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Stir-Fry Noodles with Chicken, Shitake Mushrooms and Chinese Vegetables Recipe

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Stir-Fry Noodles with Chicken, Shitake Mushrooms and Chinese Vegetables is a delicious and healthy one dish meal. Sponsored by Barilla.

Stir-Fry Noodles with Chicken, Shitake Mushrooms and Chinese Vegetables

Stir-Fry Noodles with Chicken, Shitake Mushrooms and Baby Bok Choy

When I first started introducing whole grains to my kids, I have to admit I was a bit sneaky. I’d use white whole wheat bread in French toast, sandwiches and grilled cheese. I also made fried rice using brown rice since I figured my kids would think the rice was brown because of the soy sauce.

Over time my kids have gotten used to heartier whole grains, whole grain bread and whole grain pasta. In fact, last fall, one of my sons actually reported back that he chose the brown bread over white bread for his sandwich at school because he had a cross country meet that afternoon. See, kids actually do pay attention more than we think.

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What made me decide to transition my kids to whole grains you might ask? The reason is simple: I want to instill healthy eating habits in my kids while they’re still living at home. After all, whole grains can lower the risk of type 2 diabetes, stroke and heart disease. The 2010 Dietary Guidelines for Americans recommend all of us consume half or more of our grains as whole grain, with adults and kids age 9 and up, getting at least 3 to 5 servings of whole grains every day. For younger children, the recommendation is 2 to 3 servings or more. A serving size is an ounce, which equals one slice of bread, a half cup of cooked grain, or a half cup cooked pasta. Fortunately, there are lots of high-quality whole grain products on the market today. Whole grain bread isn’t the rock hard bread I remember from my childhood, and whole grain pastas are available that are more kid friendly.

Barilla® Whole Grain Pasta was one of the first whole grain pastas I introduced to my kids. Made with 51% whole wheat, Barilla® Whole Grain Pasta is all-natural, and has 3 times the fiber (6 grams dietary fiber in one serving) than regular pasta (2 grams dietary fiber). What I like about it is that this whole grain pasta looks and tastes more like the regular pasta kids are used to, making it an easy way to add whole grains and fiber to my family’s diet. Barilla® actually has a taste guarantee-if you don’t love it, you get a free box of their regular pasta. Stir-Fry Noodles with Chicken, Shitake Mushrooms and Chinese Vegetables When introducing whole grain foods like brown rice or pasta to your family’s diet, I do think it’s important to choose the right ingredients to compliment the textures and heartier flavor of whole grains. For example, I’ve found that spices and briny sauces like soy sauce, oyster sauce and fish sauce work nicely with brown rice, especially when making fried rice.

When serving whole grain pasta, bold, flavorful, heartier sauces and deep-colored sauces work best. For example, a hearty Puttanesca Sauce, Bolognese Sauce, Tomato Paste Sauce, or Italian Tuna Sauce would all go perfectly with whole grain pasta.

One tip I’d offer up when cooking whole grain pasta–be sure to cook it al dente. Don’t overcook it; otherwise it will break down, and the consistency will be mushy. To test this theory of using bold flavorful sauces with whole grain pasta, I made Stir-Fry Chinese Noodles with Chicken, Shitake Mushrooms and Vegetables the other night, which had soy sauce and oyster sauce as seasonings. When my boys asked what was for dinner, I simply said, “Chinese noodles with chicken.” No one asked what kind of pasta I used, and I didn’t volunteer it.

As I said in a recent post, sometimes things are best left unsaid (at least until after the first few bites). No leftovers. I think that says it all.

Stir-Fry Noodles with Chicken, Shitake Mushrooms and Chinese Vegetables
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Stir-Fry Noodles with Chicken, Shitake Mushrooms and Chinese Vegetables

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 176 kcal

Ingredients

  • 1 pound boneless chicken breast or thigh trimmed of fat, cut into 1/4" wide strips

Chicken Marinade

  • 1 teaspoon cornstarch
  • 2 teaspoons soy sauce
  • 1 teaspoon rice wine or sherry
  • 1 teaspoon sesame oil
  • 1/4 teaspoon organic sugar
  • 1/8 teaspoon black pepper

Stir-Fry Ingredients

  • 2 tablespoons grapeseed oil or other flavorless oil divided
  • 1 onion thinly sliced
  • 2 teaspoons fresh ginger minced
  • 1 red bell pepper
  • 3 cups baby bok choy trimmed and cut into bite size pieces
  • 8 fresh shitake mushrooms stems removed, caps cut in half
  • 2 scallions trimmed, cut into 1" pieces
  • 1 box whole grain thin spaghetti cooked al dente according to package directions

Stir-Fry Sauce

  • 2 tablespoons oyster sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 cup chicken broth

Instructions

  1. Place chicken strips in a medium bowl. Add Chicken Marinade ingredients and toss well. Set aside (chicken can be left in marinade overnight in the refrigerator).
  2. Heat one tablespoon oil in a wok or large saute pan on medium heat. Add onion and ginger and saute until aromatic, about 2 minutes. Add red bell pepper, bok choy, shitake mushrooms and white part of scallions. Continue to saute until bok choy is just tender but still has some crunch, about 2 more minutes. Transfer vegetables to a bowl. Set aside.
  3. Heat remaining tablespoon of oil in wok. Add marinated chicken to wok and use a spatula to spread the chicken in a single layer. Let cook for 2-3 minutes, then flip chicken pieces over. Cook another 3 minutes or until chicken is cooked through.
  4. Add cooked spaghetti to wok along with cooked vegetables. Toss until ingredients are mixed together.
  5. Mix together Stir-Fry Sauce and add to wok. Toss noodles until coated with sauce. Continue cooking noodles, tossing until noodles are warmed through.

Recipe Notes

My kids like to eat these noodles with some Sriracha Sauce on top.

Nutrition Facts
Stir-Fry Noodles with Chicken, Shitake Mushrooms and Chinese Vegetables
Amount Per Serving
Calories 176 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Cholesterol 48mg 16%
Sodium 495mg 21%
Potassium 423mg 12%
Total Carbohydrates 7g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 17g 34%
Vitamin A 64%
Vitamin C 66%
Calcium 7.5%
Iron 5.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments

  8. i love it when that happens!!! people just choosing whole grains b/c they prefer it. i always use brown rice when entertaining for ppl hehehe. love the asian spin on these noodles! they would go really well with soba/buckwheat noodles too!

    Reply

    • What a healthy host – your friends are so fortunate to have you cook for them, I’m sure they appreciate your effort to keep them healthy. Yes, soba/buckwheat noodles would be great too!

      Reply

  10. Barilla was the first company I tried for whole grain pasta too! I’ve used their spaghetti to make some pretty killer stir fries and seafood dishes. I like that it doesn’t have the blah taste of whole wheat but has way better nutritional value than regular pasta.
    And I actually like the taste of brown rice better than white rice. Always have, for some reason!

    Reply

  15. I just love how a big company DOES produce a whole grain pasta! It doesn’t seem like that long ago that all you were able to find in a grocery store was white pasta..

    Reply

  23. Not entering the giveaway, but wanted to comment that your pasta dish looks fabulous! Prior to my gluten-free diet, I used to make Barilla whole grain pasta all the time. Now, even though my kids aren’t gluten-free, we all eat the same quinoa/corn gluten-free pasta. Loved your comment about the soy sauce disguising the brown rice. My kids do like brown rice {even black/purple rice}, but they still prefer white {sourdough} bread to whole wheat. Ah, well…can’t win every time 🙂

    Reply

    • I hear you. Have to choose our battles. My youngest is gluten-free so I give him gluten-free pasta and sometimes I also give it to my other kids, but it is expensive (and they are big eaters), so I make whole grain pasta for the big boys.

      Reply

  24. I love that Barilla Whole Grain pasta is DELICIOUS! Such a wonderful healthy alternative to regular, blah white pasta.

    Reply

  25. Looks like stir-fries are another great way to begin the transition to Barilla Whole grain pasta, because like fried rice, the sauce would turn any noodle dark! Great taste, too.

    Reply

  29. I love how you have twirled the noodles. This dish has been beautifully plated. And it looks like a terrific, nutritious meal too. I’m sure this is something my whole family would enjoy.

    Reply

  35. I love whole wheat pasta because it adds a complexity to the dish so you can add simple ingredients like roasted vegetables and not depend on heavy sauces which I tend to do when I use white pasta.

    Reply

  36. This recipe looks wonderful, Jeanette! We enjoy Barilla whole grain pastas in our home because I feel good about preparing them for my children….and everyone loves them! Plus, they are easy to find at our local markets!!

    Reply

  41. what i love about barilla whole grain is that it’s an healthy and tasty alternative to what we were raised on. it makes me feel good that i’m feeding my family something that is better for them.

    Reply

  42. As a diabetic, I choose whole grain carbs most of the time for health reasons and these are delicious. My family loves them, too

    Reply

  44. I love that Barilla’s Whole Grain pasta is a healthier version of something we already love! I have to make this stir-fry for my family, your pictures are beautiful.

    Reply

  55. I love that it has 3 time the amount of fiber of other pastas and made with whole wheat and you can’t tell the difference in taste

    Reply

  61. My kids don’t love whole wheat although I am trying to add much more of it in my recipes. Since they like their pasta dishes simple I love that Barilla whole grain pasta does not taste rubbery and overly “healthy” as my daughter puts it!

    Reply

  71. I love that Barilla Whole grain pasta tastes so good. I was hesitant to try it but am trying to eat healthier & love pasta. I now use it for all my family’s favorites & no one has complained. I love it.

    Reply

  74. I love their wheat pasta because it isn’t sandy and I prefer the taste of whole grains to regular pastas. I will buy 0 pasta if I can’t find my whole grain ones.

    Reply

  87. I love the nutty flavor though my husband whines when I use whole grain pasta! I am so making this recipe for lunches to take to work!

    wolverina401 at gmail dot com

    Reply

  90. I have to admit that I prefer white pasta, but we’ve made the switch and I love that Barilla is a really great source of fiber for our family’s diet….especially for my sons who eat a lot of the wrong foods when left to their own devices.

    Reply

  94. Sounds delicious and perfect for a busy weeknight meal. I love stir fry especially with a drizzle of Sriracha on top! Can’t wait to try this!

    Reply

  100. I love Barilla’s Whole Grain Pasta because it provides more fiber, it is nutritious and delicious. I have been buying the Barilla’s regular pasta for many years and switched to this whole grain once I tried and love it’s texture.
    Love your recipe, will try it. Thanks for giveaway!

    ctong2[at]gmail[dot]com

    Reply

  102. Pasta that is good for you AND tastes good! Ya can’t go wrong! I won some of this pasta and have gone thru most of it! Yummy!

    Reply

  111. I love that Barilla Whole Grain is all natural and is a great source of fiber. Thanks for the chance to win!
    gina.m.maddox (AT) gmail (DOT) com

    Reply

  112. tweet-https://twitter.com/#!/CrazyItalian0/status/183966680647606273
    gina.m.maddox (AT) gmail (DOT) com

    Reply

  114. This looks really really good! I haven’t tried barilla whole grain yet. We tend to stick with the tricolor ronzoni noodles, but I do think I will have to pick up a box of these next time I visit the grocery store!

    Reply

  119. I love barilla whole wheat pasta because it tastes great, it’s hearty, and it’s my daughter’s favorite!

    Reply

  122. I love that its a very well known name brand offering whole grains to the masses. I am a huge proponent of eating whole foods, especially whole grains and have noticed that lots of people have a negative opinion of “health foods.” With the Barilla name comes a guarantee that its going to taste great and hopefully that will get more people to try it and see that eating healthy tastes great!

    Reply

  133. I grew up with the taste of regular white pasta and have never been able to switch to whole grain. But Barilla keeps the taste and texture I’m accustomed to with all the healthier benefits. Love it!

    Reply

  139. I love that with Barilla Whole Grain you don’t have to sacrifice flavor in order to eat healthier. You can seamlessly use Barilla Whole Grain in any of your recipes that call for regular pasta, and no one will know the difference!

    Reply

  141. I like that it doesn’t taste like cardboard – meaning that I don’t have to work hard to convince my kids to eat it!

    Reply

  143. Jeanette, I made this for dinner tonight and it was just what we were looking for. It had such wonderful flavor and I do like a dish where the meat is secondary. I have to confess at the last minute, I realized I was out of oyster sauce so I used fish sauce instead. Not the same I’m sure but tasty all the same. I am excited to try it again with there fish sauce. the family loved it!

    Reply

    • Lena, so glad you tried this and enjoyed it! I love using fish sauce too, great idea as a substitute for oyster sauce.

      Reply

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