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+ servings

Lemongrass Chicken Noodle Stir Fry

Course Dinner
Cuisine Asian
Keyword Chicken Noodle Stir Fry, Lemongrass Chicken Stir Fry, Lemongrass Stir Fry
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 467kcal
Author Heather


Stir Fry

  • 8 oz stir-fry rice noodles
  • 3/4- 1 lb boneless skinless chicken breasts *cut into bite size pieces
  • 1 sm bunch asparagus *ends cut off & cut into 1/3's {about 2 cups cut}
  • 1/2 med brown onion *cut into strips {about 1 cup cut}
  • 4 oz shiitake mushrooms *cut into bite size pieces {about 2 cups cut}
  • 1 med red bell pepper *cut into strips {about 1 1/2 cups cut}
  • 1 sm bunch green onions *cut in halfway lengthwise & into 1/3's
  • 2 lemongrass stalks {3 tbsp finely chopped}
  • 1/4 cup toasted sesame oil *divided in half {+extra for drizzling on noodles}


  • 2/3 cup chicken broth
  • 3 tbsp fish sauce
  • 3 tbsp soy sauce *Tamari for gluten free
  • 1 tsp sambal oelek *produces med heat
  • 3 tbsp lime juice {1-2 limes}
  • 1 1/2 inch piece fresh ginger *peeled & grated {1 1/2 tbsp}
  • 2 lg garlic cloves *crushed or minced
  • 2 tsp brown sugar *packed
  • 2 tsp cornstarch *or arrowroot
  • sesame seeds for garnish *optional


  • Prepare rice noodles according to package. Drain and rinse with cold water. Add to a lg mixing bowl & drizzle with a bit of sesame oil to prevent sticking. Set aside.
  • Prepare asparagus, brown onion, mushrooms, bell pepper and green onions- place in separate bowls and set aside.
  • For the Sauce
    In a medium sized mixing bowl stir together chicken broth, fish sauce, soy sauce, sambal oelek, lime juice, brown sugar, ginger and garlic. In a smaller bowl make a slurry with cornstarch & a small amount of sauce. Stir well making sure there are no lumps. Whisk into larger sauce bowl and set aside.
  • Process lemongrass by cutting bulb (knobby end) & tougher stalk side off. Remove the first 2-3 tough outer layers. Pound with a rolling pin or meat tenderizer to break apart. Finely chop-set aside.
  • Process chicken.
  • Heat a wok with 2 tbsp sesame oil over high heat until slightly smoky. Add lemongrass stirring consistently. Stir fry for about 1 min. Add chicken & continue stirring. Stir Fry until chicken is well cooked, about 4-5 mins. Set aside and wipe down wok.
  • Heat wok with remaining 2 tbsp oil over same heat until slightly smoky. With each ingredient stir consistently. Add asparagus, cook for about 2-3 mins. Add onion, cook for about 1 min. Add mushrooms, cook for about 2 mins. Add bell pepper, cook for about 2 mins. Add green onions, cook for about 2 mins or until just starts to wilt.
  • Add chicken back to wok. Stir sauce and add to wok. Cook for an additional 2 mins or until sauce thickens, stirring constantly.
  • Top noodles with stir fry and toss gently.


*Please use as many organic ingredients as possible.*


Calories: 467kcal | Carbohydrates: 26g | Protein: 46g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 127mg | Sodium: 2221mg | Potassium: 1046mg | Fiber: 2g | Sugar: 5g | Vitamin A: 991IU | Vitamin C: 48mg | Calcium: 22mg | Iron: 2mg