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Chicken & Wonton Noodle Stir-Fry
with Peas, Carrots & Cabbage
20 MIN
+$1.45/serving
4 Servings
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
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NutritionPER SERVING
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Calories550 Cals (est.)
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fresh
ingredients
Title
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18 oz Tail-On Shrimp (Peeled & Deveined)
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¾ lb Fresh Wonton Noodles (Previously Frozen)
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½ lb Green Cabbage
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½ lb Peas
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6 oz Carrots
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⅓ cup Soy Glaze
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¼ cup Sweet Chili Sauce
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2 Tbsps Black Bean Sauce
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2 Tbsps Rice Vinegar
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⅓ cup Asian-Style Sautéed Aromatics
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs