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

Chicken & Wonton Noodle Stir-Fry

with Spring Peas, Carrots, & Cabbage

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
  • View All
    Nutrition Label
    Download

A bevy of crisp, quick-cooking vegetables— including one of our favorites, the season’s first peas—help this chicken stir-fry come together with ease. We’re tossing it all with a savory-sweet sauce that gets an irresistibly nutty lift from tahini (or sesame seed paste).

Get Cooking
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Brown the chicken:
2 Brown the chicken:

Pat the chicken dry with paper towels. In a large pot (or high-sided pan), heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

Add the vegetables:
3 Add the vegetables:

Add the chopped ginger and sliced cabbage, carrots, and white bottoms of the scallions (if the pot seems dry, add a drizzle of olive oil). Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the snow peas and cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat; season with salt and pepper to taste. 

Cook the noodles:
4 Cook the noodles:

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

Make the sauce:
5 Make the sauce:

While the noodles cook, in a medium bowl, whisk together the soy glaze, tahini, sweet chili sauce, vinegar, soy marinade, and 1/4 cup of water

Finish the noodles & serve your dish:
6 Finish the noodles & serve your dish:

To the pot of cooked chicken and vegetables, add the cooked noodles and sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Heat a medium pot of water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the ginger. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and thinly slice on an angle. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

2 Brown the chicken:

Pat the chicken dry with paper towels. In a large pot (or high-sided pan), heat 1 tablespoon of olive oil on medium-high until hot. Add the chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. 

Brown the chicken:
Add the vegetables:
3 Add the vegetables:

Add the chopped ginger and sliced cabbage, carrots, and white bottoms of the scallions (if the pot seems dry, add a drizzle of olive oil). Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the snow peas and cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are softened and the chicken is cooked through. Turn off the heat; season with salt and pepper to taste. 

4 Cook the noodles:

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

Cook the noodles:
Make the sauce:
5 Make the sauce:

While the noodles cook, in a medium bowl, whisk together the soy glaze, tahini, sweet chili sauce, vinegar, soy marinade, and 1/4 cup of water

6 Finish the noodles & serve your dish:

To the pot of cooked chicken and vegetables, add the cooked noodles and sauce. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly coated and the sauce is slightly thickened. Turn off the heat. Season with salt and pepper to taste. Serve the finished noodles garnished with the sliced green tops of the scallions. Enjoy!

Finish the noodles & serve your dish: