5.0 from 54 votes
Spring Noodle Stir-Fry Recipe
Here's a saucy noodle stir-fry that's filled with crunchy veggies, chewy rice noodles, and tender chunks of chicken in a tangy-sweet lemon sesame sauce. Try our delicious mix of spring vegetables, or use what you have on hand, for a delicious lighter-tasting weeknight meal that's ready in under 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 571 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
Spring Stir Fry
- 8 ounces rice noodles
- 2 tablespoons cooking oil divided
- 12 pears asparagus chopped
- 6 broccolini chopped
- 2 medium carrots sliced
- 1 bunch radishes quartered
- 1 cup snap peas cut in half if large
- 2 cups purple cabbage thinly sliced
- ¼ cup minced ginger
- 3 cloves garlic finely minced
- 2 medium chicken breasts cubed
- 1 tablespoon cornstarch
- sesame seeds to serve
Lemon Sesame Sauce
- 1 tablespoon cornstarch
- ¾ cup chicken stock
- ⅓ cup fresh lemon juice
- 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.
Cup of Yum
Notes
- To switch things up you can use thinly sliced pork chops instead of the chicken. Or go vegetarian and use cubed tofu!
Nutrition Information
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
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
1033mg
(43%)
Potassium
655mg
(19%)
Fiber
4g
(16%)
Sugar
19g
(38%)
Vitamin A
6166IU
(123%)
Vitamin C
67mg
(74%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 571
% 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.