Weeknight Asian Noodle Stir-Fry - CATELLI®

Weeknight Asian Noodle Stir-Fry

Fresh Napa cabbage makes a great veggie base for this fast and easy noodle stir-fry; perfect for a warm weather day.

TipsIf the pan gets dry when stir-frying vegetables, add just a little water to the wok; it creates a little steam to help the vegetables cook quickly and reduces the need for extra oil.
 For preparation shortcut, replace the Napa cabbage and carrot with 5 cups (1.25 L) prepared coleslaw blend.


Prep Time
25 Minutes

4 to 6 People

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Cooking Steps

Step 1

Whisk broth with lime juice, soy sauce, honey, ginger, garlic and cornstarch until smooth. Set aside.

Step 2

Cook spaghettini according to package directions.

Step 3

Meanwhile, heat oil in a large wok or deep skillet set over medium-high heat. Toss chicken with salt and pepper; add to wok and stir-fry just until browned all over. Remove to a bowl. Add cabbage, carrot, red pepper and onions to wok; stir-fry for 2 minutes or just until cabbage starts to wilt.

Step 4

Add browned chicken and reserved sauce to wok; cook stirring just until thickened. Add cooked spaghettini and sprouts; toss just until coated and heated through. Stir in coriander (if using). Serve immediately.


  • sodium-reduced chicken broth 2/3 cup (150 mL)
  • lime juice 1/4 cup (50 mL)
  • each sodium-reduced soy sauce and honey 2 tbsp (30 mL)
  • each minced fresh ginger, minced garlic and cornstarch 1 tbsp (15 mL)
  • chicken breast stir-fry strips 1 lb (500 g)
  • each salt and pepper Pinch
  • canola oil 1 tbsp (15 mL)
  • coarsely shredded Napa or Savoy cabbage 4 cups (1 L)
  • each carrot and red pepper, thinly sliced 1
  • green onions, roughly chopped 4
  • bean sprouts, well rinsed 2 cups (500 mL)
  • Chopped fresh coriander or basil leaves (optional)