Chicken, vegetable and noodle stir-fry

A complete noodle stir-fry with chicken and crunchy vegetables in a soy and ginger sauce. Quick, colourful and balanced, it is the ideal one-pan dish for a tasty weeknight supper.

Prep: 15 min  |  Cook: 15 min  |  Servings: 2  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 380 kcal · 37 g protein · 27 g carbohydrate · 12 g fat

Ingredients

• 150 g noodles
• 2 chicken breasts
• 1 pepper
• 2 carrots
• 150 g cabbage
• 3 tbsp soy sauce
• 1 tsp ginger

Method

1. Cook the noodles. Sear the sliced chicken and set aside.
2. Stir-fry the vegetables over a high heat for 6 minutes.
3. Add the noodles, chicken and soy sauce.
4. Toss for 2 minutes over a high heat.

Nutritional benefits

This one-pan dish brings together protein (chicken), carbohydrate (noodles) and a good variety of crunchy vegetables. Cooking in a wok preserves vitamins and texture and keeps added fat low. A complete, balanced, colourful meal, ready in under 30 minutes.

Variations and substitutions

• With prawns, beef or tofu.
• With soba or rice noodles.
• More vegetables: mushrooms, mangetout.
• Spicy: sriracha, sesame oil.

Storage and preparing ahead

Keeps for 2 days and reheats in a frying pan. Ideal for a lunchbox.

💡 Good to know

Prepare all your ingredients before heating the wok: the cooking is fast and everything follows on without a pause.

Related reading

Discover more: high-protein recipes · healthy & balanced recipes · lactose-free recipes.

Foods in this recipe: noodles · chicken breasts · pepper · carrots · cabbage.

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