Spring Noodle Stir-Fry Recipe
User Reviews
5
Spring Noodle Stir-Fry Recipe
Description
In this stir-fry, rice noodles are soaked briefly to partially soften before being combined with fresh chopped vegetables common to spring such as asparagus, broccolini, carrots, radishes, snap peas, and thinly sliced purple cabbage. The vegetables are stir-fried with minced ginger and garlic to release their aromatics. Chicken breast, dusted with cornstarch for a slight crust, is cooked separately until golden and combined with the noodles and vegetables.
The sauce is a lemon sesame blend made with chicken stock, lemon juice, honey, sesame oil, soy sauce, and cornstarch to thicken. Tossing everything together in the pan coats the ingredients evenly with a bright, slightly sweet and savory glaze. Sesame seeds added at the end provide a subtle crunch and nutty note.
Alternative protein options include thinly sliced pork chops or cubed tofu for a vegetarian version. This stir-fry showcases fresh spring produce with a balanced sauce that complements the natural textures of the ingredients.
Ingredients
Spring Stir Fry
- 8 ounces rice noodles
- 2 tablespoons neutral cooking oil divided, generic cooking oil
- 12 pears asparagus chopped
- 6 broccolini chopped
- 2 medium carrot sliced
- 1 bunch radish quartered
- 1 cup snap peas cut in half if large
- 2 cups purple cabbage thinly sliced
- ¼ cup ginger minced
- 3 cloves garlic finely minced
- 2 medium chicken breast cubed
- 1 tablespoon cornstarch
- sesame seeds to serve
Lemon Sesame Sauce
- 1 tablespoon cornstarch
- ¾ cup chicken stock
- ⅓ cup lemon juice fresh
- 3 tablespoons honey
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce gluten-free if needed
Instructions
- Bring a large pot of water to a boil. Remove the pot from the heat, add the rice noodles, and let them soak for 1 minute - they will not be fully cooked at this point. Drain the noodles then rinse them under cold running water.
- While the water is heating, chop the veggies and make the sauce. Add the cornstarch and a splash of the chicken stock to a 2-cup measuring cup or bowl and mix well. Add the remaining sauce ingredients and stir.
- Heat 1 tablespoon of the oil in a large pan or wok over medium-high heat then add the asparagus, broccolini, carrots, radishes, snap peas, and cabbage and stir fry for 2-3 minutes or until the veggies begin to soften. Add the ginger and garlic and cook for 1 minute more and then remove the vegetables from the pan.
- Toss the chicken with the cornstarch. Heat the remaining tablespoon of the oil in the pan then add the chicken and cook until it is lightly golden and cooked through, about 5 minutes.
- Add the semi-cooked noodles and vegetables to the pan then pour the sauce over the top. Gently toss the noodles using tongs until the sauce thickens, about 2 minutes. Serve the stir fry topped with sesame seeds.
Notes
- You can substitute chicken with thinly sliced pork chops or cubed tofu for a vegetarian option.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 571kcal | 29% |
| Carbohydrates | 79g | 26% |
| Protein | 19g | 38% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 1033mg | 43% |
| Potassium | 655mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 6166IU | 123% |
| Vitamin C | 67mg | 74% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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