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Healthy Chicken Stir Fry Meals With Noodles

Updated on October 6, 2016

Walking is a good form of exercise, and you can do it almost anywhere. However, even though exercise is a major component of staying in shape, diet also plays a key factor. One of the places where I have always done well with nutrition is by eating a variety of fruits and vegetables. So how do you get a kid who does not like vegetables to eat more? Try making dishes that are easy and fun to prepare, such as chicken stir-fry with lots of vegetables and noodles. In this hub I will discuss how to make a chicken stir fry that uses Ichiban soup as a base. Top Ramen or another kind of noodle soup would also work, but keep in mind this dish is very quick, tasty, full of vegetables, protein, and even nutritious. Also, since the HubMob health week began I have lost three pounds because I stopped drinking soda and eating sweets, so I have been focusing on making super satisfying meals to steer myself away from sweets. Stirs frys are sensational, and the lean protein from the chicken and the healthy carbs from the vegetables help me to feel full without over eating. Pull up a chair to get more ideas on how to make fun and healthy chicken stir fries.

Step 1: Sauté The Chicken Breast.

Sautee two cut up chicken breasts in olive oil.
Sautee two cut up chicken breasts in olive oil.

Use a cutting board to cut up two chicken breasts into small bite size pieces. If you are vegetarian you can use tofu in place of chicken as I demonstrated in a previous hub. I prefer to buy a frozen package of chicken because I am unable to eat an entire tray of chicken before the expiration date. In the past to save money I have bought a fresh tray of chicken breast and then froze the individual pieces when I got home. There are 120 calories in a four ounce serving of chicken breast, but only 35 for these calories come from fat. In total a four ounce serving of chicken breast constitutes about five percent of your daily alloted fat intake according to the FDA, so lean meats such as chicken breast are a good source of protein for those concerned about high fat foods. Sauté the chicken breast by drizzling a little bit of olive oil in the pan. Olive oil has 120 calories per tablespoon serving and all of these calories come from fat, but this is a healthy form of fat when used in moderation. Use a restricted amount if you are concerned about calories and fat.

Step 2: Add Water And The Ichiban Noodles

Add some water, Ichiban noodles, and a few mushrooms to the pan.
Add some water, Ichiban noodles, and a few mushrooms to the pan.

Add some water and then the Ichiban noodles to the pan once the chicken is partially cooked through. Next, add the mushrooms and use a bamboo spatula to cut up the mushroom in the pan, which is a great time saver! A package of Ichiban noodles contains three servings at 160 calories each. There are 70 calories from fat per serving, but the great thing about this recipe is all of the noodles, mushrooms, and other vegetables will stretch this way out. Once I was finished making the dish I had about eight small servings. There are 533 mg of sodium per serving of Ichiban noodles, but this can be cut down by only adding part of the flavoring package. I decided to add the whole thing since the noodles were only one part of the stirfry and the vegetables stretched it out.

Step 3: Add The Bean Sprouts

Add an entire bag of bean sprouts to the pan.
Add an entire bag of bean sprouts to the pan.

Add an entire package of bean sprouts to simmer in the soup. I cook this dish until all the water sizzles away, but cook for a shorter period of time if you prefer a soup. Beans sprouts are a low calorie food with about nine calories per one ounce serving. Also, beans sprouts have zero grams of fat and .9 grams of protein per serving. I love the crunch of bean sprouts and these are one of my favorite vegetables. At this point I also like to add some crushed up organic peppers from my mom's garden, especially since I prefer all dishes on the spicy side. This is completely optional if you prefer a less spicy dish, but adding peppers compensates for adding less of the Ichiban flavor packet if you decide to to do this.

Step Four: Add A Bag Of Frozen Peas And Carrots

Add some frozen peas and carrots, or any vegetables of your choice.
Add some frozen peas and carrots, or any vegetables of your choice.

Since this is a vegetable stir fry I decided to add any vegetables on hand. In my freezer I had a package of frozen carrots and peas, so this is what I added to the stir fry. As I said I allow all the liquid to simmer away and turn this dish into a stir fry, but you can try it as a soup if you rather. By cutting the amount of the flavor packet added to this dish you can even make it into a lower sodium meal, or use a type of noodles that have even less sodium. I enjoy the flavor of Ichiban noodles and these have been a favorite of mine since I was a child. Ichiban noodles tend to be more popular in other countries such as Hong Kong, Canada, and Japan, but I prefer the flavor of these noodles over the more popular Top Ramen. Nevertheless, Top Ramen also make a good base for a stir fry in a pinch, and this is a simple recipe children and college students will enjoy making. Once the broth has cooked off I stir fry and serve warm. This is a lovely dish, nutritious, and very cost effective. However, do not just sit around after eating your stir fry, get up and do the dishes or go for a walk after lunch. Staying in shape is about making small changes such as eating more nutritious meals and exercising.

Ready To Eat!

The finished chicken stirfry that contains ichiban noodles, bean sprouts, carrots, and peas.
The finished chicken stirfry that contains ichiban noodles, bean sprouts, carrots, and peas.

My Explanation On How To Make Chicken Stir Fry With Ichiban Noodles

Would you ever make a stirfry?

Would you because you know how easy it is?!

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    • SweetiePie profile imageAUTHOR


      9 years ago from Southern California, USA

      Glad you enjoyed this hub recipe to those who have left comments!

    • Betty Reid profile image

      Betty Reid 

      9 years ago from Texas

      I have been looking for a clever recipe like this - sounds easy and looks great.

    • 2besure profile image

      Pamela Lipscomb 

      9 years ago from Charlotte, North Carolina

      I like stir-fry because it is quick and easy and you can experiment with other ingredients.

    • veerugcet profile image


      9 years ago from India

      Ohhhhhhh Nice but I can't cook

    • Research Analyst profile image

      Research Analyst 

      9 years ago

      that meal looks so yummy

    • SweetiePie profile imageAUTHOR


      9 years ago from Southern California, USA


      Yes the one pan method is very yummy. I just throw all the ingredients in and let the flavors blend together!

    • oliversmum profile image


      9 years ago from australia

      I do love stirfries, and these Recipes sound easy and look fabulous. Dumping stuff in one pan sounds great to me as well . Thank You. :)

    • SweetiePie profile imageAUTHOR


      9 years ago from Southern California, USA

      Pamela Red,

      The ichiban noodles made it very yummy!

    • Pamela N Red profile image

      Pamela N Red 

      9 years ago from Oklahoma

      I love stir fry and make it often. That looks delicious, I'll have to try it sometime.

    • SweetiePie profile imageAUTHOR


      9 years ago from Southern California, USA

      Hi Jenny,

      Stir fry is great, I definitely agree. I love how it is mostly veggies with a few bites of chicken when I make it that way!

    • Jenny30 profile image


      9 years ago from Canada

      I love stirfry and my hubby is now on a strict diet so these recipes can help for sure!!!

    • SweetiePie profile imageAUTHOR


      10 years ago from Southern California, USA

      I appreciate that vmarge2001!

    • vmarge2001 profile image


      10 years ago from San Jose

      Your hub is great! It's easy to follow!

    • SweetiePie profile imageAUTHOR


      10 years ago from Southern California, USA

      Jack Burton,

      Your recipe sounds very good, I will check it out. Thanks for stopping by.


      It is really good :). The thing I love about noodles is you can make them anyway you like. Thanks for stopping by.

      G-Ma Johnson,

      Your potstickers sound very good. Thanks for the sweet comments :).

    • G-Ma Johnson profile image

      Merle Ann Johnson 

      10 years ago from NW in the land of the Free

      Love chinese too...even make my own potstickers..this is great and shall give it a try. I also love egg-fu-yung yumm.Great job hun and I could almost smell it and it made me hungry and already ate...yikes ! ! !lol thanks for the reminder tho...haven't had chinese in a bit now yummm...G-Ma :o) hugs

    • starrkissed profile image


      10 years ago from Arizona

      yum yum yum!!!

    • Jack Burton profile image

      Jack Burton 

      10 years ago from The Midwest

      Here's a really quick and easy Asian lo-cal soup that is very similar to hot and sour soup. If you use lean pork, or even fish, the calorie/fat count is very low but the taste is very high...

    • SweetiePie profile imageAUTHOR


      10 years ago from Southern California, USA


      I love stirfries because these are easy to make, and I also like to dump things in the pan. Thanks for commenting.


      I am glad to hear you use healthy alternatives for your nieces and nephew. When I was growing up my parents used to plant a vegetable garden and we ate food from scratch, so I think what you are doing is great. I also love to eat corn raw because it has a sweet taste, so it sounds like you nephew is on to a good thing. Thanks for commenting.

    • Die'Dre' profile image


      10 years ago from The Great Pacific Northwest

      Wow, what a lot of great, quick, healthy recipes. I love the noodles and mushroom dish. I have my nieces and nephews for a weekend a year as a Christmas gift to my cousins and siblings. We bake cookies and substitute sugar for honey, and use a lot of fruits, like pumpkin cookies.

      Last year, when my corn was ready for harvest, I let the kids pick out their own corn. My youngest nephew, 3, refused to give up his corn to the cook. He ate it raw and went back for another. This year I think I'll let them fix their own meals.


    • marisuewrites profile image


      10 years ago from USA

      I like stir fry because you dump things in the skillet - my kind of cooking.  Love this - great pictures...good info =)) bean sprouts, bok choy yummm

    • SweetiePie profile imageAUTHOR


      10 years ago from Southern California, USA


      Ichiban noodles are great and easy to dress up. I especially recommend it for anyone who likes stir fries and soups.


      I eat raw carrots also, so I get what you are saying. Carrots add wonderful flavor to soups also, but mostly I was using anything I had at hand. Any type of vegetables can be put into a simple dish like this.

      Constant Walker,

      I love imaginative meals also. Your French toast hub is great by the way, reminded me of something I had not made in along time.

    • Constant Walker profile image

      Constant Walker 

      10 years ago from Springfield, Oregon

      Very imaginative, Sweetie. I love those kind of meals, where you make something delicious out of a bunch of things you had handy. They're almost always good!

    • profile image


      10 years ago

      I just had lunch, You are very cruel to make me hungry again by displaying these photos. Anyway Thanks for the Tasty Recipe

    • agvulpes profile image


      10 years ago from Australia

      H'mm, I swear I can smell the food. It looks delicious.

      I love a good stirfry although I do prefer my carrots raw.

      Good hub Sweetiepie

    • Just_Rodney profile image

      Rodney Fagan 

      10 years ago from Johannesberg South Africa, The Gold Mine City

      Not bad for a quick and easy meal, good hub.


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