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

Chicken & Wonton Noodle Stir-Fry

with Peas, Carrots & Cabbage

20 MIN
+$1.45/serving 4 Servings
Wellness at Blue Apron
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  • with Boneless Chicken Breast Pieces
    includes 18 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    For this comforting stir-fry, we’re making a sweet and savory sauce to coat fresh wonton noodles, tender chicken, and crisp veggies—first cooked with our fragrant blend of sautéed aromatics for a boost of bright flavor.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Chicken & Wonton Noodle Stir-Fry with Peas, Carrots & Cabbage
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • ¾ lb Fresh Wonton Noodles (Previously Frozen)
    • ½ lb Green Cabbage
    • ½ lb Peas
    • 6 oz Carrots
    • ⅓ cup Soy Glaze
    • ¼ cup Sweet Chili Sauce
    • 2 Tbsps Black Bean Sauce
    • 2 Tbsps Rice Vinegar
    • ⅓ cup Asian-Style Sautéed Aromatics
    time-saving
    tips & techniques
    Prepare the ingredients & make the sauce
    1 Prepare the ingredients & make the sauce

    Fill a large pot 3/4 of the way up 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 the sliced cabbage and sliced carrots in a bowl. In a separate bowl, combine the soy glaze, black bean sauce, sweet chili sauce, vinegar, and 1/4 cup of water.

    Start the shrimp
    2 Start the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In a large, high-sided pan (or pot), heat the sautéed aromatics on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. 

    Finish the shrimp, vegetables & sauce
    3 Finish the shrimp, vegetables & sauce

    To the pan, add the sliced cabbage and carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the snow peas and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Cook the noodles & serve your dish
    4 Cook the noodles & serve your dish

    Meanwhile, 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. Add the cooked noodles to the pan of cooked shrimp, 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 3/4 of the way up 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 the sliced cabbage and sliced carrots 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 Start the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired); season with salt and pepper. In a large, high-sided pan (or pot), heat the sautéed aromatics on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until slightly opaque. 

    Start the shrimp
    Finish the shrimp, vegetables & sauce
    3 Finish the shrimp, vegetables & sauce

    To the pan, add the sliced cabbage and carrots; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the snow peas and sauce (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the shrimp are opaque and cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. 

    4 Cook the noodles & serve your dish

    Meanwhile, 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. Add the cooked noodles to the pan of cooked shrimp, vegetables, and sauce. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Enjoy!

    Cook the noodles & serve your dish
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