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
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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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These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • 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

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
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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
    How To: Properly Salt Cooking Water
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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

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    Chicken & Wonton Noodle Stir-Fry

    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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