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.
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.
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