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

Stir-Fried Chicken and Noodles Recipe

Read Reviews (8)
4.71 8
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 cups equals 258 calories, 5 g fat (1 g saturated fat), 33 mg cholesterol, 672 mg sodium, 32 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 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

Nutritional Facts

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

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

Reviews for Stir-Fried Chicken and Noodles(8)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
Reviewed Jun. 26, 2013

Delicious!

MY REVIEW
Reviewed Feb. 9, 2013

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

MY REVIEW
Reviewed Nov. 17, 2012

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

MY REVIEW
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.

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