Easy and tasty Chicken stir-fry with noodles and vegetables.
It’s a Low-Cost, 40|30|30, one-pot recipe that can be done in 30 minutes.

Chicken stir-fry with noodles, eggs and vegetables

I used to make this recipe whenever I needed an effortless but delicious comfort food. First of all it’s a one pot meal, which means a great time saver. When talking about food and meal prep, in general, tossing everything together and waiting till done… is the best.

It goes without saying that not having thousands of pots swirling all over the kitchen is even better.

Here in Milan we’ve got some bad weather coming in, it’s getting colder each passing day and having more structured and high calorie meals is absolutely essential.

This wok is a staple among my favourite tools.
Prepping meals in it is a snap and it doesn’t burn everything up as the usual pans used to …but you have to supervise it constantly.

When do I make this Chicken stir-fry with noodles and vegetables?

I’ve just started my new muscle building phase so carbs and calories are consistently getting higher and higher.
I dislike this phase, because it ain’t that easy increasing my total daily uptake. Especially during the very first weeks, it’s tough but going slowly it can be done properly.

My one-pot recipes come in handy especially when I train in the afternoon, craving an after workout super nourishing supper. This is one of those.
I make this chicken stir-fry recipe in the wok for 2 huge servings, but I might say it could feed 3 people easily.

Let’s come to the macros *

The nutrition facts label is at the bottom of the post.

Kcal:613 per serving

Number of serving: 2

Number of ingredients: 14

Carbs 40% Proteins 30% Fats 30%

How much did I spend**

To make this dish, I spent a total of €8.24 and €4.12 per portion.

To prepare this recipe you’ll need

Wok
mixing bowl

This Chicken stir-fry with noodles and vegetables is made with:

Olive oil: usually I use extra vergin olive oil. As I often mentioned the Ligurian one is my favourite.
Zucchini and carrots: I buy loose fruit and vegetables every chance I get. Otherwise I get frozen veggies. Lately I see everything wrapped, even one single piece. It’s annoying.
Green beans and Green peas: both frozen.The fresh ones cost less but I prefer the taste of the frozen ones.
Tomato sauce: It’s a fresh smooth passata. If I’ve got time I make it from scratch. It’s easy and healthier.
Chicken breasts: from free range the better. Turkey meat is a good substitute.
Chinese vermicelli: for this recipe I used the mung beans vermicelli, but every kind of noodles is fine. I mean soba noodles, rice etc…choose what you like the most.
Worcester sauce: I love this fermented sauce, it tastes great on everything.
Whole eggs: or pasteurised egg whites if you want to lower fats a bit. But you Know… whole eggs give that something extra.
Ground ginger: I prefer the ground powdered ginger.
Pistachio grain: Iranian pistachios are the best, they are the leading producers as well as U.S.A. (I didn’t Know that!).
Salt and Pepper: a generous dash of both.

Product availability and suggested substitutions

Everything is quite easy to find in shops, grocery stores and supermarkets, but if something should be hard to find, here I suggest some swaps:

Soba noodles, rice noodles, soya noodles for Vermicelli.
Pasteurised egg whites, same dose for whole eggs.
I guess any other nuts of choice pistachio substitutes (never tasted before!).
Turkey for chicken breasts.

Chicken stir-fry with noodles, vegetables and eggs in a wok

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

Author: Lemabor

Recipe type: main course

Cuisine: asian

Serves: 2

Ingredients

1 tbsp olive oil
150 g Zucchini
100 g Green beans
100 g Green peas
100 g Carrots, Chopped
100 g Tomato sauce
300 g Chicken breasts
100 g chinese vermicelli
1 tsp Worcester sauce
2 Whole eggs
dash of ground ginger
15 g Pistachio grain optional
pinch of pepper
1 tsp of salt

Instructions

Pour 1 tbsp of olive oil in the wok and cook all the veggies for 10 minutes then set aside in a bowl.
Mix together the diced chicken breasts, eggs, salt, pepper, ginger and Worcester sauce.
Put the mixture in the wok and cook for 10 minutes until the chicken is cooked through.
Add the previously cooked veggies and pour in the tomato sauce. Let them cook for 10 minutes.
Meanwhile cook vermicelli following the box instructions (mine required just few minutes).
Put the vermicelli in the wok and stir well.
Add pistachio grain and that's all!