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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.

 

Quick & Easy
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Prep time
icon-clock-125 Min
Serves
icon-servings-14 to 6
Weeknight Asian Noodle Stir-Fry
Catelli Whole Grains Spaghettini

Ingredients

  • 1 pkg (300 g)CATELLI® HEALTHY HARVEST® FLAX OMEGA 3 SPAGHETTINI
  • 2/3 cup (150 mL) sodium-reduced chicken broth
  • 1/4 cup (50 mL) lime juice
  • 2 tbsp (30 mL) each sodium-reduced soy sauce and honey
  • 1 tbsp (15 mL) each minced fresh ginger, minced garlic and cornstarch
  • 1 lb (500 g) chicken breast stir-fry strips
  • Pinch each salt and pepper
  • 1 tbsp (15 mL) canola oil
  • 4 cups (1 L) coarsely shredded Napa or Savoy cabbage
  • 1 each carrot and red pepper, thinly sliced
  • 4 green onions, roughly chopped
  • 2 cups (500 mL) bean sprouts, well rinsed
  •   Chopped fresh coriander or basil leaves (optional)

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.