Quick Asian Noodle Stir-Fry with Vegetables
A colorful and healthy dish that combines tender noodles with vibrant vegetables and a flavorful stir-fry sauce, perfect for a quick weeknight dinner.
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Ingredients
Yields 4 servings
- (16 oz) rice noodles
- (4 tbsp) vegetable oil
- (2) chicken breast, sliced
- (4 cloves) garlic, minced
- (2) red bell pepper, sliced
- (2) yellow bell pepper, sliced
- (2 cups) broccoli florets
- (2 cups) snap peas
- (1/2 cups) soy sauce
- (2 tbsp) sesame oil
- (2 tbsp) honey
- (1/2 cups) chopped green onions
- (2 tbsp) sesame seeds (optional)
Instructions
- 1
Cook the (16 oz) rice noodles according to package instructions, then drain and set aside.
- 2
In a large skillet or wok, heat (4 tbsp) vegetable oil over medium-high heat.
- 3
Add the (2) sliced chicken breast to the skillet and sauté until cooked through, about 5-7 minutes.
- 4
Stir in the (4 cloves) minced garlic and cook for an additional 1 minute until fragrant.
- 5
Add the (2) sliced red bell pepper, (2) sliced yellow bell pepper, (2 cup) broccoli florets, and (2 cup) snap peas to the skillet. Stir-fry for about 5-6 minutes until the vegetables are tender-crisp.
- 6
In a small bowl, mix together (1/2 cup) soy sauce, (2 tbsp) sesame oil, (2 tbsp) honey, and to create the stir-fry sauce.
- 7
Pour the sauce over the chicken and vegetables in the skillet and toss to coat evenly.
- 8
Add the cooked noodles to the skillet and toss everything together until well combined and heated through.
- 9
Garnish with (1/2 cup) chopped green onions and (2 tbsp) sesame seeds if using before serving.
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