Chicken & Wonton Noodle Stir-Fry with Snow Peas, Carrots, & Cabbage
Customer Favorite

Chicken & Wonton Noodle Stir-Fry

with Snow Peas, Carrots, & Cabbage

20 MIN
4 Servings
Wellness at Blue Apron
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

In this easy, Asian-inspired recipe, we’re making a sweet and savory sauce to coat fresh wonton noodles, tender chicken, crisp snow peas, and crunchy carrots—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor.

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  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
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fresh
ingredients
Chicken & Wonton Noodle Stir-Fry with Snow Peas, Carrots, & Cabbage
Title
time-saving
tips & techniques
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds. Combine in a bowl. In a separate bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, and 1/4 cup of water.

Cook the chicken & vegetables:
2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat the sautéed aromatics on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced cabbage and carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the peas and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the noodles:
3 Cook the noodles:

While the chicken and vegetables cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Finish & serve your dish:
4 Finish & serve your dish:

To the pot of cooked noodles, add the cooked chicken, vegetables, and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice into rounds. Combine in a bowl. In a separate bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, and 1/4 cup of water.

2 Cook the chicken & vegetables:

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan, heat the sautéed aromatics on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced cabbage and carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the peas and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the chicken & vegetables:
Cook the noodles:
3 Cook the noodles:

While the chicken and vegetables cook, add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

4 Finish & serve your dish:

To the pot of cooked noodles, add the cooked chicken, vegetables, and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!

Finish & serve your dish:
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