Chicken Noodle Stir-Fry
SteamersLunchSugar ConsciousOne DishDinnerOnion-freeLunchGluten-freeHigh ProteinBetter Than TakeoutChicken & PoultryLunar New YearDairy-freeDinnerWok
Pull out your chopsticks because this recipe has all the comfort of a bowl of soup but it’s dished up as a stir-fry.
Ingredients
- 1⁄2 pkg (14 oz/400 g) thick rice noodles
- 4 cups boiling water
- 1 pkg Chicken Fried Rice Seasoning or Crispy & Crunchy Lettuce Wrap Seasoning
- 1 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 2 tbsp water
- 1 tbsp oil
- 1 lb (450 g) ground chicken
- 1 large bell pepper
- 2 cups sugar snap peas or snow peas
Preparation
- In Round or Multipurpose Steamer, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Stir occasionally until tender, about 8–10 min. Drain and rinse under cold water.
- Meanwhile, in a small bowl, whisk together seasoning, vinegar, soy sauce, and water. Set aside.
- Heat oil in Wok over medium-high heat. Add chicken. Stir-fry until cooked, breaking up chunks as needed, 5–6 min.
- Thinly slice pepper; add to wok along with snap peas. Stir-fry 1–2 min or until tender crisp. Add noodles and sauce. Carefully mix everything using a scooping motion, 1 min. The wok will be full! Serve immediately and add toppings, if desired.
Epicure Products Used
Nutritional Information
Per serving: Calories 430, Fat 13 g (Saturated 3 g, 0.1 0 g), Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 52 g (Fiber 3 g, Sugars 4 g), Protein 24 g.
Perfectly Balance Your Plate
This is a perfectly balanced plate.