Chicken Noodle Stir Fry Recipe hits that sweet spot: glossy noodles, tender chicken, and crisp veggies with big garlicky soy-sesame flavor. It suits busy cooks and hungry families, and you can get it on the table in about 25 minutes. I cooked this on repeat during my twins’ soccer season and it kept the week sane.
Why You Should Try This Chicken Noodle Stir Fry Recipe
This Chicken Noodle Stir Fry Recipe packs bold flavor, quick cook time, and easy cleanup. You get restaurant-style noodles without takeout prices.
Thin slices of chicken sear fast, the sauce turns silky, and the noodles soak up every drop. My wok earns its keep on nights like this.
Ingredients You’ll Need
- 8 ounces noodles: lo mein, yakisoba, or thin spaghetti (Barilla thin spaghetti works great as a pantry shortcut)
- 1 pound boneless skinless chicken thighs or breasts, thinly sliced across the grain
- 1 teaspoon low-sodium soy sauce + 1 teaspoon cornstarch to coat the chicken (quick velveting trick)
- 2 to 3 tablespoons neutral oil, divided (avocado, canola, or peanut oil)
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced or grated (jarred ginger paste works in a pinch)
- 1 small red bell pepper, thinly sliced
- 1 cup broccoli florets, bite-size
- 1 medium carrot, julienned or thinly sliced
- 1 cup snow peas or snap peas, trimmed
- 4 scallions, sliced (separate whites and greens)
Sauce:
- 1/4 cup low-sodium soy sauce (Kikkoman or San-J tamari for gluten-free)
- 2 tablespoons oyster sauce (Lee Kum Kee has a good one)
- 1 tablespoon hoisin sauce, optional for a sweeter glaze
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon brown sugar or honey
- 1/2 cup low-sodium chicken broth or water
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
Toppings:
- Sesame seeds
- Chili crisp or sriracha, to taste
- Lime wedges, optional
Equipment:
- Large wok or 12-inch skillet
- Tongs or chopsticks
- Mixing bowl and whisk
- Knife and cutting board
- Colander
How to Make Chicken Noodle Stir Fry Recipe
Step 1: Prep noodles and chicken
- Boil the noodles until just shy of al dente, about 1 to 2 minutes less than package time. Drain and toss with 1 teaspoon oil to prevent sticking.
- Pat the chicken dry. Toss it with 1 teaspoon soy sauce and 1 teaspoon cornstarch until coated.
Step 2: Whisk the sauce
- In a bowl, whisk soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar, broth, cornstarch, and sesame oil until smooth. Keep it near the stove.
Step 3: Sear the chicken
- Heat the wok over medium-high until it feels hot when you hold your hand above it. Add 1 tablespoon oil.
- Spread the chicken in a single layer. Sear for 2 minutes, then stir and cook until the pieces turn opaque and lightly browned, 3 to 4 minutes total. Transfer the chicken to a plate.
Step 4: Stir-fry the veggies and aromatics
- Add another tablespoon oil to the wok. Add garlic and ginger and stir for 20 seconds until fragrant.
- Add broccoli and carrot and cook 2 minutes. Add bell pepper and snow peas and cook 1 to 2 minutes until crisp-tender.
Step 5: Bring it together
- Return the chicken and any juices to the wok. Add the noodles.
- Whisk the sauce again and pour it in. Toss fast and cook until the sauce thickens and coats the noodles, about 1 to 2 minutes.
Step 6: Finish and serve
- Stir in scallion whites, then top with scallion greens. Taste and add a splash of soy or vinegar if you want more salt or brightness.
- Plate it up. Sprinkle sesame seeds and add chili crisp or sriracha if you like heat.
Tips & Tricks
- Slice chicken thin so it cooks fast and stays tender.
- Keep veggies dry so they sear instead of steam.
- Undercook noodles by 1 to 2 minutes so they finish in the sauce without turning mushy.
- Preheat the pan until it lightly smokes, then add oil and ingredients.
- Stir-fry in batches if your pan runs small to avoid crowding.
- Use tamari and rice noodles for a gluten-free version.
- Swap proteins: shrimp, thin-sliced pork, or tofu work well.
- Want extra sauce for slurping? Double the sauce ingredients.
- Add zest with lime juice, rice vinegar, or a hit of chili oil at the end.
What to Serve with Chicken Noodle Stir Fry Recipe
I like a crisp side to balance the glossy noodles, so I serve quick cucumber salad or a simple slaw with sesame dressing. Steamed edamame, miso soup, or a bowl of garlicky sautéed greens also join the party. For drinks, try hot green tea, a crisp lager, or sparkling water with lime. If you want dessert, chilled mango slices keep the clean, fresh vibe.
Make-Ahead and Storage
- Prep the sauce up to 4 days ahead and keep it covered in the fridge. Slice veggies up to 3 days in advance and store them dry in containers.
- Cooked stir fry keeps well in the fridge for 3 to 4 days. Freeze portions for up to 2 months in airtight containers.
- Reheat in a hot skillet with a splash of water until steamy, 2 to 3 minutes, tossing often. You can microwave in short bursts, stirring between rounds, but the skillet brings back the best texture.
Chicken Noodle Stir Fry Recipe
Chicken Noodle Stir Fry is a quick and flavorful dish with tender chicken, vegetables, and noodles tossed in a savory stir-fry sauce.
Ingredients
Instructions
- Cook the noodles according to package directions until just tender. Drain, rinse briefly with cold water, and set aside.
- In a bowl, toss the sliced chicken with 2 tablespoons soy sauce and set aside to marinate while you prepare the vegetables and sauce.
- In a small bowl, whisk together 3 tablespoons soy sauce, oyster sauce, hoisin sauce, rice vinegar, sugar, chicken broth, and cornstarch until smooth. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry 4–5 minutes until cooked through and lightly browned. Remove the chicken to a plate.
- Add a bit more oil if needed, then add garlic and ginger to the skillet. Stir-fry for 30 seconds until fragrant.
- Add broccoli, carrots, and bell peppers. Stir-fry 3–4 minutes until crisp-tender.
- Return the cooked chicken and noodles to the skillet. Pour in the stir-fry sauce and toss everything together, cooking 2–3 minutes until the sauce thickens slightly and coats the noodles.
- Drizzle with sesame oil if using, sprinkle with green onions, and toss once more. Serve hot.
Notes
Nutrition Information
Approximate per serving (1/4 of recipe): 430 calories; fat 15 g; saturated fat 3 g; carbohydrates 48 g; fiber 4 g; sugars 8 g; protein 28 g; sodium 980 mg. Values will vary based on brands, exact ingredients, and portion size.
Approximate per serving (1/4 of recipe): 430 calories; fat 15 g; saturated fat 3 g; carbohydrates 48 g; fiber 4 g; sugars 8 g; protein 28 g; sodium 980 mg. Values will vary based on brands, exact ingredients, and portion size.