Description
Chicken Noodle Stir Fry is a quick, vibrant, and flavorful meal combining tender chicken, crisp mixed vegetables, and chewy noodles tossed in a savory sauce. Ready in under 30 minutes, it’s perfect for busy weeknights, offering balanced nutrition and minimal cleanup with one-pan cooking.
Ingredients
Scale
Protein
- 1 lb boneless chicken breast or thighs, sliced into thin, bite-sized strips
Noodles
- 8 oz egg noodles or rice noodles
Vegetables
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1 cup carrots, julienned
- 1 cup broccoli florets
Sauces & Oils
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
Aromatics
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Garnish
- 2 green onions, chopped
- 1 tbsp toasted sesame seeds
Optional but Recommended
- Chili flakes or sriracha, to taste
Instructions
- Prep Your Ingredients: Slice the chicken into thin, bite-sized strips and chop the vegetables into evenly sized pieces to ensure even and quick cooking.
- Cook the Noodles: Boil the noodles according to package instructions until just tender. Drain and set aside to absorb flavors later.
- Stir-Fry the Chicken: Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add chicken strips and cook for 5-6 minutes until golden brown and cooked through.
- Add Aromatics and Vegetables: Stir in minced garlic and grated ginger and cook until fragrant. Toss in the mixed vegetables and stir-fry for 3-4 minutes until vibrant and crisp-tender.
- Combine Noodles and Sauce: Return the cooked noodles to the pan. Pour in soy sauce and sesame oil, stirring thoroughly so the noodles soak up the flavors evenly.
- Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds on top. Serve immediately while warm and fragrant. Add chili flakes or sriracha if desired for heat.
Notes
- Slice all ingredients before cooking to keep the process smooth and fast.
- Use high heat for searing and to prevent sogginess.
- Avoid overcrowding the pan; cook chicken and vegetables in batches if needed.
- Fresh egg noodles provide a chewier texture, but dried noodles work as well.
- Adjust soy sauce gradually according to taste and sodium preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350-400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Chicken stir fry, noodle stir fry, quick dinner, easy chicken recipe, weeknight meal, Asian chicken recipe, gluten-free stir fry, healthy stir fry