Sometimes we need a little spice in our lives, like this Spicy Thai Noodle Stir Fry! But if you are not a big spice fan, that’s ok, you can easily adjust the level of spicy based on the number of Thai peppers you add to this recipe. You could even choose to leave them out altogether.
Ingredients to make Spicy Thai Noodles Stir Fry:
Sauce:
- ¼ cup Water
- ½ tsp Reduced Sodium Chicken Base
- ½ tsp Soy Sauce, Lite
- 1 tbsp Rice Wine Vinegar
- ¼ tsp Corn Starch
Noodles:
- 5 cups Water
- 180 grams Chinese Noodles (about 6 ounces)
Stir Fry:
- 1 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion sliced, (about 250 grams)
- 16 oz Boneless, Skinless, Chicken Breast sliced, into bite-sized pieces
- 3 cloves Fresh Garlic sliced, (about 15 grams)
- 1 tbsp Fresh Ginger sliced thin
- 1 Red Bell Pepper sliced, (about 150 grams)
- ¼ cup Thai Chili Peppers optional, (about 50 grams)
- 8 stalks Scallions chopped, (about 80 grams)
- ½ tsp Black Pepper
Instructions:
- Start by making the sauce. In a small bowl combine ¼ cup water, chicken base, soy sauce, vinegar, and cornstarch, stir together, and set aside.
- Now get the water started for the noodles, bring 5 cups of water to a boil, once boiling add your noodles and cook for 4 minutes. (Follow package directions if different.) Once cooked, strain and rinse with cold water.
- While the water is boiling heat a large stovetop pan to medium heat. Once the pan is hot add your onions and chicken to the pan. Cook for about 5 minutes stirring every minute or so.
- After 5 minutes add your garlic and ginger and cook for another 2 minutes.
- Then add your bell pepper and Thai chili peppers. (The Thai peppers are spicy but add good flavor, you can remove them before eating to reduce the heat, or leave them out altogether if you are not a fan of spice.). Cook for 3 minutes stirring often.
- Now it’s time to add your sauce, the cooked noodles, the scallions, and black pepper. Turn the heat up to medium-high and toss everything together for about 1-2 minutes. Then serve with as many Thai chili peppers are you would like.
Spicy Thai Noodle Stir Fry
A spicy noodle bowl that you are going to love!
Servings 4
Calories 501kcal
Ingredients
Sauce
- ¼ cup Water
- ½ tsp Reduced Sodium Chicken Base
- ½ tsp Soy Sauce, Lite
- 1 tbsp Rice Wine Vinegar
- ¼ tsp Corn Starch
Noodles
- 5 cups Water
- 180 grams Chinese Noodles (about 6 ounces)
Stir Fry
- 1 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion sliced, (about 250 grams)
- 16 oz Boneless, Skinless, Chicken Breast sliced, into bite-sized pieces
- 3 cloves Fresh Garlic sliced, (about 15 grams)
- 1 tbsp Fresh Ginger sliced thin
- 1 Red Bell Pepper sliced, (about 150 grams)
- ¼ cup Thai Chili Peppers optional, (about 50 grams)
- 8 stalks Scallions chopped, (about 80 grams)
- ½ tsp Black Pepper
Instructions
- Start by making the sauce. In a small bowl combine ? cup water, chicken base, soy sauce, vinegar, and corn starch, stir together, and set aside.
- Now get the water started for the noodles, bring 5 cups of water to a boil, once boiling add your noodles and cook for 4 minutes. (Follow package directions if different.) Once cooked, strain and rinse with cold water.
- While the water is boiling heat a large stovetop pan to medium heat. Once the pan is hot add your onions and chicken to the pan. Cook for about 5 minutes stirring every minute or so.
- After 5 minutes add your garlic and ginger and cook for another 2 minutes.
- Then add your bell pepper and Thai chili peppers. (The Thai peppers are spicy but add good flavor, you can remove them before eating to reduce the heat, or leave them out altogether if you are not a fan of spice.). Cook for 3 minutes stirring often.
- Now it's time to add your sauce, the cooked noodles, the scallions, and black pepper. Turn the heat up to medium-high and toss everything together for about 1-2 minutes. Then serve with as many Thai chili peppers are you would like.
Nutrition
Calories: 501kcal | Carbohydrates: 62.6g | Protein: 45.4g | Fat: 6.2g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1071.5mg | Potassium: 126.8mg | Fiber: 4.8g | Sugar: 12.2g | Vitamin A: 36.8IU | Vitamin C: 124.9mg | Calcium: 6.3mg | Iron: 5.7mg
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macros.
Fat:
This is a low-fat recipe, the fat comes from the oil that the chicken and the onions are cooked in. If you wanted to increase the fat, you could swap the chicken breast out with chicken thigh.
Carbohydrates:
Noodles: Using more or fewer noodles is a super-easy way to adjust the carbs in this recipe!
Protein:
Chicken is a great lean cut of meat, providing most of the protein in this recipe. You could adjust the amount of chicken used.
Meal Prep:
Yes: This is a great meal for prepping, and will last in the fridge for up to 6 days.
Freezer Friendly:
Yes: You can freeze this recipe for up to 6 months in an airtight container.
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