Description

This Chicken Stir Fry Noodles recipe is a quick, flavorful, and satisfying meal combining tender chicken, fresh vegetables, and perfectly cooked noodles in a savory sauce. Ready in under 30 minutes, it offers a balance of savory, sweet, and umami flavors with vibrant colors and nourishing ingredients, making it ideal for busy weeknights or a comforting home-cooked dinner.

Ingredients

Scale

Protein

1 lb boneless, skinless chicken breast or thighs, thinly sliced

Noodles

8 oz stir fry noodles (egg noodles, rice noodles, or lo mein noodles)

Vegetables

1 cup bell peppers (red, yellow, or green), sliced
1 cup carrots, julienned or thinly sliced
1 cup broccoli florets
2 green onions, chopped (for garnish)

Sauce & Aromatics

2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (or additional soy sauce/hoisin sauce if omitted)
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon sesame oil

Oils & Extras

2 tablespoons vegetable oil
Optional: chili flakes or fresh sliced chili peppers (to taste)
Optional: chopped cashews or peanuts (for garnish)

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Instructions

Prep Your Ingredients: Thinly slice the chicken into bite-sized strips and chop all vegetables. Having everything prepared before cooking ensures a smooth and speedy stir fry process.
Cook the Noodles: Boil or soak the noodles according to package instructions. Drain well and toss with a little oil to prevent sticking. Set aside while you prepare chicken and vegetables.
Sauté Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until browned and cooked through, about 4-5 minutes. Remove the chicken from the pan and set aside.
Stir Fry Vegetables: In the same pan, add a splash more oil if needed. Add the minced garlic and ginger and cook for about 30 seconds until fragrant. Then add bell peppers, carrots, and broccoli. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
Combine and Sauce: Return the cooked chicken to the pan, add the cooked noodles, then pour in soy sauce, oyster sauce, and drizzle sesame oil over everything. Toss well to combine and ensure noodles and ingredients are evenly coated with the sauce.
Final Touches: Add chopped green onions and optional chili flakes for heat, give everything one last toss, and serve hot straight from the wok.

Notes

Slice the chicken thinly to ensure quick cooking and tender results.
Use high heat while stir frying for a nice sear and to keep vegetables crisp.
Don’t overcrowd the pan; cook in batches if necessary to avoid steaming.
Use fresh garlic and ginger for best aroma and flavor.
Adjust soy and oyster sauce quantities to taste for balanced saltiness.
Keep stirring and tossing quickly to cook ingredients evenly and prevent burning.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400 kcal
Sugar: 5 g
Sodium: 750 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 70 mg