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.