Tender chicken, crisp vegetables and silky rice noodles are brought together in a rich, savoury homemade stir fry sauce. Ready in under 30 minutes, this Chicken & Vegetable Stir Fry Noodles recipe is perfect for busy weeknights and proves that nutritious meals don’t need to be complicated.
Every mouthful delivers juicy chicken, vibrant vegetables and perfectly coated noodles, finished with fresh spring onions, toasted sesame seeds and a sprinkle of chilli flakes for just the right amount of warmth.
Why This Recipe Works
➡️ By combining lean protein, nourishing carbohydrates, healthy fats and plenty of colourful vegetables creates a macronutrient powerhouse.
➡️ Chicken breast provides high-quality protein containing all 9 essential amino acids. One of which is leucine. Leucine plays an important role in stimulating muscle protein synthesis. Making this recipe a great option after exercise or simply for supporting everyday muscle maintenance.
➡️ Not just one or two vegetables, this recipe includes a colourful variety including pak choi, peppers, and mushrooms. Each vegetable provides its own unique combination of vitamins, minerals and naturally occurring plant compounds called polyphenols. Polyphenols are a large family of bioactive compounds produced by plants to help protect themselves from environmental stress. By helping protect cells against oxidative stress, reducing inflammation, supporting the growth of beneficial gut bacteria. Different coloured vegetables contain different types of polyphenols, making variety one of the simplest ways to increase the diversity of these beneficial compounds.
➡️ Red peppers are exceptionally rich in Vitamin C, providing more than many citrus fruits gram for gram. Vitamin C contributes to the normal function of the immune system. Also helping increase the absorption of iron from plant foods eaten within the same meal.
➡️ Carrots are naturally rich in beta-carotene, which the body converts into Vitamin A as needed. Vitamin A supports normal vision, healthy skin and immune function. The bright orange colour reflects the abundance of protective carotenoid pigments.
➡️ Mushrooms provide several important B vitamins: Riboflavin (Vitamin B2) and Niacin (Vitamin B3), alongside Selenium. These nutrients contribute to normal energy metabolism and help protect our cells against oxidative stress.
➡️ Pak choi and beansprouts add freshness, crunch and a valuable source of Vitamin K, Folate, Potassium and Calcium. Together these nutrients help support normal bone health, cell division and healthy muscle and nerve function.
➡️ Garlic and fresh ginger don’t just add incredible flavour. They naturally contain a range of bioactive plant compounds. Which contribute to their distinctive taste, allowing you to build a rich, savoury sauce with less reliance on excess salt.
➡️ Rice noodles provide a source of carbohydrates, the body’s preferred source of energy. Pairing them with lean protein, vegetables and healthy fats. This slows digestion, creating a meal that’s both satisfying and nourishing.
➡️ Sesame seeds provide predominantly unsaturated fats, alongside Calcium, Magnesium and Copper. Plus the chilli flakes contain capsaicin, the natural compound responsible for their gentle heat. Capsaicin gives chilli peppers their characteristic warmth and has been studied for its potential role in supporting normal metabolism and contributing to a healthy inflammatory response. Together, the sesame seeds and chilli flakes add flavour, texture and a delicious finishing touch that elevates the whole dish.
Chicken & Vegetable Stir Fry Noodles
Ingredients
Equipment
Method
- Bring a large saucepan of water to the boil and cook the rice noodles according to the packet instructions until just tender. Drain, rinse under cold water to stop the cooking process and set aside.
- In a small bowl or jug, whisk together the light soy sauce, dark soy sauce, oyster sauce, honey, rice vinegar, sesame oil, water and cornflour until smooth. Set aside.
- Place the sliced chicken into a bowl and toss with 1 tablespoon of cornflour until evenly coated.
- Heat 1 tablespoon sesame oil in a large wok or non-stick frying pan over a medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Remove from the pan and set aside.
- Add the garlic and fresh ginger to the pan and cook for around 30 seconds until fragrant.
- Add the red pepper, carrot and mushrooms. Stir fry for 3-4 minutes, allowing the vegetables to soften slightly whilst still retaining some crunch.
- Stir in the pak choi, beansprouts and most of the spring onions, cooking for a further 2 minutes until the pak choi has just wilted.
- Return the cooked chicken to the pan, followed by the cooked rice noodles.
- Pour over the prepared stir fry sauce and gently toss everything together for 2-3 minutes, ensuring the noodles, chicken and vegetables are evenly coated and the sauce has thickened slightly.
- Divide between 4 bowls and garnish with the remaining spring onions, sesame seeds and a sprinkle of chilli flakes before serving.
