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This Chicken Noodle Stir Fry is packed with veggies for a nutrient dense, one-pot meal that is the epitome of AIP comfort food. It’s AIP and paleo and can easily be made vegan and whole30 compliant.
Stir frys are some of my favorite meals because they’re quick, you can load them up with veggies, and they’re so comforting – especially when they include noodles. The AIP community has been blessed lately with some new AIP-compliant pastas on the market. But you can just as easily make this dish with some spiralized zucchini or butternut squash, or spaghetti squash!
This Chicken Noodle Stir Fry is packed with all the veggies including mushrooms, carrots, broccoli and cabbage. Together with coconut aminos, ginger, cilantro and green onions add a bright and zesty flavor profile to this stir fry. I’ve used chopped chicken breasts in this recipe, but you could easily sub with beef, or another protein of your choice – including ground meats!
Here’s how you make this Chicken Noodle Stir Fry:
- Prepare vegetable noodles or cook pasta to al dente, strain and run under cold water to stop from cooking.
- Make marinade out of coconut aminos, oil, cilantro, green onions, garlic, ginger and sea salt in a food processor. Marinate sliced chicken breast strips with 3/4 of the marinade for at least 20 minutes while you prepare the veggies.
- 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.
- Turn heat up to medium-high and add vegetables to pan in order of size/firmness. You don’t want any mushy vegetables! Add remaining marinade to pan along with chopped cilantro and sea salt and cook no more than 2-3 minutes.
- Finally, return chicken strips to pot, along with pasta and coconut aminos. Stir to combine. Taste for salt and adjust accordingly.
- Serve hot and garnish with additional chopped cilantro, green onions and/or additional coconut aminos, if desired.
This Chicken Noodle Stir Fry is truly versatile! In addition to substituting the chicken breast for another protein of choice, you could omit altogether for a vegetarian/vegan side dish. You can also make this dish with other AIP-approved veggies like as bok choy and cauliflower.
If you enjoyed this stir fry, you might like these other quick one-pot meals:
Sheet Pan Beef and Broccoli with Mushrooms
Ginger-Garlic Pork Noodle Soup
Baked Haddock with Sweet Potato Cream Sauce
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.
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Chicken Noodle Stir Fry (AIP, paleo)
- Total Time: 40 minutes
- Yield: 3–4 modest servings 1x
Description
This Chicken Noodle Stir Fry dish is packed with veggies for a nutrient dense, one-pot meal that is the epitome of AIP comfort food. It’s AIP and paleo and can easily be made vegan and whole30 compliant.
Ingredients
Marinade
- 3 cloves garlic
- 1 inch piece of ginger
- 1/4 cup cilantro
- 1/2 cup chopped green onions (plus more for garnishing)
- ¼ cup coconut aminos
- ¼ cup avocado or extra virgin olive oil
- ½ tsp sea salt
Stir Fry
- 4 oz pack AIP pasta (can sub with zucchini noodles, butternut squash noodles, or my AIP hand-rolled noodles)
- 2 chicken breasts, sliced into thin strips
- 4 TBSP avocado or coconut 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
Instructions
- Cook pasta al dente, strain and run under cold water to stop from cooking. Alternatively, prepare vegetable noodles and set aside.
- Make marinade by combining garlic, ginger, cilantro, green onions, coconut aminos, oil and sea salt into a food processor or high powered blender.
- 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.
- Once marinated, heat half the oil (2 TBSP) 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 on each side. Cook for 3 minutes per side, remove from pan and set aside.
- 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.
- 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).
- 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.
- Remove from heat. Serve with additional chopped cilantro, green onions and coconut aminos, if desired.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Keywords: stir fry, chicken noodle stir fry, veggie stir fry, aip, paleo
Delicious! Our entire family enjoyed this meal
★★★★★
Wow, this recipe is fabulous! I added some crushed cashews on top and it was perfection. Thank you!
★★★★★
Thanks for your review, Erin. So glad you enjoyed!
Really delicious flavour! I enjoyed it hot the evening I made it and it was even better the next day as a chilled noodle salad. Will definitely make this one again.
★★★★★