Speedy Chicken & Vegetable Noodle Stir-fry
A quick and flavorful stir-fry packed with tender chicken breast and a medley of seasonal vegetables like cabbage, carrots, and bell peppers, all tossed with light rice noodles in a savory soy-ginger sauce. It's a balanced and satisfying meal ready in minutes.
Ingredients
- Chicken Breast200 g
- Rice Noodle55 g
- Carrot50 g
- Bell Pepper75 g
- Onion50 g
- Garlic10 g
- Bell Pepper75 g
- Sesame Oil5 ml
- Olive Oil7.5 ml
- Salt1.5 g
- Black Pepper0.5 g
- Cabbage100 g
- Ginger5 g
- Soy Sauce15 ml
Instructions
- 1Step 1
Step 1: Prepare the ingredients. Slice chicken breast into thin strips. Shred cabbage, julienne carrots, slice bell pepper and onion. Mince garlic and ginger. (10 minutes)
- 2Step 2
Step 2: Cook the rice noodles according to package instructions, typically by soaking in hot water for 5-7 minutes or boiling briefly. Drain and set aside. (5 minutes, concurrent with other prep)
- 3Step 3
Step 3: Heat 7.5 ml of olive oil in a large wok or skillet over high heat. Add chicken strips and stir-fry for 3-4 minutes until lightly browned and mostly cooked through. Remove chicken from the pan and set aside. (4 minutes)
- 4Step 4
Step 4: Add a splash more oil if needed (from the remaining 7.5ml). Add onion and carrots to the pan and stir-fry for 2 minutes. (2 minutes)
- 5Step 5
Step 5: Add cabbage, bell pepper, minced garlic, and ginger to the pan. Stir-fry for another 2 minutes until vegetables are tender-crisp. (2 minutes)
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