Go Back

Polish Fusion Stir Fry

The Philosopher
A rich and succulent dish that mixes traditional Polish meat preparation and mushrooms with an Asian noodle stir fry.
5 from 1 vote
Course Main Course
Cuisine Asian, Polish
Servings 8 servings


  • Cutting board and knife
  • Frying pan
  • 3 different pots (for more efficient cooking of snow peas, other veggies, and noodles)
  • Colander (for straining noodles if you are saving any leftovers)


Main Ingredients

  • 2 lbs (900 g) boneless chicken breasts (3-4 large pieces) If you want to make this a vegan dish, replace chicken with approx. 2 lbs tofu
  • 1/2 lb (225 g) white mushrooms
  • 1/2 lb (225 g) snow peas
  • 1/2 lb (225 g) soy bean sprouts Optional: these may be hard to find fresh depending on where you live, so don't sweat it if you don't have them
  • 3-4 large carrots
  • 1 large green bell pepper
  • 1 sweet, white onion
  • 1 lb (450 g) rice noodles

Seasoning and Cooking

  • 3 cups (about 700 ml) Szechuan sauce
  • 1 tsp (5 ml) olive oil for boiling noodles
  • 1 pinch salt for boiling noodles and snow peas
  • 2 tbsp (30 g) Polish chicken seasoning If you don't have anything like this available to you, add your favourite herbs and spices for chicken.
  • Butter or coconut oil for frying



  • Cut off the ends of the snow peas and soy bean sprouts as they are very fibrous and hard to chew and digest.
  • Rinse chicken breasts and allow them to dry (if you are using tofu, I recommend extra firm so you don't have to have to press them for long to get excess water out).
  • Season your protein with Polish chicken seasoning or whatever other spice mix you have available.
  • Chop vegetables: cut mushrooms into quarters, dice carrots, onions and green peppers.


  • In a small pot, allow snow peas to sit in water with a bit of salt on low boil for several minutes. This will help them soften up more and reduce frying time with the other vegetables.
  • Fry mushrooms separately in a pan over butter, coconut oil, or your preferred substitute. Allow mushrooms to soak in their own juices while frying for a few minutes so they absorb as much flavour as possible. They will darken in colour as seen here.
  • Fry chicken on medium-high heat for several minutes, allowing the seasoning to seer slightly without making it burned and dry. Set aside when finished.
  • In a pot, begin frying vegetables, minus green pepper; add the green pepper after a couple minutes as it doesn't take as long to get soft as the other veggies. After all vegetables are softened to your liking, drain any excess oil or liquid from the pot.
  • Dump Szechuan sauce, mushrooms, and chicken/protein of choice into the mix. Turn heat to low and stir vigorously for several minutes. If you want a very spicy batch, now is a good time to add extra hot sauce to the mix.


  • In a separate pot, boil water and add a pinch of olive oil and salt. Add the rice noodles and boil for 3 minutes, or whatever time is specified on the package.
  • You can serve them right away, but if you are planning on having leftovers make sure to strain the noodles over cold water so they don't get mushy/sticky.
  • Serve stir fry mix over a bed of hot noodles.
  • Optional: For a traditional Polish accompaniment, serve with preserves like peppers and pickles, or my personal favourite, eggplant. Enjoy!


For best results, serve immediately. Make sure to strain and dry the noodles if storing overnight, as they get very sticky and soggy if refrigerated when wet.
What's your preferred stir fry setup? Let me know if you make this dish with a comment below, and tag me on Instagram @the.phil.osopher with your photos. I’d also love to hear thoughts on what other cake recipes you’d like to see.
Keyword Asian, carrot, chicken, dinner, fried, fusion, mushroom, noodles, peas, Polish, sauce, seasoning, soy, stir fry, Szechuan