Sesame-Ginger Noodles with Chicken & Veggies

Sesame-Ginger Noodles with Chicken & Veggies is a main course that serves 4. One serving contains 465 calories, 34g of protein, and 14g of fat. For $2.87 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of canolan oil, sesame oil, fresh cilantro, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet. 28 people have made this recipe and would make it again. It is brought to you by With Style and Grace. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is awesome. If you like this recipe, take a look at these similar recipes: One-Pot Peanut Sesame Noodles & Veggies, Spicy Sesame Ginger Chicken Stir Fry with Zucchini Noodles, and Ginger-garlic Chicken Stir Fry With Soy-sesame Noodles.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Tip: Prepare (chop, mince, etc.) all the ingredients ahead of time that will make it easier to stir fry.In a bowl, mix the chicken, 1 tablespoon of ginger, 2 teaspoons of tamari, 1 teaspoon of sesame oil, and 1 teaspoon of rice vinegar. Sprinkle lightly with salt + pepper. Let stand/marinate while preparing the noodles.Boil the noodles in a large pot of salted water, stirring frequently, until tender, about 4 minutes. Drain the noodles, rinse with cold water, and drain again. Place in a bowl and add the remaining 2 teaspoons sesame oil and toss.In a large wok or nonstick frying pan over medium-high heat, warm the vegetable oil. Add the remaining 1 tablespoon ginger, the shallot, and red pepper flakes and stir until fragrant, about 30 seconds. Add the chicken and stir until its cooked on the outside, about 2 minutes. Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage is wilted, about 3 minutes. Add the noodles, chicken broth, green onions, remaining 1 tablespoon tamari, and 1 tablespoon vinegar. Using the tongs, toss until the noodles are heated through and ingredients are well blended, about 1 minute. Season to taste with salt + pepper.Before you plate, sprinkle with cilantro and serveimmediately.Enjoy!*gluten-free *dairy-freeBe Sociable, Share!Tweet

 

Step by step:

1. Tip: Prepare (chop, mince, etc.) all the ingredients ahead of time that will make it easier to stir fry.In a bowl, mix the chicken, 1 tablespoon of ginger, 2 teaspoons of tamari, 1 teaspoon of sesame oil, and 1 teaspoon of rice vinegar. Sprinkle lightly with salt + pepper.

2. Let stand/marinate while preparing the noodles.Boil the noodles in a large pot of salted water, stirring frequently, until tender, about 4 minutes.

3. Drain the noodles, rinse with cold water, and drain again.

4. Place in a bowl and add the remaining 2 teaspoons sesame oil and toss.In a large wok or nonstick frying pan over medium-high heat, warm the vegetable oil.

5. Add the remaining 1 tablespoon ginger, the shallot, and red pepper flakes and stir until fragrant, about 30 seconds.

6. Add the chicken and stir until its cooked on the outside, about 2 minutes.

7. Add the cabbage and mushrooms and stir until the chicken is cooked through and the cabbage is wilted, about 3 minutes.

8. Add the noodles, chicken broth, green onions, remaining 1 tablespoon tamari, and 1 tablespoon vinegar. Using the tongs, toss until the noodles are heated through and ingredients are well blended, about 1 minute. Season to taste with salt + pepper.Before you plate, sprinkle with cilantro and serveimmediately.Enjoy!*gluten-free *dairy-free

9. Be Sociable, Share!Tweet

Nutrition Information:

covered percent of daily need