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This quick noodle stir-fry is tossed with your choice of protein and veggies and a fresh orange-miso sauce.
Fresh oranges are coming back into season and this vibrant stir-fry is here to celebrate!
I’ve been tinkering around with this stir-fry sauce over the past year and it has quickly become a favorite in our house. As opposed to so many orange sauces which often feel heavy and cloyingly sweet, this one is refreshingly light and bright and keeps the flavor of fresh oranges front and center — no additional sweeteners needed!
The freshly-squeezed orange juice is perfectly balanced with a hint of tangy lime juice, umami-rich miso, salty soy sauce, sriracha for heat, and plays well with just about any proteins or veggies that you happen to have on hand. We typically make ours with either chicken or shrimp and whatever leftover veggies happen to be hanging out in the crisper drawer. But I have to say that the carrot ribbons shown here are a fun extra touch (and super quick and easy to make with the vegetable peeler). Feel free to also swap in tamari if you’d like to make this recipe gluten-free, or you can use tofu as your protein and easily make this stir-fry vegan too.
This stir-fry sauce is such a lovely one to have in your repertoire. So the next time you’re craving noodles for dinner, grab a few fresh oranges and let’s make it happen!
Orange Miso Noodle Stir-Fry Ingredients
Here are a few brief notes about the ingredients you will need to make this stir-fry:
Rice noodles: We love using rice noodles for this stir fry, but the recipe is quite flexible so please feel free to swap in whatever noodles you love best! Just be sure not to overcook the noodles, since they will cook a bit more when stir-fried with the sauce, chicken and veggies.
Chicken: I recommend either boneless skinless chicken breasts or thighs, very thinly sliced and seasoned with salt and pepper.
Veggies: I used a simple mix of shaved carrots (or you can just use thinly sliced carrots), broccoli, and scallions. But feel free to swap in whatever stir-fry-friendly veggies that you have on hand.
Aromatics: Fresh garlic and ginger are a must in this one! Their fresh flavors round out all of the other ingredients in the stir-fry perfectly.
Orange-miso sauce: We’ll use a 5-ingredient blend of fresh orange juice, lime juice, white miso, soy sauce, and sriracha for our stir-fry sauce. I recommend juicing a fresh orange if possible, but you can also purchase 100% orange juice to save a step if you prefer. Feel free to also adjust the amount of sriracha as needed to taste.
Toasted sesame seeds: Finally, I recommend a generous sprinkling of toasted sesame seeds as garnish for extra nutty flavor and crunch.
Recipe Variations
Here are a few additional variations that you’re welcome to try with this recipe:
Use a different protein: Use beef, pork, shrimp, scallops or tofu in place of the chicken.
Use different veggies: Create your own favorite mix of stir-fry-friendly veggies, such as asparagus, bell peppers, bok choy, mushrooms, peas, squash, or zucchini.
Add greens: Wilt some fresh baby spinach or kale into the stir-fry just before serving.
Add egg: Make space in the center of the pan and scramble an egg or two, then toss with the rest of the stir-fry.
Make it gluten-free: Use gluten-free tamari in place of the soy sauce and your choice of gluten-free noodles.
More Noodle Stir-Fry Recipes
Looking for more noodle stir-fry recipes to try? Here are a few of our favorites!
This quick noodle stir-fry is tossed with your choice of protein and veggies and a fresh orange-miso sauce.
Ingredients
Scale
Stir-Fry Ingredients
8 ounces uncooked wide rice noodles
1 pound boneless skinless chicken breasts or thighs, thinly sliced into bite-sized pieces
fine sea salt and freshly-ground black pepper
2 tablespoons olive oil, divided
2 cups broccoli florets, cut into bite-sized pieces (1 small head of broccoli)
3 scallions, thinly sliced with white and green parts separated
1 large carrot, shredded or sliced
3 large garlic cloves, minced
2 tablespoons minced or grated fresh ginger
toasted sesame seeds, for garnish
Orange-Miso Sauce Ingredients
1/2 cup orange juice (freshly-squeezed or 100% juice)
3 tablespoons lime juice
2 tablespoons white miso
1 tablespoon soy sauce
1 to 2 tablespoons sriracha
Instructions
Cook the noodles.Cook the noodles al dente according to package instructions.
Prepare the sauce.Whisk all of the sauce ingredients together until combined, and set aside.
Sauté the chicken.Season the chicken with a generous pinch of salt and pepper. Heat 1 tablespoon oil in a large sauté pan over medium high heat. Add the chicken and sauté, stirring occasionally, until cooked through. Transfer the chicken to a clean plate and set aside.
Sauté the veggies.Add the remaining tablespoon of oil to the pan. Add the broccoli and sauté for 3 minutes, stirring occasionally. Add the carrots, garlic, ginger and sauté for 3 minutes, tossing occasionally.
Put it all together.Add the chicken, cooked noodles, sauce and toss until evenly combined.
Serve.Serve immediately, garnished with sesame seeds and the green parts of the scallions. Enjoy!
