A fast wok-style noodle dish with chicken, vegetables, soy sauce, and sesame oil, glossy in the pan and easy for weeknights.
15 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Boil the noodles according to the package time, drain, rinse with cold water, and toss with 1 teaspoon sesame oil.
Cut the chicken into thin strips, rub with salt, cook in a wide hot pan for 4 to 5 minutes, then remove.
Add the grated garlic and ginger to the same pan and saute for 20 seconds; add the carrot, pepper, and zucchini and stir-fry over high heat for 3 minutes.
Return the chicken to the pan; add the soy sauce, remaining sesame oil, and optional red pepper flakes, then toss for 1 minute.
Add the noodles to the pan, toss quickly, and serve with thinly sliced scallions.
💡 Tip: Cook the ginger and garlic for no more than 20 seconds, then stir-fry the vegetables briefly over high heat to keep their color and bite.
🍽️ Serving suggestion: Serve hot with sliced scallions and toasted sesame on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~520
kcal calories
32
g protein
62
g carbs
16
g fat
4.4g
Sugar
2.3g
Fiber
1285.4mg
Sodium
1.4g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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