If you’re craving a dish that’s bursting with vibrant colors, bold flavors, and that perfect combination of tender chicken and chewy noodles, then this Chicken Stir Fry with Noodles Recipe is exactly what you need in your life. It’s one of those meals that feels both comforting and exciting, with crisp vegetables, savory sauces, and a hint of fresh herbs coming together in every bite. Whether you’re whipping it up on a busy weeknight or making a flavorful weekend treat, this recipe is straightforward and incredibly rewarding, making it an instant favorite for home cooks of all levels.
Ingredients You’ll Need
Simple, fresh, and approachable—that describes the ingredients for this Chicken Stir Fry with Noodles Recipe perfectly. Each item plays a key role, from delivering the essential textures to infusing the dish with authentic Asian-inspired flavors that make every mouthful unforgettable.
- 200 g dried egg noodles: The chewy, silky base that soaks up all the delicious sauce perfectly.
- 2 tablespoons vegetable oil, divided: For sautéing the chicken and vegetables without overpowering their natural flavors.
- 400 g boneless, skinless chicken breast, thinly sliced: Lean protein cooked to tender perfection that forms the heart of the dish.
- 2 cloves garlic, minced: Adds a fragrant punch that elevates the sauce and stir fry.
- 1-inch piece of ginger, peeled and grated: Keeps the dish fresh and zesty with a subtle spicy warmth.
- 1 red bell pepper, thinly sliced: Brightens the plate and brings a sweet crunch.
- 1 yellow bell pepper, thinly sliced: Adds color contrast and a lively, crisp texture.
- 1 medium carrot, julienned: Offers a gentle sweetness and satisfying bite.
- 3 green onions, chopped: Provides a mild onion flavor that finishes the dish beautifully.
- 100 g sugar snap peas: Snap and sweetness that add vibrant freshness.
- 3 tablespoons soy sauce: Essential salty umami that ties all the flavors together.
- 1 tablespoon oyster sauce: Deepens the savory profile with a hint of sweetness.
- 1 tablespoon hoisin sauce: Adds complexity with its sweet and tangy character.
- 1 tablespoon sesame oil: Infuses a toasty, nutty aroma that is unmistakably delicious.
- 1 teaspoon cornstarch mixed with 2 tablespoons water: Creates a luscious sauce that perfectly coats every ingredient.
- Salt and pepper to taste: Simple seasonings to enhance the flavor without overwhelming it.
- 1 tablespoon sesame seeds, for garnish: Adds a subtle crunch and visual appeal.
- Fresh cilantro leaves for garnish: Introduces fresh herbal brightness to finish the dish.
How to Make Chicken Stir Fry with Noodles Recipe
Step 1: Prepare the Noodles
First things first, cook the dried egg noodles according to the package instructions until they reach that perfect al dente texture—you want them tender yet with a little chew. Once cooked, drain and set them aside to keep warm while you work on the rest of the ingredients. This step sets the foundation for your stir fry, so don’t rush it!
Step 2: Cook the Chicken
Heat one tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the thinly sliced chicken breast and sauté it until it’s beautifully browned and cooked through, about 5 to 7 minutes. This step is crucial as it ensures the chicken remains juicy and flavorful. Once done, remove the chicken from the pan and set it aside for now.
Step 3: Sauté the Aromatics
Using the same pan, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and grated ginger, stirring them around for about 30 seconds until their amazing fragrances fill your kitchen. This is where your stir fry starts to build its soul, so get ready for an irresistible aroma.
Step 4: Stir Fry the Vegetables
Next up, add your beautifully sliced red and yellow bell peppers, julienned carrot, and sugar snap peas. Stir-fry these vibrant vegetables for 3 to 4 minutes until they’re tender but still have that satisfying crunch. This balance keeps your stir fry lively, offering a wonderful contrast to the soft noodles and chicken.
Step 5: Reunion of Chicken and Veggies
Return the cooked chicken pieces to the pan and toss them with the vegetables. This moment is where all the main ingredients come together, ready to be enveloped in the delicious sauce that’s about to follow. The combination of textures here is really what makes this dish shine.
Step 6: Make and Add the Sauce
In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, and your cornstarch-water mixture. Give it a good stir to blend everything into a glossy, savory sauce. Pour this over the chicken and vegetable mixture, stirring constantly to coat every bit. Let the sauce simmer and thicken for about 2 minutes—it should cling to every noodle and vegetable bite beautifully.
Step 7: Combine with Noodles and Season
Finally, gently fold the cooked noodles into the pan, making sure they’re all coated with that luscious sauce. Season with salt and pepper as you like, tasting to find that perfect balance. At this point, your Chicken Stir Fry with Noodles Recipe is almost ready to be devoured!
How to Serve Chicken Stir Fry with Noodles Recipe
Garnishes
Sprinkle the stir fry with toasted sesame seeds and fresh cilantro leaves right before serving. These garnishes aren’t just for looks—they add delightful layers of texture and fresh flavor that lift the dish to the next level, making each bite even more enjoyable.
Side Dishes
This stir fry’s hearty nature means it often stands beautifully on its own, but if you want to round out the meal, consider a light cucumber salad or some steamed dumplings to complement the flavors without overwhelming them. A tall glass of iced jasmine tea would also make an excellent refreshing pairing.
Creative Ways to Present
For a fun twist, serve the Chicken Stir Fry with Noodles Recipe in individual lettuce cups or atop a bed of steamed bok choy for a fresh presentation. You can also add crushed peanuts for extra crunch or drizzle a little sriracha if you crave a kick of heat. The possibilities are endless and always delicious.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken stir fry in an airtight container and store it in the refrigerator. It will stay fresh for up to 2 days, making it great for quick lunches or dinners the next day. Just give it a quick stir before reheating to redistribute the sauce.
Freezing
This dish doesn’t freeze as well as some others because the vegetables can lose their crispness and the noodles may become mushy. However, if necessary, freeze the stir fry in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating gently to preserve as much texture as possible.
Reheating
To reheat, warm the stir fry in a skillet over medium heat with a splash of water or broth to revive the sauce and loosen the noodles. Alternatively, microwave in short bursts, stirring in between, to evenly heat the dish without drying it out. Avoid overheating to keep textures intact.
FAQs
Can I use other types of noodles?
Absolutely! While dried egg noodles work wonderfully, you can swap them for rice noodles, udon, or even whole wheat noodles depending on your preference. Just adjust the cooking time accordingly to keep them perfectly tender.
Is it possible to make this recipe vegetarian?
Yes, simply replace the chicken with firm tofu or a mix of hearty vegetables like mushrooms and broccoli. Use vegetarian oyster sauce or a soy-based alternative to maintain that rich umami flavor.
How can I make this dish spicier?
Adding sliced fresh chili peppers while stir-frying the vegetables or mixing in a spoonful of chili garlic sauce into the sauce blend are great ways to turn up the heat without losing balance.
What is the purpose of the cornstarch in the recipe?
Cornstarch acts as a thickening agent, helping the sauce cling beautifully to the noodles, vegetables, and chicken, creating that glossy, restaurant-quality finish that makes the dish irresistible.
Can I prepare any parts in advance?
Yes, you can slice the chicken and vegetables ahead of time and even mix the sauce. Keep everything refrigerated until you’re ready to cook, then just follow the quick steps to bring it all together for a speedy meal.
Final Thoughts
This Chicken Stir Fry with Noodles Recipe has become one of my ultimate goto meals when I want something tasty, quick, and satisfying. It’s vibrant, flavorful, and easy enough to whip up after a busy day, yet impressive enough to serve guests. I can’t wait for you to try it and make it your own favorite—once you do, I’m sure it will be requested on repeat!
Print
Chicken Stir Fry with Noodles Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 15m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A vibrant and flavorful Chicken Stir Fry with Noodles recipe combining tender chicken breast, colorful vegetables, and a savory Asian-inspired sauce. Perfect for a quick and satisfying weeknight meal that brings the essence of stir-frying with a blend of soy, oyster, and hoisin sauces.
Ingredients
Main Ingredients
- 200 g dried egg noodles
- 2 tablespoons vegetable oil, divided
- 400 g boneless, skinless chicken breast, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, peeled and grated
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3 green onions, chopped
- 100 g sugar snap peas
Sauce Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Salt and pepper to taste
Garnish
- 1 tablespoon sesame seeds
- Fresh cilantro leaves
Instructions
- Cook Noodles: Cook the egg noodles according to the package instructions until al dente. Drain the noodles thoroughly and set them aside while preparing the rest of the dish.
- Heat Oil for Chicken: Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat to prepare for cooking the chicken.
- Cook Chicken: Add the thinly sliced chicken breast to the hot pan, cooking and stirring until the chicken is browned and fully cooked through, approximately 5-7 minutes. Remove the chicken from the pan and set aside to keep warm.
- Heat Oil for Vegetables: In the same pan, add the remaining 1 tablespoon of vegetable oil to prepare for sautéing the aromatics and vegetables.
- Sauté Aromatics: Add the minced garlic and grated ginger to the pan and sauté for about 30 seconds until fragrant, releasing their essential oils and flavor.
- Cook Vegetables: Add the sliced red and yellow bell peppers, julienned carrot, and sugar snap peas to the pan. Stir-fry the vegetables for 3-4 minutes until they become tender-crisp but still retain their vibrant color and crunch.
- Combine Chicken and Vegetables: Return the cooked chicken to the pan with the vegetables, tossing together to combine everything evenly.
- Prepare Sauce: In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch slurry. Stir until the sauce is smooth and well combined.
- Add Sauce and Simmer: Pour the prepared sauce over the chicken and vegetables in the pan. Stir well to coat everything, then let the mixture simmer for 2 minutes, allowing the sauce to thicken and evenly cling to the stir fry.
- Add Noodles: Add the cooked noodles into the pan and toss thoroughly, ensuring the noodles are well coated with the flavorful sauce along with the chicken and vegetables.
- Season: Season the stir fry with salt and freshly ground black pepper to taste, balancing the flavors just before serving.
- Garnish and Serve: Sprinkle the dish with sesame seeds and fresh cilantro leaves for garnish. Serve immediately while hot for the best taste and texture.
Notes
- To make this dish gluten-free, substitute tamari or coconut aminos in place of soy sauce and ensure oyster sauce is gluten-free or use a suitable alternative.
- You can customize the vegetables based on availability and preference, such as adding broccoli, snap peas, or mushrooms.
- If you prefer a spicier kick, add sliced chili peppers or a dash of chili flakes during the vegetable stir-fry step.
- For a vegetarian version, replace chicken with firm tofu and use vegetarian oyster sauce or additional hoisin sauce.
- Prepare the noodles just before adding to the stir fry to prevent them from becoming mushy.
