Chicken Noodle Stir Fry (AIP, Paleo)

This Chicken Noodle Stir Fry is packed with veggies for a hearty, one-pot meal that is the epitome of AIP comfort food. This easy AIP/paleo stir fry is versatile, gluten-free and grain-free, and can easily be made vegan.

Chicken Noodle Stir Fry Recipe

This Chicken Noodle Stir Fry is one of my favorite meals because it’s super quick, easy, and comforting – especially with the grain-free noodles!

Traditional recipes for chicken stir fry with noodles or those from restaurants usually contain gluten, soy, cornstarch for thickening and sometimes even refined sugars. However, this paleo and AIP stir fry is completely grain-free, gluten-free, soy-free, and refined sugar-free. Plus, it’s packed with flavors your tastebuds will love whether or not you follow a gluten and dairy-free diet! The AIP community has been blessed lately with some new AIP-compliant pastas on the market, which makes it super convenient to make this noodle stir fry on a busy weeknight.

This chicken and noodle stir fry is loaded with fresh veggies including mushrooms, carrots, broccoli and cabbage. The chicken is marinated in a bright and zesty cilantro-ginger marinade made with coconut aminos that’s bursting with sweet, savory, and umami flavors. I use it to rave reviews on my Sheet Pan Beef and Broccoli and Smashed Broccoli. In this recipe, it packs the same flavorful punch and doubles as both a marinade and stir fry sauce!

Looking for more quick and easy, AIP/paleo one-pot meals? Try my Sheet Pan Beef and Broccoli with Mushrooms, Ginger-Garlic Pork Noodle Soup , Baked Haddock with Sweet Potato Cream Sauce.

Ingredients

Marinade

• olive oil – I used extra virgin olive oil. You can also use avocado oil.
• coconut aminos – an allergy-friendly, soy and gluten-free substitute for soy sauce. If you don’t need this recipe to be soy-free, you can use tamari. However, the dish won’t have the same lightly sweet notes without the coconut aminos.
• cilantro – use both the leaves and stems for the best flavor.
• green onions
• fresh garlic – peel and throw the cloves straight in the food processor. If you’re using pre-minced garlic you’ll need about 1.5 tsps.
• fresh ginger – peel and cut into a 1 inch piece
• sea salt

Chicken Noodle Stir Fry

• AIP compliant pasta – I like to use the Jovial brand grain-free cassava spaghetti for these stir fry noodles. You can use any type of grain-free, AIP compliant pasta like cassava pasta, sweet potato pasta, sweet potato glass noodles, or my AIP hand-rolled noodles. Or, use or make your own spiralized vegetable noodles such as zucchini noodles, spaghetti squash or butternut squash noodles, instead. If you’re following the Modified AIP elimination stage, you can also use rice noodles.
• chicken breasts – I used boneless, skinless breasts and sliced them into 1/2 inch wide strips. You can substitute with other cuts of chicken.
• avocado oil – for cooking, or use coconut oil.
• broccoli
• cabbage
• carrots
• mushrooms – I used button mushrooms. You can also use thinly sliced cremini, portobello, or shiitake mushrooms.
• cilantro
• salt
• coconut aminos

How To Make Chicken Stir Fry with Noodles

Step 1: Prepare the Noodles

Prepare vegetable noodles or cook the grain-free pasta to al dente, strain and run under cold water to stop from cooking.

Step 2: Make the Marinade

Make marinade by combining coconut aminos, oil, cilantro, green onions, garlic, ginger and sea salt in a food processor.

Step 3: Marinate the Chicken Strips

Marinate sliced chicken breast strips with 3/4 of the marinade for at least 20 minutes while you prepare the veggies.

Step 4: Sear the Chicken

Once marinated, cook chicken in two batches, spreading it out evenly into your pan so that the chicken browns nicely on each side. Remove chicken from pan and set aside.

Step 5: Add the Vegetables

Turn heat up to medium-high and add vegetables to pan in order of size/firmness. You don’t want any mushy vegetables!

Step 6: Add the stir fry sauce

Add remaining marinade to the pan along with chopped cilantro and sea salt and cook no more than 2-3 minutes.

Step 7: Return the Chicken and Add Noodles

Finally, return chicken strips to pot, along with pasta and coconut aminos. Stir to combine. Taste for salt and adjust accordingly.

Step 8: Serve

Serve hot and garnish with additional chopped cilantro, green onions and/or additional coconut aminos, if desired.

Tips & Tricks

Cooking the Noodles

Ensure that you cook the pasta until al dente since you’ll be adding it to the pan to toss with the chicken and vegetables before serving.

Cooking the Veggies

Whatever veggies you decide to use, you want to cook the largest and/or firmest pieces first since they will require longer cooking. This ensures the vegetables don’t become mushy and overcooked.

Storage & Reheating Instructions

• Fridge: Store leftovers in a sealed container in the fridge for up to 3-4 days. Note that the noodles may become a bit mushy in the fridge. If making in advance to serve at a later date, I suggest omitting the noodles and making them fresh when reheating the cooked chicken and vegetables.
• Freezer: Store in a freezer-safe container for up to 1 month. Thaw in the fridge overnight.
• Reheating: Reheat in the microwave or on the stovetop with a little oil in the pan. Readers have also enjoyed cold leftovers, as a chicken noodle salad dish.

If you try this Chicken Noodle Stir Fry, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious. 

Chicken Noodle Stir Fry (AIP, paleo)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

• Author: Nicole Charles
• Total Time: 40 minutes
• Yield: 3–4 modest servings 1x
• Diet: Gluten Free

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Description

This Chicken Noodle Stir Fry is packed with veggies for a hearty, one-pot meal that is the epitome of AIP comfort food. This AIP/paleo stir fry is gluten and grain-free, and can easily be made vegan.

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Ingredients

Units USM Scale 1x2x3x

Marinade

• 3 cloves garlic
• 1 inch piece of ginger, peeled
• 1/4 cup cilantro
• 1/2 cup chopped green onions (plus more for garnish, optional)
• 1/4 cup coconut aminos
• 1/4 cup olive oil
• 1/2 tsp sea salt

Chicken Noodle Stir Fry

• 4 oz pack AIP-compliant pasta
• 2 chicken breasts, sliced into thin strips
• 4 TBSP avocado oil, divided
• 2 cups broccoli, chopped into small florets
• 2 carrots, cut into matchsticks (about 1.5 cups carrots)
• 1 cup button mushrooms, sliced
• 1 cup purple cabbage, shredded/finely chopped
• 1/4 cup cilantro, chopped
• 1/2 tsp salt
• 2–3 TBSP coconut aminos

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Instructions

1. Cook pasta until al dente, strain and run under cold water to stop from cooking. Alternatively, prepare vegetable noodles and set aside.
2. Make marinade by combining garlic, ginger, cilantro, green onions, coconut aminos, oil and sea salt in a food processor or high powered blender.
3. Chop chicken breasts into 1/2-inch wide strips and marinate with 3/4 of the marinade for at least 20 minutes while you prepare the veggies.
4. Once marinated, heat 2 TBSP avocado oil in a wok or large cast iron pan to medium heat and brown chicken in two batches, spreading it out evenly into your pan so that the chicken browns nicely and evenly on each side. Cook for 3 minutes per side, remove from pan and set aside.
5. Turn heat up to medium-high, add remaining 2 TBSP oil to pan and add in vegetables in order of size/firmness – for me this was broccoli, cabbage, carrots and then mushrooms.
6. Next, add cilantro, salt and remaining marinade to vegetables and stir to combine, cooking just until the veggies begin to soften (no more than 2-3 minutes).
7. Return chicken strips to pot, along with cooked pasta and stir to combine. Add coconut aminos according to taste. Taste for salt and adjust coconut aminos and/or sea salt accordingly.
8. Remove from heat. Serve with additional chopped cilantro, green onions and coconut aminos, if desired.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Mains
• Method: Stovetop
• Cuisine: Asian-inspired