In case you (also) need a break from all the summer food, this quick chicken noodle vegetable wok is the perfect option. It’s a true quickie to make, takes only roughly 20 minutes depending on how fast of a chopper you are. I like to make it really spicy but cut down on the chili and Sambal Oelek if you aren’t fond of spicy. The flavors match perfectly and it’s filling, although it does not leave you lying on the floor (like after pasta for me).
Diet variations
If you want to make it vegetarian, just swap the chicken for tofu or oat blocks, it will work perfectly as a substitute. You can mix and match the vegetables according to what you like or have at home, I went for this more Thai inspired mix. Always, always use fresh vegetables if you just can. Although frozen vegetables have the same amount of vitamins, if not more, the taste is just so much better with fresh vegetables. If you need to use frozen ones, don’t opt for the ready-mixed vegetables, but instead choose individually frozen vegetables like broccoli only for example.
You can also make a double batch of the quick chicken noodle vegetable wok and use it as meal prep or freeze in for later. Let’s jump to the recipe.
Hope you like it,
Michelle
Check out these warming, healthy dinner options as well
- Easy healthier chicken Tikka Masala
- Oven-baked sweet potatoes with tofu and feta cheese
- Warming quick chicken curry
Nothing makes me happier than seeing your creations. Please use the #justanotherfoodiegramrecipe or tag me @justanotherfoodiegram on Instagram in the pictures or in the story if you try out any of my recipes ❤️
Quick chicken noodle vegetable wok
- July 19, 2020
- 6
- 30 min
- Print this
Ingredients
- Wok
- 400g chicken fillet
- 1 yellow onion
- 4 cloves garlic
- 5 cm ginger
- 200g mushrooms
- 2 red chilis
- 2 heads bok choi
- 5 carrots
- Sesame seeds
- Sauce
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 1 tbsp fish sauce
- 2 tbsp soy Sauce
- 2 tbsp honey
- 1 tsp Sambal Oelek
- Lime pepper
Directions
- Step 1
- Chop the onion and chili small and shred the garlic and ginger.
- Step 2
- Cut the chicken fillet into smaller pieces along with the vegetables.
- Step 3
- Fry the onion in some olive oil until golden, add the garlic and ginger and the chili and fry for a minute.
- Step 4
- Brown the chicken and add the mushroom when it’s browned.
- Step 5
- Mix all the ingredients for the sauce in a bowl and add to the pan and stir.
- Step 6
- Add all the chopped vegetables but leave the bok choi, stir for a few minutes before you add the bok choi.
- Step 7
- Top off with sesame seeds and enjoy.
