Healthy Pasta and Noodle Recipes made with Holista 

Asian Stir-Fry Holista Low GI Noodles with Chicken and Vegetables

Makes 4 servings


  • 1/2 package (7 oz) Holista Low GI Spaghetti

  • 2 Tbsp Canola Oil

  • 1 lb boneless chicken cut into small cubes

  • 3 cloves garlic, chopped into small pieces

  • 4” fresh ginger, cut into small pieces

  • 1 can ( 8 oz) sliced water chestnuts, drained

  • 1 can ( 8 oz) bamboo shoots, drained

  • 1 can( 15 oz) baby corn, drained, cut into small pieces

  • 2 cups Broccoli Florets

  • 1 cup carrots, sliced thinly

  • 1 bunch scallions, sliced thin (green and white parts)

  • 2 Tbsp low sodium soy or Teriyaki sauce

  • 1 cup low sodium, or home-made chicken stock

  • 1 Tbsp cornstarch

  • 1 Tbsp Sesame Oil


  1. Fill a large pot ¾ full with water, bring to a boil.

  2. Heat large skillet or wok, when hot, add canola oil. When oil is smoking, add chicken pieces. Heat for 1 minute, stirring continuously.

  3. Add garlic and ginger, saute for 30 seconds.

  4. Add remaining vegetables, cook for 2 minutes stirring often.

  5. Add soy or teriyaki sauce, heat for 30 seconds.

  6. In a separate bowl, add cornstarch to cold chicken stock until mixed combined.

  7. Add cornstarch liquid mixture to pan. Bring to a boil stirring often. Mixture will thicken slightly, reduce heat

  8. When pot water is boiling, add Holista Low GI spaghetti/noodles to water.

  9. Bring back to boil, boil 3 minutes stirring occasionally, drain, rinse. Return to pot.

  10. Stir in sesame oil.

  11. Portion noodles evenly into bowls or plates.

  12. Add chicken and vegetable mixture on top of noodles.

  13. Enjoy!


Calories 524

Fat, Total 14 g

Saturated Fat 2 g

Total Carbohydrate 59 g

Added Sugar 0 g Natural 8 g

Fiber 6 g

Protein 38 g

Cholesterol 76 mg

Trans Fatty Acid 0 g

Sodium 563 mg

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