Chicken Noodle Stir-Fry

15 min
4 servings
$4.02/serving

Pull out your chopsticks because this recipe has all the comfort of a bowl of soup but it’s dished up as a stir-fry.

Perfectly Balance Your Plate

This is a perfectly balanced plate.

Ingredients

¹⁄₂ pkg (14 oz/400 g) thick rice noodles

4 cups boiling water

1 pkgChicken Fried Rice Seasoning (Pack of 3) orCrispy & Crunchy Lettuce Wrap Seasoning (Pack of 3)

1 tbsp rice vinegar

1 tbsp low-sodium soy sauce

2 tbsp water

1 tbsp oil

1 lb (450 g) ground chicken

1 large bell pepper

2 cups sugar snap peas or snow peas

Toppings (optional): sliced green onion

Preparation

In Round or Multipurpose Steamer, combine rice noodles and boiling water. Ensure noodles are completely submerged—add more boiling water as needed. Stir occasionally until tender, about 8–10 min. Drain and rinse under cold water.
Meanwhile, in a small bowl, whisk together seasoning, vinegar, soy sauce, and water. Set aside.
Heat oil in Wok over medium-high heat. Add chicken. Stir-fry until cooked, breaking up chunks as needed, 5–6 min.
Thinly slice pepper; add to wok along with snap peas. Stir-fry 1–2 min or until tender crisp. Add noodles and sauce. Carefully mix everything using a scooping motion, 1 min. The wok will be full! Serve immediately and add toppings, if desired.

Nutritional Information

Per serving: Calories 430, Fat 13 g (Saturated 3 g, Trans 0.1 g), Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 52 g (Fibre 3 g, Sugars 4 g), Protein 24 g.