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

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*
Fat 8g12%
Cholesterol 48mg16%
Sodium 495mg22%
Potassium 423mg12%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 17g34%
Vitamin A 3200IU64%
Vitamin C 54.5mg66%
Calcium 75mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.