Delicious Ginger Chicken with Mushrooms and Noodles - an easy family meal, ready from frying pan to bowl in less than 30 mins
Easy Ginger Chicken Noodles
I love the flavors in this dish, fragrant ginger, with the saltiness from the soy sauce and sweetness of mirin. You don't need jarred sauces to make delicious stir fry dishes. Just basic ingredients can make a really tasty stir fry dish like this Ginger Chicken with Mushrooms and Noodles.
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Calories in Ginger Chicken Noodles
This easy noodles recipe serves two people and has 458 calories per serving (this doesn't include sides or toppings)
If you're looking for more recipes within the same calorie range, you'll find an abundance of options in my dedicated collection of 400+ calorie recipes.
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.
Ingredients for Ginger Chicken and Noodles
To prepare this simple and quick noodle dish, here are some notes on the ingredients used:
- Chicken Thighs- Skinless, boneless, and trimmed of visible fat, ensure they provide a lean protein option. If you prefer, you can substitute chicken breast, but please note that this may result in a slightly different color for the dish and a variation in depth of flavor.
- Noodles -I used dried medium egg noodles in this recipe, but feel free to use any variety you prefer, including gluten-free noodles. Just keep in mind that the quantity may need to be adjusted slightly if you choose a different type of noodle.
- Onion - I use a regular white onion, but red onion is fine too if that is all you have.
- Garlic - if you prefer you can use lazy garlic or jarred mince garlic
- Ginger - fresh grated ginger root is used here. I buy in bulk and freeze it peeled that way you can just grate straight from frozen.
- Mushrooms - I just used regular white mushrooms, but cremini and oyster or shitake mushrooms are great in this too.
- Carrot - I use a julienne peeler to make long thin noodle like strips which are perfect for noodle dishes
- Soy Sauce - Both light and dark varieties are used in the dish. I recommend sourcing good quality chinese brands like Lee Kum Kee or Pearl River Bridge, a great place to find these is Amazon and local Asian grocery stores.
- Maple Syrup - this balances the saltiness of the soy sauce and helps create glossy coating. Honey can be used as a subtitute.
- Black Pepper - add a lovely peppery note to the dish
- Low Calorie Spray - Any brand you like is fine. My preference is one without an emulsifiers.
- Green Onions (Spring onions) - provide an extra layer of texture, flavour, and color to enhance the final noodle dish.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe for breakfast.
See the recipe card for specific quantities and instructions.
Variations and Substitutes on the Recipe
Other proteins: Feel free to add in or swap for other protein like some stir fry beef strips or pork or even shrimp. Bear in mind however the difference in timing to cook.
Vegetarian: increase the vegetables in place of the chicken or use a meat substitute like quorn or soy pieces.
Add some heat: Add a pinch of chilli flakes, some chopped red sliced fresh chillies or a drizzle of sriracha
Noodle Swap: Don't fancy noodles? Swap them out for some cooked rice, for a fried rice dish. 1 cup of cooked rice (approx 150g) should be enough for 2.
FAQ FOR GINGER CHICKEN NOODLES
The probable cause could be the type of soy sauce you've used. Chinese brands of dark soy sauce are notably richer in both color and flavor. Additionally, did you opt for chicken breast over chicken thighs? This substitution can also result in a lighter overall hue.
While it's best enjoyed freshly cooked, there's no ingredient in the recipe that shouldn't freeze well. I suggest thawing it in the refrigerator and then gently reheating it in a pan.
You can use a sweetener if you prefer, but please note that it won't provide the same glossy texture and caramelization to the sauce. Keep in mind that the recipe only calls for 1 tablespoon for 2 servings, which is a relatively low amount of calories.
More Low Calorie Noodle Recipes
Are you in search of more low calorie noodle recipes? Look no further! Here are some great choices below:
- Chicken Singapore Noodles
- Hoisin Pork and Noodles
- Drunken Chicken Noodles (Pad Kee Mao)
- Easy Peanut Chicken Noodles
- Chilli Beef Noodles
- Beef Chow Mein
or if you would like more recipe ideas or sides to make with this recipe - head on over to the FULL RECIPE INDEX where you will find over 900 delicious recipes with calories and you can search by meal type, ingredients, course, diet and more.
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Recipe Card
Ginger Chicken with Mushrooms and Noodles
Delicious Ginger Chicken with Mushrooms and Noodles - an easy family meal, ready from frying pan to bowl in less than 30 mins
Ingredients
- 200g/7oz boneless skinless chicken thigh, raw (sliced into strips)
- 1 tablespoon of fresh grated ginger root
- 2 cloves of garlic, crushed
- 100g (3.5oz) of dried noodles (can use gluten free)
- 1 onion, halved and sliced
- 150g (5.5oz) of mushrooms, sliced
- 1 carrot, julienned
- 1 tablespoon of cornstarch (cornflour)
- 1 tablespoon of maple syrup
- 1 tablespoon of dark soy sauce
- 2 tablespoons of light soy sauce
- ½ cup (120ml) of water
- black pepper
- low calorie spray
- 2 spring onions, finely sliced
Instructions
- Combine the water, starch, soy sauce, and maple syrup. Set aside.
- Cook the noodles as per the packet instructions. Drain and set aside.
- Heat a large wok or frying pan over a medium high heat and spray with some cooking oil spray.
- Add the ginger, garlic and chicken and fry until slightly golden. Remove and set aside.
- Spray wok with some more spray oil and add the red onion and mushrooms and cook for approx 5 mins.
- Add the chicken back to the pan, along with the carrot and sauce, stir heat until sauce starts to thicken
- Add the noodles and stir to evenly coat.
- Season with black pepper and sprinkle with spring onions.
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition Information
Yield
2Serving Size
1 SERVINGAmount Per Serving Calories 458Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 121mgSodium 629mgCarbohydrates 45gFiber 4gSugar 16gProtein 30g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
sue mitchell says
made this last night for tea and it is LUSH,Jjust as nice as anything form the chinese and my hubby loved it also.
Michelle says
Hi, tried this last night and it was fantastic, better than the takeaway. As you said great for kids as my fussy 5 year old loved it too.
Deb Elson says
Made this last night and it was a thumbs up from all the family 🙂
Amanda says
Made this tonight. Really lovely. Will definitely be one of our regular dinners!
Julie says
Great tasty quick dish,will make this often
Dee says
Hi, I can’t get hold of maple syrup. Can I use A little brown sugar?
Shevy (Slimming Eats) says
yes that should be fine - enjoy!!
Mila says
Hello and greetings from Bulgaria:) I've just finished eating my second bowl of these noodles and I really really liked the food. Thanks for the recipe - it was easy to cook and very tasty 🙂
I will save the page and do the recipe again.
Kate Roxburgh says
Hi! We made this for dinner tonight and it was delicious! Even our 2 picky boys ate every bit! Thank you, we will most definitely be making it again!