Thai Stir-Fry on Noodles

9 45 358
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 2
Thai Stir-Fry on Noodles
Health Highlights


341 gm Kelp Noodles, uncooked (can use buckwheat, mung bean or zoodles)
2 tbsp Coconut oil
1 chicken breast (196 g) Chicken breast, boneless, skinless, grilled (optional)
1 medium Red onion (sliced)
1 medium Carrots (sliced on a diagonal)
10 mushroom(s) Cremini (Italian) mushroom (or shiitake, cut into chunks)
1 medium pepper(s) Red bell pepper (or yellow pepper, julienned)
2 cup Bok choy (1 to 2 cups, sliced lengthwise)
1 cup whole Sugar snap peas (optional)


Cook noodles according to package. Drain and transfer to bowl.

While noodles are cooking, heat 1 Tbsp coconut oil in a wok or large pan. Stir fry the chicken pieces until cooked through, then set chicken aside.

In the same wok, heat the other 1 Tbsp coconut oil. Stir fry the onion, carrot, and mushrooms for 4 to 5 minutes. Add the sweet pepper, bok choy and snap peas, and stir-fry a couple more minutes — KEEPING THE VEGGIES EL DENTE.

Drizzle a small amount of the Famous Almond Sauce onto the noodles and toss. Add the cooked chicken and vegetables to noodles and drizzle the remaining amount. Serve with extra lime juice and cilantro, if desired.
This is also yummy eaten cold or reheated the next day.


You’re welcome to leave the chicken out and keep this a veg dish. The Famous Almond Sauce recipe is found below this one.

Nutrition Facts

Per Portion

Calories 358
Calories from fat 156
Calories from saturated fat 112
Total Fat 17.3 g
Saturated Fat 12.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 2.1 g
Cholesterol 102 mg
Sodium 181 mg
Potassium 1283 mg
Total Carbohydrate 19.2 g
Dietary Fiber 6.4 g
Sugars 9.4 g
Protein 35 g

Dietary servings

Per Portion

Meat 1.3
Vegetables 6.6

Energy sources


Meal Type(s)