Healthy & vegetable-packed, Asian inspired, chicken noodle

Summary: I share one of my favorite dish that you can easily make at home, nutritious, delicious and healthy. Perfectly suitable for beginner cooks too!

Healthy, fast and delicious Asian-inspired Chicken Noodle

I am not one to enjoy spending endless time in the kitchen, but in the same time I appreciate home-cooked, healthy and tasty food. Japanese chicken noodles are one of my favorites. I am always on the lookout for recipes that are quick to make, are filled with all the right nutritions and I can whip it up with simple ingredients. Having said “simple”, unless you live in Asia, this recipe requires a bit of preparation and shopping because peanut oil, soy sauce and bean sprouts are not necessarily present in the average Western kitchen.

One of my forever favorite recipes is this Healthy & vegetable packed Asian Chicken Noodle. It tastes amazing, it is light despite the noodle in it, and is packed with nutritious vegetables.


  • ½ medium red onion
  • 1 egg & 2 egg whites
  • 2 tsp canola oil
  • 3 tsp peanut oil
  • ½ cup chopped carrot
  • 1 de-boned chicken breast
  • ½ cup chopped celery
  • ½ cup diced button mushrooms
  • 2tsp chopped spring onions
  • 1 tsp grated fresh ginger
  • 2 cups lightly salted cooked soba or rice noodles
  • 1 cup bean sprouts
  • ½ cup green peas (you can replace it with corn if that is what you have on hand)
  • 2 tbsp reduced-sodium soy sauce
  • chopped chilly (optional)
  • cilantro to decorate it


  1. Preferably use a wok, or a large skillet to prepare this dish.
  2. Pre-cook the rice or soba noodles in bubbling, very lightly salted water. Once the noodles are done, pour cold water over the dish, drain it and let it sit on the side until you finish the rest of the preparation.
  3. Pour the chopped, red onions to the canola oil and brown it until it starts to look glass-like.
  4. Add the thinly chopped chicken breast and sear the meat on both sides.
  5. Add the grated ginger, carrot, celery and mushrooms. If you have not used ginger before, instead of grating it, I suggest that you dice it and you can easily pick it out from the ready-made dish at the end. You will still have the beautiful flavor of the ginger but perhaps with less intensity. If you welcome the stronger ginger flavor, use the grated version. Cook the vegetables and the ginger together until the carrots soften up a bit and than add, the green peas (or corn) to it.
  6. In the wok (or skillet), pull all the vegetables to once side and on the oder side pour in the egg and egg whites. Let it cook until the bottom of the eggs become a bit solid, while the top still looks borderline runny.
  7. Once the eggs are done, mix with the vegetables and pour soy sauce over.
  8. Add the bean sprouts, pour over the peanut oil (of course with any allergies you can replace the peanut oil with canola oil)
  9. Add the chopped spring onions and the chilly at the end. Decorate it with the cilantro.

Apart from the obvious that this dish is really awesome because….

I like it because you can use the same recipe and replace some of the items according to what you have in your fridge. For example if you don’t have some of the above mentioned vegetables, you can use broccoli, Fava beens, baby corns, peppers, zucchini or cabbage…It tastes equally delicious with beef, or even without any meat. If you have good quality tofu in your reach, use that one.