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5 from 1 vote

Stir-fried Carrot Noodles with Chicken

This stir fried carrot noodles dish produces a wonderful wok hay flavor from stir frying the carrots at searing high heat. The carrot noodles added an extra layer of flavor to the dish that you normally would not get using wheat noodles.
Prep Time35 mins
Cook Time5 mins
Total Time40 mins
Course: Vegetables
Cuisine: Chinese
Keyword: carrot noodles
Servings: 4
Calories: 220kcal
Author: Sarah


  • 1 pound boneless skinless chicken thighs (450g, cut into bite-sized pieces)
  • 2 teaspoons vegetable oil (plus 2 tablespoons)
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 teaspoon sugar (or honey)
  • 1 1/2 tablespoons soy sauce (plus 1 tablespoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 5 slices ginger
  • 6 medium carrots (julienned or spiralized into long “noodles”)
  • 2 scallions (cut into 2-inch lengths)
  • 3 cups baby spinach


  • In a bowl, combine the chicken with 2 teaspoons oil, sesame oil, cornstarch, sugar or honey, 1 1/2 tablespoons soy sauce, and crushed red pepper flakes. Set aside to marinate for 30 minutes.
  • Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add the ginger, and fry for 1-2 minutes, until fragrant and slightly crisp. Add the chicken all in 1 layer, and allow to sear on one side for 1 minute.
  • Once seared, stir-fry the chicken for a few seconds, and then add the carrot noodles. Stir-fry for another 1-2 minutes, and add an additional tablespoon of soy sauce, along with the scallions. Stir-fry for 1 minute, and then add the baby spinach.
  • Stir in the spinach until it’s just wilted (it should only take a few seconds). Serve, and top with more chopped scallions if desired!


Calories: 220kcal | Carbohydrates: 13g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 564mg | Potassium: 737mg | Fiber: 3g | Sugar: 6g | Vitamin A: 17555IU | Vitamin C: 12.9mg | Calcium: 67mg | Iron: 2mg