Wok-Fried Ginger Chicken Noodles

Tender pieces of boneless, skinless chicken thighs stir-fried with colorful bell peppers, carrots, and rice noodles in a savory ginger-garlic sauce (soy-free!), perfect for a quick and fresh meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy
• Cost: $2.97/serving

Dietary

• Dairy-Free
• Soy-Free
• Nut-Free
• Egg-Free
• Gluten-Free
• High-Protein

Tags

• stir-fry
• quick
• healthy
• savory
• fresh
• kid-friendly

Ingredients

• 8 ounce rice noodles (Pad Thai style)
• 1 tablespoon sesame oil
• 1 pound chicken thigh (boneless, skinless, thinly sliced)
• 1 red bell pepper (thinly sliced)
• 1 cup shredded carrots
• 1 tablespoon fresh ginger (minced)
• 2 clove garlic (minced)
• 0.25 cup coconut aminos
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 teaspoon arrowroot starch
• 2 tablespoon water
• 2 scallions (sliced, for garnish)

Instructions

1. Cook rice noodles according to package directions until tender but still firm. Drain, rinse with cold water, and set aside.
2. In a small bowl, whisk together coconut aminos, rice vinegar, brown sugar, 1 teaspoon arrowroot starch, and 2 tablespoons water. Set aside.
3. Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high heat. Add thinly sliced chicken thighs and cook, stirring frequently, until browned and cooked through, about 5-7 minutes. Remove chicken from wok and set aside.
4. Add thinly sliced red bell pepper and shredded carrots to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. Stir in minced fresh ginger and minced garlic. Cook for 1 minute until fragrant.
6. Return cooked chicken to the wok. Add the cooked rice noodles and pour the sauce over everything. Toss well to combine and coat the noodles and chicken evenly. Cook for 1-2 minutes until sauce thickens slightly.
7. Serve immediately, garnished with sliced scallions if desired.

Nutrition (per serving)

• Calories: 420
• Protein: 36.5 g
• Carbohydrates: 40.3 g
• Fat: 13.8 g
• Fiber: 3.5 g
• Sodium: 710 mg
• Saturated Fat: 2.5 g
• Sugar: 7.8 g
• Cholesterol: 105 mg