Occasionally, I get “homesick” for Asian food because I lived on the best of it while I was teaching in Taiwan for a year. I’d like to say the same for my year spent in Thailand, but I found it hard to enjoy many of their traditional recipes. True Thai food is nothing like American Thai! They are extremely resourceful and waste nothing which is awesome! But they often compensate for taste with extra sugar and Thai chilis. Just not my thing!
On the other hand, I ate local cuisine almost every day in Taiwan! From incredibly delicious dumplings (my weakness) to hearty vegetable soups made right in front of me, it was all wonderful! I would walk next door during my dinner break (because I worked from 2-9) and the owner of the soup shop would whip up my favorite noodle dish just the way I liked it.
This dish is incredibly affordable and it made 4 portions. I would have added more broccoli if I’d had it, but there was plenty of everything to be delicious! It was also extremely affordable! I only spent around $15 on all of the ingredients. I already had the broccoli and carrot, but I bought the snow peas, shiitake mushrooms, lo mein noodles, and vegetable broth at the local Asian market! Note: I also already had a large container of cashews, which wasn’t cheap, so maybe an optional ingredient if you are on a budget!
You could put this over zoodles to make it Whole30 compliant and zuchini will go perfectly because I often use it as a stir fry veggie anyway. Also, the sauce I used is Whole30 compliant, but I give some other options down below…
Healthy Asian Stir Fry
A fresh, light, Asian-inspired noodle recipe perfect for any time of the year!
- 2 baked chicken breasts
- 1/2 large yellow onion diced
- 3 broccoli crowns cut into florets
- 1 medium carrot “noodled” with a spiralizer
- 15-20 snow peas cut in half
- 10 shiitake mushrooms cut into pieces
- 12 oz package of noodles (I used lo mein from the Asian market)
- 1/2 cup of raw unsalted cashews
- Bake chicken breasts for 15-18 minutes depending on thickness. When finished, pull from the oven, let cool, and then shred into small pieces.
- In a medium bowl, toss together chopped broccoli, carrots, cashews, mushrooms and snow peas.
- In a large saucepan or wok (preferably) sauté the diced onion with olive oil, salt and pepper on low-medium for 2 minutes or until clear.
- Cook and drain pasta following package directions. (typically 3 minutes) Set aside.
- Add the mixed veggies to the wok after the onions are finished. Add olive oil to mildly coat the veggies and stir well. Sauté veggies on medium-low for 10 minutes.
- Add shredded chicken. Mix well.
- Add sauce of your choice. I used a Whole30 option: 1/2 cup vegetable broth, 1/4 cup coconut aminos, 1/4 cup water. (See more options below)
- Stir sauce continuously with vegetables and let simmer until absorbed. Add noodles when satisfied with sauce and the tenderness of the veggies. Stir until noodles are warmed and then serve! Sauce notes: Next time, I would use chicken broth because I like a saltier taste, especially without soy sauce! Before the Whole30, this is the recipe I used for my stir fry sauce: 1/2 cup chicken broth, 1/4 cup water, 1/4 cup soy sauce, 1 tbsp brown sugar.