Can these stir fry noodles be frozen?

We do not recommend freezing these stir fried noodles. They can, however, be prepped up to 3 days in advance and reheated as needed.

What noodles for stir fry work best?

You can use just about any long pasta. We used whole wheat for the additional fiber but brown rice pasta, udon noodles, and pasta made from enriched white flour or semolina as work well. To make this stir fry noodle recipe grain-free, simply swap the wheat or rice-based noodles for grain-free noodles or use 3 cups cooked spaghetti squash or zucchini noodles (lightly steam or sauté for best results).

Can I make stir fry noodles vegetarian or vegan?

Absolutely! You can replace the chicken with extra firm tofu that has been drained and pressed to remove excess moisture, tempeh , or seitan to give this dish a boost of plant-based protein. Use brown sugar instead of honey to sweeten the sauce to make this stir fry noodle recipe vegan.

Stir Fry Noodles with Chicken (Gluten Free Option and Veggie-Filled)

Servings: 4 servings 1x

Ingredients

Cooking spray
⅓ cup coconut aminos (or 2 tablespoons soy sauce or tamari + 2 tablespoons water)
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil, divided
1 ½ teaspoons brown sugar (may substitute honey)
3 garlic cloves, grated or finely minced
¾ teaspoon fresh ginger, grated or finely minced (may substitute ⅛ teaspoon dried ginger)
4 cups thinly sliced or julienned vegetables (such as 1 cup carrots, 1 cup mushrooms, 1 cup snow peas, 1 cup red bell pepper)
4 green onions, thinly sliced, white and green parts separated
1 ¼ lbs. boneless skinless chicken breast, very thinly sliced
6 ounces uncooked whole wheat spaghetti noodles (use gluten-free pasta, if needed)

For serving:

Toasted sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

Place a large pot of water over heat and bring to a boil. Add a pinch of salt and the uncooked noodles. Cook according to package directions then drain noodles and set aside. Do not rinse.
While the noodles cook, prepare the sauce by whisking together the coconut aminos, rice vinegar, 1 teaspoon sesame oil, brown sugar, garlic, and ginger. Set aside.
Place a large skillet over medium-high heat. When the skillet is hot, add 1 teaspoon sesame oil to the skillet and swirl to coat. Add the chicken and cook for 3-4 minutes or until cooked through, stirring frequently. Remove the chicken from the pan to a clean plate.
To the same skillet add the remaining 1 teaspoon sesame oil and swirl to coat. Add the carrots, mushrooms, snow peas, bell pepper, and the white parts of the onions. Stir fry for 3-4 minutes or until just tender.
Add the cooked chicken and noodles to the pan along with the sauce. Toss to coat. Cook 2-3 minutes or until heated through, tossing occasionally.
Remove from the heat. Sprinkle with sesame seeds and serve.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Nutrition information calculated using whole wheat pasta. Using enriched pasta or rice pasta reduces the fiber to 4 grams per serving.

Nutrition Information

Serving Size: 1/5th recipe (1 heaping cup)
Calories: 415
Fat: 9 g
(Sat Fat: 1 g)
Sodium: 340 mg
Carbohydrate: 45 g
(Fiber: 7 g
Sugar: 8 g)
Protein: 39 g
Cholesterol: 97 mg

Dietary

Dairy-Free Egg-Free Gluten-free Nut-free

Recipe By: Jess Beacom