When dinner needs to happen fast—but you still want something that’s full of flavor, comforting, and downright satisfying—Chicken Noodle Stir Fry is the answer. It’s got that perfect balance of savory sauce, tender chicken, crisp-tender veggies, and slurpable noodles that’ll have everyone coming back for seconds (and maybe thirds!).
I first started making this recipe on one of those nights when I was staring into the fridge with no plan in sight. You know the kind—where takeout is calling, but your wallet is saying “please, not again.” I had a couple of chicken breasts, some veggies, and a random pack of lo mein noodles in the pantry. So I tossed them together with a simple sauce, crossed my fingers, and boom—Chicken Noodle Stir Fry was born in my kitchen, and now it’s a regular favorite.
This stir fry is all about flexibility. You can make it with whatever vegetables you’ve got lying around. Bell peppers? Perfect. Snap peas? Yes. A lonely zucchini? Toss it in. Plus, the sauce is one of those quick pantry blends that tastes way more complex than it actually is. Let’s get started, shall we?
Ingredients You’ll Need
For the Chicken:
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon vegetable oil
For the Sauce:
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon brown sugar
2 tablespoons water
For the Stir Fry:
8 ounces noodles (lo mein, ramen, or rice noodles)
1 tablespoon vegetable oil
2 garlic cloves, minced
1 cup broccoli florets
1 red bell pepper, thinly sliced
1 carrot, julienned
2 green onions, chopped
Sesame seeds for garnish (optional)
STEP 1: Marinate the Chicken
Start by giving your chicken some flavor. In a medium bowl, combine your thinly sliced chicken breast with 1 tablespoon soy sauce and 1 teaspoon of cornstarch. Stir until everything is evenly coated. The cornstarch helps lock in moisture and gives the chicken a nice, velvety texture once cooked. Let this marinate for about 10 minutes, which is just enough time to prep the rest of your ingredients.
Tip: Slice the chicken thinly so it cooks quickly and evenly—perfect for that stir fry magic.
STEP 2: Mix the Sauce
In a small bowl, whisk together your sauce ingredients:
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon brown sugar
2 tablespoons water
This sauce is the real star of the show. It’s salty, a little sweet, and full of deep umami flavors from the oyster and hoisin sauces. Once mixed, set it aside—we’ll use it later to bring everything together.
Make-Ahead Tip: You can mix this sauce ahead of time and store it in the fridge for up to a week.
STEP 3: Cook the Noodles
Go ahead and cook your noodles according to the package directions. Whether you’re using lo mein, ramen, or rice noodles, be sure to drain them well once they’re done. If your noodles seem sticky, you can rinse them under hot water to loosen them up a bit. Then, set them aside while we move on to the fun part—stir frying!
Noodle Options: Lo mein noodles are my go-to for this dish, but don’t stress if you don’t have them. Even spaghetti works in a pinch!
STEP 4: Cook the Chicken
Now, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add your marinated chicken and stir-fry for 5 to 6 minutes, or until it’s browned and cooked through.
Don’t overcrowd the pan—you want a nice sear on the chicken, not a steam session. Once it’s done, go ahead and remove the chicken from the skillet and set it aside on a plate.
Bonus Tip: If you’re doubling the recipe, cook the chicken in batches so it doesn’t get soggy.
Bringing It All Together
Welcome back! If your kitchen already smells like a cozy takeout joint (the good kind), you’re doing it right. We’ve got our chicken cooked, our noodles ready, and our flavorful sauce standing by. Now it’s time to pull everything together into that sizzling, savory stir fry that hits all the right notes.
This next part is where the color, texture, and flavor all come alive—crisp-tender veggies, that glossy sauce, and noodles that soak up every drop. Let’s get into it!
STEP 5: Sauté the Aromatics and Veggies
In the same skillet or wok you used for the chicken, add a little more vegetable oil if the pan looks dry. Turn the heat to medium-high, then toss in your 2 minced garlic cloves. Stir it around for about 30 seconds, just until fragrant. Be careful—it cooks fast and can burn quickly.
Next, add your veggies:
1 cup broccoli florets
1 red bell pepper, thinly sliced
1 carrot, julienned
Stir-fry everything for about 3 to 4 minutes. You’re aiming for that perfect balance—tender enough to bite into but still crisp and colorful. You don’t want limp vegetables here; a little crunch is what makes stir fry feel fresh and vibrant.
Quick Tip: Cut your veggies evenly so they cook at the same rate. If you like them extra tender, splash in a tablespoon of water and cover the pan for a minute to steam them slightly.
STEP 6: Add Back the Chicken and Noodles
Time to reunite the chicken with the veggies! Return the cooked chicken to the skillet, then add in your drained noodles. It’ll start to look like a real stir fry now, and we’re not done yet.
Noodle Trick: If your noodles are sticking together, gently separate them with tongs before adding them in. This helps the sauce coat them evenly.
STEP 7: Pour in the Sauce and Toss It All Together
Grab that sauce we mixed earlier and pour it over the chicken, noodles, and veggies. Use tongs or two large spoons to toss everything together. Stir-fry for another 1 to 2 minutes, just until everything is well-coated and the sauce starts to thicken slightly.
This is where the magic really happens. The sauce clings to the noodles, the veggies get glazed, and everything becomes beautifully glossy and fragrant.
Pro Tip: If you like your stir fry a little saucier, double the sauce ingredients next time. Just be sure to taste and adjust the salt level.
STEP 8: Finish and Serve
Once everything’s hot and saucy, remove the skillet from heat. Sprinkle in your chopped green onions and, if you like, a handful of toasted sesame seeds for a little crunch and a nutty finish.
Serve your Chicken Noodle Stir Fry hot, straight from the pan, or pile it onto plates or bowls. Either way, it’s the kind of dinner that feels special without being complicated.
Tips & Variations
Now that you’ve mastered the base recipe, here are a few easy ways to switch it up:
Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha when you add the sauce.
Use what you have: Swap the chicken for shrimp, beef, or tofu. It all works beautifully.
Try different noodles: Rice noodles, egg noodles, or even spaghetti will get the job done.
Extra veggies: Mushrooms, snap peas, baby corn, or zucchini are great add-ins. Just keep the total veggie amount about the same so everything cooks evenly.
FAQ and Final Thoughts
By now, your stir fry should be sizzling, saucy, and ready to enjoy. But before you dig in—or maybe after you’ve already licked your plate clean—let’s go over a few of the most frequently asked questions when it comes to making the perfect Chicken Noodle Stir Fry at home.
Whether you’re new to stir frying or looking to improve your weeknight dinner game, these quick tips can help you troubleshoot and tweak the recipe to your liking.
Frequently Asked Questions
1. Can I use a different protein besides chicken?
Absolutely! This recipe is incredibly flexible. You can substitute the chicken with beef, shrimp, pork, or even tofu. Just adjust the cook time depending on your protein. Shrimp cooks much faster, while beef may need to be sliced very thin for quick cooking.
2. What kind of noodles should I use?
You’ve got options! Lo mein noodles are ideal, but ramen, rice noodles, soba, or even spaghetti can work in a pinch. Just make sure to cook them according to package instructions and rinse if they’re sticking together before adding to the stir fry.
3. Can I make this dish ahead of time?
This dish is best served fresh, right out of the pan. However, leftovers keep well in the fridge for up to 3 days. Reheat in a skillet with a splash of water or soy sauce to loosen the noodles and revive the sauce.
4. Is there a way to make it gluten-free?
Yes! Use gluten-free tamari instead of soy sauce, and make sure your hoisin and oyster sauces are gluten-free (many store-bought versions are not). Also, choose rice noodles or gluten-free ramen to complete the dish.
5. How do I keep the noodles from getting soggy or overcooked?
The key is to cook your noodles just until al dente and rinse them if they’re sticking. Avoid overcooking them in the skillet—just toss them with the sauce and ingredients for a couple of minutes to heat through and absorb flavor.
6. What vegetables work best for stir fry?
Use what you love or have on hand. In addition to broccoli, bell pepper, and carrots, great choices include snap peas, mushrooms, baby corn, zucchini, bok choy, or even a bag of frozen stir fry veggies in a pinch.
7. Can I double the recipe for meal prep?
Yes! Just be sure to cook in batches to avoid overcrowding the skillet, which can make the chicken steam instead of sear. Store portions in airtight containers and enjoy within a few days.
Final Thoughts: Why You’ll Keep Coming Back to This Stir Fry
There’s something so satisfying about a dish that feels like comfort food, looks like it came from your favorite takeout spot, and comes together in under 30 minutes. Chicken Noodle Stir Fry checks all those boxes.
It’s the kind of recipe that lives in your back pocket—one you can whip up when you’ve got a fridge full of odds and ends or when you just need a guaranteed dinner win. With its savory, slightly sweet sauce and customizable ingredients, it’s endlessly adaptable to what you have on hand or what you’re craving.
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Chicken Noodle Stir Fry
Description
Chicken Noodle Stir Fry is a quick and flavorful dish that brings together tender pieces of chicken, crisp vegetables, and noodles tossed in a savory sauce. It’s perfect for a weeknight dinner that feels both comforting and vibrant. The combination of soy sauce, garlic, and sesame oil creates a rich, umami-packed flavor that soaks beautifully into the noodles and chicken. It’s satisfying, colorful, and easy to customize with whatever vegetables you have on hand.
Ingredients
For the chicken:
2 boneless, skinless chicken breasts, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon vegetable oil
For the sauce:
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon brown sugar
2 tablespoons water
For the stir fry:
8 ounces noodles (lo mein, ramen, or rice noodles)
1 tablespoon vegetable oil
2 garlic cloves, minced
1 cup broccoli florets
1 red bell pepper, thinly sliced
1 carrot, julienned
2 green onions, chopped
Sesame seeds for garnish (optional)
Instructions
In a bowl, toss the sliced chicken with soy sauce and cornstarch until coated. Let it marinate for 10 minutes while you prepare the other ingredients.
In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and water. Set the sauce aside.
Cook the noodles according to package directions. Drain and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5 to 6 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add a bit more oil if needed and sauté the garlic for about 30 seconds. Add the broccoli, bell pepper, and carrot. Stir-fry for 3 to 4 minutes until the vegetables are slightly tender but still crisp.
Return the cooked chicken to the skillet along with the noodles. Pour the sauce over everything and toss to coat evenly. Cook for another 1 to 2 minutes, allowing the sauce to soak in and thicken slightly.
Remove from heat and sprinkle with green onions and sesame seeds if using. Serve hot.
Notes
This stir fry is very adaptable. You can use other vegetables like snap peas, mushrooms, or baby corn. For added heat, include a pinch of red pepper flakes or a drizzle of sriracha. If you’re using pre-cooked noodles, rinse them under hot water to loosen before adding to the stir fry. This dish is best served fresh, but leftovers reheat well for lunch the next day.
