Chicken stir fry with noodles with step-by-step photos and a video recipe. This easy stir fry recipe is made with chicken, tender-crisp vegetables, and noodles - all cooked in a flavorful homemade stir fry sauce. Enjoy an easy, healthy, and delicious meal that comes together in 30 minutes! It tastes better than takeout.
Similar to Chicken Chow Mein, this stir fry chicken noodles recipe is quick and easy to make. Enjoy the flavors of stir fry similar to Chinese takeout right in your kitchen!
This chicken noodle stir fry is so versatile that you can add or skip ingredients as per taste and availability. This delicious chicken stir fry is the perfect way to get dinner on the table without any fuss.
About this recipe
In this recipe post, I am sharing how to make Chicken Stir Fry with Noodles and homemade stir-fry sauce. It takes only 5 minutes to make chicken noodle stir fry sauce.
This Chinese recipe is made with tender chicken, crisp colorful vegetables, and thick spaghetti noodles combined with the delectable homemade stir fry sauce making a wholesome meal.
This stir fry recipe with chicken and noodles is surely going to receive appreciation from your family and friends. Even your picky eaters will love it.
You may also like these other popular stir fry recipes from this website:
- Black Pepper Chicken Stir Fry
- Chicken Chow Mein
- Garlic Butter Chicken Bites
- Chicken and Vegetable Stir Fry
- Vegetable Lo Mein
- Kung Pao Chicken
Why You Need This Recipe
- Easy step-by-step instructions with a recipe video.
- This chicken stir fry recipe is easy to customize. You can add or skip ingredients as per your taste and availability. Check out the ingredient list below for alternative ingredients.
- One Pan Recipe - You can cook the entire meal in a single skillet. Fewer dishes to go and easy to clean up.
- Healthy - A delicious combination of chicken (protein), vegetables (fiber), and noodles (carbohydrates) makes it a wholesome meal. In addition to this, this meal is healthy compared to Chinese takeout. It is homemade with less oil and no MSG in it.
- Homemade stir fry sauce - It adds a delicious sweet, savory, and slightly spicy flavor to this chicken noodles recipe. It takes only 5 minutes and fewer ingredients to make the sauce. This is unique and you will love the flavor. You can add this sauce to any other stir-fry recipe.
- Make ahead recipe - You can cook it in advance. Store it in an airtight container in the refrigerator. Stays good for 2 days. Reheat and serve.
- Dairy-free
Ingredients and Substitutions
- Noodles - I have used spaghetti for this recipe. You can also use egg noodles, chow mein noodles, rice noodles, or ramen.
- Chicken - You can use either boneless skinless chicken breasts or boneless skinless chicken thighs.
- Vegetables - I have used carrots, cabbage, and bell peppers. You can add any other vegetables of your choice like mushrooms, sprouts, bok choy, etc.
- Fresh garlic - Gives the best flavors.
- Spring onions (Green onions) - I have used both white and green parts for this recipe. You can substitute white onions with red or yellow onions and garnish with cilantro or parsley.
- Sesame oil - For authentic Chinese stir-fry taste and flavor add it. Skip if you do not have it. Or simply add some toasted sesame seeds at the end.
- Flavoring - Salt, ground black pepper, sugar, red pepper flakes. You can skip red pepper flakes if you do not prefer spicy dishes. You can substitute sugar with honey.
- Vinegar - You can substitute it with fresh lime or lemon juice.
- Chicken broth - Substitute it with chicken stock or vegetable broth/stock. Or simply add 1 chicken bouillon cube to 1 cup of water and use only ¼ cup of it to make the sauce.
- Soy sauce - I have used low sodium light soy sauce for this stir fry recipe. Substitute it with regular soy sauce.
- Oyster sauce - It gives a great depth of flavor to the stir-fry dish. You can purchase it from nearby grocery stores or online. Substitute it with dark soy sauce.
- Cornstarch - It helps to thicken the sauce. Do not skip it.
- Oil - for stir fry recipes use oil that has a high smoke point.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Chicken Stir Fry with Noodles (Step by step instructions with photos)
Preparations
- Cook noodles - Boil water in a large pot. Add salt. Cook spaghetti according to package directions. Drain the noodles and rinse them with cold water. Drain off the water completely. Add 2 teaspoon oil and toss to combine. Keep it aside.
- Make stir-fry sauce - In a small mixing bowl, combine all the ingredients mentioned under the stir-fry sauce. Keep it aside.
Making Chicken Noodles
- Heat 1 teaspoon oil over medium heat in a skillet. Spread the chicken in a single layer. Season it with salt and pepper. Stir and cook until the chicken is golden. Remove it to a plate.
- In the same skillet, add 2 teaspoon oil. Add garlic and cook it for 30 seconds.
- Next, add onions, and stir fry until translucent.
- Add carrots, cabbage, and bell peppers. Season it with ¼ teaspoon salt. Stir and cook until the veggies are slightly soft.
- Add the chicken and noodles back to the skillet.
- Give the sauce a quick mix and add it to the skillet. Toss and cook it for 2-3 minutes or until the sauce thickens and coats the noodles, chicken, and veggies. Remove from heat.
- Garnish with spring onion greens and drizzle little sesame oil before serving.
Cooking Tips
- Prepare all the ingredients (like chopped vegetables, cooked noodles, sauces, and sliced chicken) before turning on the heat.
- Make sure your wok or skillet is hot. Cook everything on medium-high heat.
- Stir fry needs to be cooked fast. Toss or stir continuously to keep everything moving so that it gets cooked evenly.
- Avoid overloading the wok or the pan. For stir-frying there should be enough space for everything to get moving and cooked. You can cook the recipe in two batches if you have a small skillet/wok.
- Make sure the chicken is at room temperature. Do not overcook the chicken otherwise, it will turn hard and rubbery.
- Cut the vegetables in uniform sizes so that they cook evenly.
- The vegetables should have a slight crunch in them. Do not overcook the vegetables otherwise they will turn soggy.
- You can double the quantity of sauce.
- Skip the addition of red pepper flakes if you do not prefer spicy dishes.
Frequently Asked Questions
Can you stir-fry chicken and vegetables together?
No, it is better to cook the meat first. Remove it to a plate. Then add the vegetables to stir-fry.
How long does chicken noodle stir fry last?
If you are planning to store it then store it within 2 hours of cooking it. Let it come to room temperature. Transfer it to an airtight container and refrigerate. Stays good for 2 days.
Are chicken noodles healthy?
Yes, definitely they are healthy. A delicious combination of chicken (protein), vegetables (fiber), and noodles (carbohydrates) makes it a wholesome meal.
Storage Suggestions
- Store the leftovers within 2 hours of cooking.
- Let it come to room temperature.
- Transfer the leftovers to an airtight container and keep them in the refrigerator. Stays good for 2 days.
- Reheat and serve.
Variations that you can try
- Make it vegetarian - Simply skip chicken in the recipe. Add mushroom for the best flavor. To add protein you can add Tofu.
- Top it with some toasted & crushed peanuts or toasted cashews and serve. You can even sprinkle toasted sesame seeds to add some crunch to the dish.
- Make it with shrimp - Substitute chicken with shrimp.
More Pasta Recipes You Might Like
- Tomato Spinach Chicken Pasta
- Chili Oil Noodles
- Chicken Hakka Noodles
- Egg Hakka Noodles
- Spicy Chicken Pasta
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Chicken Stir Fry with Noodles
Chicken stir fry with noodles with step by step photos and a video recipe. This easy stir fry recipe is made with chicken, vegetables, and noodles - all cooked in a flavorful homemade stir fry sauce. Enjoy an easy, healthy, and delicious meal that comes together in 30 minutes! It tastes better than takeout.
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Servings: 4 people
Equipment
- 1 Wok or a heavy bottom skillet/pan
Ingredients
Ingredients
- 250 g spaghetti
- 300 g boneless ckinless chicken breasts or thighs cut into strips
- 1 teaspoon garlic chopped
- white onions sliced
- 1 carrot shredded or julienned
- 1 cup cabbage
- ½ red bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- ¼ teaspoon toasted sesame oil
- Salt & pepper to taste
Stir-fry Sauce
- ¼ cup chicken broth
- 3 tablespoon light soy sauce low sodium
- 2 tablespoon Oyster sauce substitute dark soy sauce
- ½ teaspoon sugar
- ½ teaspoon red pepper flakes
- 1 teaspoon cornstarch
- ¼ teaspoon sesame oil
- ½ teaspoon black pepper powder
- 1 teaspoon rice vinegar
Instructions
Preparations
- Cook noodles - Boil water in a large pot. Add salt. Cook spaghetti according to package directions. Drain the noodles and rinse it with cold water. Drain off the water completely. Add 2 teaspoon oil and toss to combine. Keep it aside.
- Make stir-fry sauce - In a small mixing bowl, combine all the ingredients mentioned under the stir-fry sauce. Keep it aside.
Making Chicken Stir Fry Noodles
- Heat 1tsp oil over medium heat in a skillet. Spread the chicken in a single layer. Season it with salt and pepper. Stir and cook until the chicken is golden. Remove it to a plate.
- In the same skillet, add 2 teaspoon oil. Add garlic and cook it for 30 seconds.
- Add onions and cook until they are translucent.
- Add carrots, cabbage, and bell peppers. Season it with ¼ teaspoon salt. Stir and cook until the veggies are slightly soft.
- Add the chicken and noodles back to the skillet.
- Give the sauce a quick mix and add it to the skillet. Toss and cook it for 2-3 minutes or until the sauce thickens and coats the noodles, chicken and veggies. Remove from heat.
- Garnish with spring onion greens and drizzle little sesame oil before serving.
Video
Notes
- Prepare all the ingredients (like chopped vegetables, cooked noodles, sauces, and sliced chicken) before turning on the heat.
- Make sure your wok or skillet is hot. Cook everything on medium-high heat.
- Stir fry needs to be cooked fast. Toss continuously to keep everything moving so that it gets cooked evenly.
- Avoid overloading the wok or the pan. For stir-frying there should be enough space for everything to get moving and cooked. You can cook the recipe in two batches if you have a small skillet/wok.
- Make sure the chicken is at room temperature. Do not overcook the chicken otherwise, it will turn hard and rubbery.
- Cut the vegetables in uniform sizes so that they cook evenly. The vegetables should have a slight crunch in them. Do not overcook the vegetables otherwise they will turn soggy.
- You can double the quantity of sauce.
- Skip the addition of red pepper flakes if you do not prefer spicy dishes.
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