Here's a saucy noodle stir-fry that's filled with crunchy veggies, chewy rice noodles, and tender chunks of chicken in a tangy-sweet lemon sesame sauce. Try our delicious mix of spring vegetables, or use what you have on hand, for a delicious lighter-tasting weeknight meal that's ready in under 30 minutes!
Bring a large pot of water to a boil. Remove the pot from the heat, add the rice noodles, and let them soak for 1 minute - they will not be fully cooked at this point. Drain the noodles then rinse them under cold running water.
8 ounces rice noodles
While the water is heating, chop the veggies and make the sauce. Add the cornstarch and a splash of the chicken stock to a 2-cup measuring cup or bowl and mix well. Add the remaining sauce ingredients and stir.
Heat 1 tablespoon of the oil in a large pan or wok over medium-high heat then add the asparagus, broccolini, carrots, radishes, snap peas, and cabbage and stir fry for 2-3 minutes or until the veggies begin to soften. Add the ginger and garlic and cook for 1 minute more and then remove the vegetables from the pan.
12 spears asparagus, 6 broccolini, 2 medium carrots, 1 bunch radishes, 1 cup snap peas, 2 cups purple cabbage, ¼ cup minced ginger, 3 cloves garlic
Toss the chicken with the cornstarch. Heat the remaining tablespoon of the oil in the pan then add the chicken and cook until it is lightly golden and cooked through, about 5 minutes.
2 medium chicken breasts, 1 tablespoon cornstarch
Add the semi-cooked noodles and vegetables to the pan then pour the sauce over the top. Gently toss the noodles using tongs until the sauce thickens, about 2 minutes. Serve the stir fry topped with sesame seeds.
Notes
To switch things up you can use thinly sliced pork chops instead of the chicken. Or go vegetarian and use cubed tofu!