Stir-Fried Noodles with Chicken and Vegetables

Stir-Fried Noodles with Chicken and Vegetables is a vibrant and satisfying dish that brings together tender chicken, crisp vegetables, and gluten-free noodles in a flavorful stir-fry. This dish is perfect for a quick weeknight dinner, packed with nutrients and deliciousness.

Ingredients

• Gluten-free rice noodles - 150 grams
• Chicken breast, thinly sliced - 200 grams
• Broccoli florets - 100 grams
• Red bell pepper, sliced - 1 medium
• Carrot, julienned - 1 medium
• Green onions, chopped - 3 stalks
• Garlic, minced - 2 cloves
• Ginger, grated - 1 teaspoon
• Soy sauce (gluten-free) - 3 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Sesame seeds - 1 tablespoon (optional)

Steps

1. Cook the gluten-free rice noodles according to package instructions, then drain and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
4. Add the sliced chicken breast to the skillet and cook for 5-7 minutes, or until fully cooked and browned.
5. Stir in the broccoli, red bell pepper, and carrot, and cook for another 3-4 minutes until the vegetables are tender-crisp.
6. Add the cooked rice noodles to the skillet along with the soy sauce and sesame oil.
7. Toss everything together until well combined and heated through, about 2-3 minutes.
8. Season with salt and black pepper to taste.
9. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 50 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 85 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken, which supports muscle health.
• Rich in vitamins and minerals from a variety of vegetables, promoting overall health.

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