Chicken Stir-Fry Noodles is a quick and flavorful dish that combines tender pieces of chicken with fresh vegetables and stir-fried noodles. This Asian-inspired recipe is perfect for busy weeknight dinners and is sure to satisfy your craving for a delicious and hearty meal.
Chicken Stir-Fry Noodles are a versatile and customizable dish that allows you to use your favorite vegetables and adjust the level of spiciness to your liking. The key to a successful stir-fry is to have all your ingredients prepped and ready to go, as the cooking process is fast-paced. With a savory stir-fry sauce and the rich flavors of chicken and vegetables, this dish is a family favorite.
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
1 teaspoon sesame oil
1/2 teaspoon grated fresh ginger
1 clove garlic, minced
Red pepper flakes or sriracha sauce to taste (optional, for heat)
8 ounces stir-fry noodles (thin egg noodles or rice noodles)
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 carrot, julienned
1 cup broccoli florets
1 cup snap peas or snow peas, trimmed
2 green onions, chopped (for garnish)
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In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, sesame oil, grated ginger, minced garlic, and red pepper flakes or sriracha sauce if you want some heat. Set the sauce aside.
Cook the stir-fry noodles according to the package instructions until they are al dente. Drain, rinse with cold water to stop the cooking process, and set aside.
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry for about 4-5 minutes or until they are cooked through and no longer pink in the center. Remove the chicken from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced red and yellow bell peppers, julienned carrots, broccoli florets, and snap peas or snow peas. Stir-fry the vegetables for about 4-5 minutes or until they are crisp-tender.
Add the cooked noodles, cooked chicken, and prepared stir-fry sauce to the skillet with the sautéed vegetables. Toss everything together until the noodles are well coated with the sauce and heated through. This should take about 2-3 minutes.
Divide the Chicken Stir-Fry Noodles among serving plates. Garnish with chopped green onions and sesame seeds if desired.
Serve your Chicken Stir-Fry Noodles hot and savor the delicious blend of flavors and textures.
Tips for this recipe
Customize your Chicken Stir-Fry Noodles by adding your favorite vegetables such as mushrooms, baby corn, or bok choy. You can also garnish with crushed peanuts for added crunch and flavor.