.
Nutritional Information per Serving (approx.):
- Calories: 450 kcal
- Protein: 30 g
- Carbohydrates: 50 g
- Fat: 15 g
- Fiber: 6 g

Reviews: 4.7 (4120 reviews) ★★★★★ share