NEXT RECIPE >

Stir-Fried Chicken and Noodles Recipe
Stir-Fried Chicken and Noodles Recipe photo by Taste of Home
Next Recipe

Stir-Fried Chicken and Noodles Recipe

Read Reviews
4.5 7 14
Publisher Photo
"I live in a university town that draws students from many different cultures...and I frequently come across the tasty native dish like this Chinese one," says Stacey Nutt of Ames, Iowa.
TOTAL TIME: Prep: 10 min. + marinating Cook: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 30 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup chicken broth
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup white wine or additional chicken broth
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper flakes
  • 3/4 pound boneless skinless chicken breasts, cut into strips
  • 4 teaspoons canola oil, divided
  • 2 cups broccoli florets
  • 2 cups julienned carrots
  • 2 cups shredded Chinese or napa cabbage
  • 1 cup fresh or frozen snow peas, cut into 1-inch pieces
  • 6 ounces spaghetti, broken
  • 2 teaspoons cornstarch

Nutritional Facts

1-1/3 cup: 258 calories, 5g fat (1g saturated fat), 33mg cholesterol, 672mg sodium, 32g carbohydrate (0g sugars, 4g fiber), 20g protein Diabetic Exchanges:1-1/2 starch, 2 lean meat 2 vegetable 1/2 fat

Directions

  1. In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes.
  2. Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions.
  3. Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through. Yield: 6 servings.
Originally published as Stir-Fried Chicken and Noodles in Light & Tasty April/May 2002, p14

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Stir-Fried Chicken and Noodles

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
bradel
Reviewed Aug. 6, 2013

"This is an easy and healthy recipe. I followed the recipe, except I added more garlic and mushrooms. Enjoyed it and will make again."

MY REVIEW
Helem
Reviewed Jun. 26, 2013

"Delicious!"

MY REVIEW
Susan9473
Reviewed Feb. 9, 2013

"Turned out great! I was worried there wasn't enough sauce, but it was fine."

MY REVIEW
waynerogerson
Reviewed Nov. 17, 2012

"Takes alittle time to prepare but well worth it. Very light & tasty."

MY REVIEW
stressin
Reviewed Oct. 15, 2011

"I only had low sodium beef broth on hand and using this resulted in a more intense color and flavor--very close to Chinese restaurant lo mein. I love this recipe because I can adjust the vegetable content."

MY REVIEW
AlenaE
Reviewed Jul. 20, 2011

"I have made this recipe many times. Even my kids love it and it's got lots of great veggies. We don't care for the snow peas so I just add a little more of everything else."

MY REVIEW
JessicaBader
Reviewed Feb. 8, 2010

"Love this recipe and would definately make again. The whole family love it."

Loading Image