Chicken and Lemongrass Wok with Rice Noodles

Fresh, spicy, and with a hint of citrus: this lemongrass chicken stir-fry with rice noodles smells wonderful as soon as the pan heats up. The chicken takes on a subtle hint of lemongrass and soy sauce, while the vegetables remain al dente and the noodles soak up all the flavors beautifully. It’s a dish that comes together quickly, yet still feels like you’ve taken the time to prepare it.

Since this dish doesn’t contain any cream or cheese, it’s a great choice for a cow’s milk-free day. The flavors come purely from the herbs, vegetables, and soy sauce. When choosing your ingredients, be sure to check the label—especially on the soy sauce. That way, you can be sure there are no traces of milk, and the dish will stay completely in line with your dairy-free cooking style.

Kitchen Asian

Time 20 min

Difficulty Easy

Equipment Wok

Portions

persons

Ingredients

300 g chicken breast
200 g rice noodles
1 stalk of lemongrass
200 g stir-fry vegetables
1 tbsp soy sauce
1 tbsp oil
salt and pepper

Adjust the number of servings. The quantities automatically scale with them.

Preparation

Step 1: Cook the noodles

Bring a pot of water to a boil and cook the rice noodles according to the package directions. Drain them and rinse briefly with cold water to prevent them from sticking together. Set them aside for a moment.

Step 2: Fry the chicken with lemongrass

Cut the chicken into strips and bruise the lemongrass to release its aroma. Heat oil in a wok and stir-fry the chicken with the lemongrass until the pieces are golden brown and cooked through. Stir frequently so nothing sticks to the pan.

Step 3: Add vegetables

Add the stir-fry vegetables and stir-fry everything for 3 to 4 minutes until the vegetables are al dente. Keep stirring so the flavors blend well and the chicken stays juicy.

Step 4: Finish with soy sauce

Pour in the soy sauce and toss in the cooked noodles. Stir-fry for another minute until everything is thoroughly heated and glossy. Taste and season with salt and pepper.

Nutritional values per person

🥦 Vegetables: 80 g
🍚 Carbohydrates: 48 g
🍗 Protein: 27 g
🥑 Grease: 12 g
🌾 Fiber: 4 g
🧂 Salt: 1.2 g
⚡ Energy: 540 kcal

Tips & label

Sprinkle with toasted sesame seeds for extra flavor and a light crunch.

Serve with a lime wedge or some fresh cilantro for a refreshing touch.

Use a soy sauce that does not contain traces of milk; some brands clearly state this on the label.

Store leftovers in the refrigerator for up to two days, and reheat them in a wok with a splash of water.

Cut the lemongrass diagonally into pieces so that the flavor is released more effectively and you can remove it easily later.

Your reading tip for now

Kitchen table with plain and lactose-free dairy products and someone unpacking groceries

Blog Lactose

Right lower abdominal pain and lactose intolerance: recognizing and what helps

Right lower abdominal pain and doubts about lactose intolerance? Here's how to recognize patterns, test carefully with...

26
May

Cow milk-free recipes Lactose-free recipes Recipes Vegan recipes

Gnocchi with Creamy Zucchini and Lemon

Creamy gnocchi with zucchini and lemon—fresh and tender at the same time. Easy, quick, and made without cow’s milk.

11
Jun

Eenvoudige flatlay met glas melk, schaaltje yoghurt en wat plakjes kaas op een lichte keukentafel

Blog Cow's Milk

Ingredients