Juicy chicken and stir-fried vegetables bathed in a rich, glossy sauce and cooked with chewy thick noodles are what you’ll get in today’s chicken stir fry noodles recipe. Get ready to dig your fork in and discover these layers of goodness — with only 15 minutes to spare!
Are Chicken Stir Fry Noodles Healthy?
With 506 calories per serving, we believe the answer is yes.
Featuring skinless boneless chicken breasts, fresh veggies, and savory seasonings, this dish is a great way to use up leftover meat and vegetables in a healthy way. The amount of each ingredient has been carefully measured to fit in with our healthy guideline.
This dish also comes with matching side dishes to round it out as a nutritious Asian-style meal — jump to the bottom of this article to find out how.
Ingredients for Chicken Stir Fry Noodles
- Chicken: Skinless boneless chicken breasts are our choice of protein for this dish. They easily become juicy and tender in a hot frying pan with just a small amount of oil.
- Noodles: Soft and thick egg noodles are the top choice for our recipe, as they stand up well to frying, stirring, and tossing without breaking apart.
You can easily buy parboiled egg noodles at the refrigerated section of any Asian supermarket. They’re already cooked through before packaging and will save you a few more minutes on the prepping.
Chow mein noodles, soba noodles, and udon noodles are also great candidates. You can even use pasta if you don’t have time to go shopping and just want to make the best of what’s on hand.
Each variety of noodles will bring a different taste and texture to the dish, so we recommend spending some time on your selection process to find the best choice for your palate. (Check out our Instant Pot Pad Thai Recipe if you’d love to try out rice noodles.)
- Vegetables — For this recipe, we’ve opted for a simple mix of broccoli, two-color bell peppers, and onion. However, you can use whichever vegetables you like best or currently have to hand to avoid food wastage.
The Sauce for Chicken Stir Fry Noodles
The savory and fragrant sauce for today’s chicken stir fry noodles calls for a mixture of water, cornstarch, sesame oil, ground black pepper, soy sauce, white wine, hoisin sauce, and brown sugar.
- Cornstarch: To thicken the sauce when cooking.
- Sesame oil: To allow the sauce to coat and adhere to the chicken and vegetables better.
- Garlic and black pepper: An Asian stir-fry dish is hardly complete without these two spices.
- Reduced sodium soy sauce: To keep the sodium content low but still deliver the addictive Asian flavor.
- White wine: To add a slightly sweet, pale, and crisp note to the dish.
- Hoisin sauce: A powerful flavor enhancer in Asian cuisine, it’s packed with intensely deep flavor.
- Brown sugar: A touch of sweetness to balance the flavors.
Cooking Tips
To make thin, nicely cut slices of chicken, you may want to freeze the chicken until solid before prepping to allow the knife to make smooth cuts.
Chicken stir fry noodles are usually made in a wok, but our recipe will work with whatever tool is convenient for you. To avoid getting splattered by the sauce and noodles when cooking, consider using a saucepan or a soup pot.
Make sure to chop your vegetables into similar sized chunks, so they cook together in the same amount of time.
Also, it’s important to have all your ingredients readily prepped, measured, and placed somewhere nearby the stovetop. This recipe requires just 8 minutes of stir-frying (yes, unbelievable!), and that means everything moves very quickly, so you’ll only have enough time to pour, drop, and stir things together.
The egg noodles are already par-boiled, so by simply giving them a quick stir with the vegetables, they’ll finish cooking in the sauce. Don’t leave them in the skillet for too long — they’re easily overdone. You’ll want them soft and slightly chewy, not mushy and falling apart.
How to Store and Reheat the Leftovers
Leftover chicken stir fry noodles will keep well in air-tight containers for up to a week in the fridge. When frozen, they can last for 3-4 months.
They are easily reheated in the microwave or in the oven. The noodles might get a little mushier than they were in the first place, but still good enough to eat.
Side Dishes for Chicken Stir Fry Noodles
- Winter Melon Meatball Soup
Winter melon meatball soup is a simple Chinese soup that calls for wholesome and delicious ingredients. Its unique heart-warming flavors of Chinese cuisine is surely the perfect side to complement our chicken stir fry noodles.
- Lemon Watermelon Juice
This easy lemon watermelon juice takes 10 minutes to whip up. No fuss and no mess, it’s a tasty summer drink with immune-supporting vitamin C and electrolytes for muscle health.
Serve it chilled to add a cooling and refreshing element to your plate!
More Chicken and Pasta/Noodle
In this Alfredo, we pan-sear chicken breast chunks and shrimp with olive oil and paprika to give our star ingredients an eye-catching golden-brown color. Once they are ready, we stir them with al dente spaghetti and creamy white sauce—all coming together seamlessly in one pan.
This chicken spaghetti recipe of ours uses fresh cherry tomatoes, chicken breasts, and cheddar cheese. It’s quite straightforward and does not require any difficult-to-find ingredients—an excellent choice for those hectic weekdays.
Chicken Stir Fry Noodles
Juicy chicken and stir-fried vegetables bathed in a rich, glossy sauce and cooked with chewy thick noodles are what you'll get in today's chicken stir fry noodles recipe. Get ready to dig your fork in and discover these layers of goodness — with only 15 minutes to spare!
- cook TIME 8 mins
- prep TIME 7 mins
- total TIME 15 mins
- COURSE Main Course
- CUISINE American, Asian
- SERVINGS servings
- CALORIES 506 kcal
INGREDIENTS
- 16 oz skinless boneless chicken breast
- 16 oz egg noodles (parboiled, equals 8 oz dry)
- 4 oz broccoli
- 4 oz red bell pepper (chopped)
- 2 oz yellow bell pepper (chopped)
- 4 oz onion (diced)
- 1 tbsp sesame seeds
- 2 tbsp white wine
- 3 tbsp reduced sodium soy sauce
- 1 1/2 tbsp olive oil
- 1 tbsp garlic (minced)
- 1 tbsp sesame oil
- 1/4 cup water
- 1/2 tsp ground black pepper
- 2 tsp cornstarch
- 1 tsp hoisin sauce
- 1 tsp brown sugar
- 1/2 tsp paprika
- 2 tbsp scallions (chopped)
INSTRUCTIONS
Make the sauce: In a small bowl, whisk together 1/4 cup water, 2 tsp cornstarch, 1 tbsp sesame oil, 1/2 tsp ground black pepper, 3 tbsp reduced sodium soy sauce, 2 tbsp white wine, 1 tsp hoisin sauce, and 1 tsp brown sugar. Set aside.
In a cast-iron skillet, heat 1 1/2 tbsp olive oil over medium heat. Sauté 1 tbsp minced garlic for 30 seconds.
Add 16 oz skinless boneless chicken breast and 1/2 tsp paprika. Stir quickly for 2 minutes.
Add 4 oz broccoli, 4 oz red bell pepper, 2 oz yellow bell pepper, and 4 oz onion. Sauté for 2 minutes.
Add 16 oz parboiled egg noodles and the sauce to the skillet. Stir everything together for 2 minutes.
Remove from heat. Sprinkle 1 tbsp sesame seeds and 2 tbsp freshly chopped scallions. Serve hot with side dishes.
