Ingredients
- 250 g (about 9 oz) flat rice noodles
- 400 g (14 oz) chicken breast, sliced (or tofu or shrimp)
- 2 tablespoons neutral cooking oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 150 g (5 oz) snow peas
- 150 g (5 oz) mushrooms, sliced
- 3 green onions, chopped
- For the sauce:
- 60 ml (¼ cup) low-sodium soy sauce or tamari
- 1½ tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- ½ teaspoon chili flakes (optional)
- Optional toppings: sesame seeds, extra green onion
Instructions
- Cook the rice noodles according to package instructions. Drain and rinse under cold water.
- Lightly season the chicken with salt and pepper.
- Heat 1 tbsp oil in a wok over high heat. Stir-fry chicken for 4–5 minutes until nearly cooked. Remove and set aside.
- Add remaining oil, then sauté garlic and ginger for 30 seconds.
- Add bell pepper, mushrooms, and snow peas. Stir-fry for 3–4 minutes until slightly tender but crisp.
- Return chicken to pan, add noodles and sauce. Toss everything together and cook for 1–2 minutes more.
- Stir in green onions, adjust seasoning, and serve immediately.
Notes
- Swap chicken with tofu, shrimp, or tempeh for variation.
- Use gluten-free tamari for a gluten-free version.
- Try other vegetables like broccoli or bok choy.
- Add a spoonful of peanut butter to the sauce for a creamy twist.
- Reheat with a splash of water to refresh sauce texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Low Fat
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 6g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 60mg
