Introduction

Stir-fried noodles with chicken and vegetables is a vibrant and flavorful dish that’s perfect for a quick and satisfying meal. Packed with tender chicken, crisp vegetables, and a savory sauce, it combines textures and tastes that everyone will love.

Stir-Fried Noodles with Chicken and Vegetables Recipe - Recipe Image

Ingredients

60 ml low sodium soy sauce (⅓ cup)
60 ml sesame oil (⅓ cup)
60 ml sweet chili sauce (⅓ cup)
2 tbsp mirin
1 tbsp sriracha sauce
1 tbsp honey
½ tsp fish sauce (optional)
½ tsp Worcestershire sauce (optional)
2 tbsp fresh grated ginger
1 tsp garlic powder
1 tsp corn starch
500 ml boiled water (2 cups)
1 chicken stock cube
800 g chicken breast (1.8 lb)
2 medium carrots
2 medium zucchinis
5 eggs
3 tbsp vegetable oil
Garlic powder (to season)
Salt and pepper (to season)
375 g egg noodles (13.2 oz dry)
2 litres water (for boiling noodles)
1 tbsp salt (for boiling noodles)
3 tbsp toasted sesame seeds
2 tbsp chopped scallion
Fresh cilantro (for garnish)

Instructions

Step 1: Prepare the sauce by mixing low sodium soy sauce, sesame oil, sriracha sauce, mirin, garlic powder, honey, corn starch, fish sauce, Worcestershire sauce, and fresh grated ginger in a small bowl until well combined.
Step 2: Wash and peel the carrots and zucchinis. Cut them into thin sticks.
Step 3: Cut the chicken breast into small bite-sized pieces.
Step 4: Heat a small amount of vegetable oil in a large wok or skillet over high heat. Add the chicken, season with garlic powder, salt, and pepper, and cook until fully cooked. Remove the chicken and set aside.
Step 5: While the chicken cooks, bring 2 litres of water to a boil and add 1 tbsp salt.
Step 6: In a separate bowl, dissolve the chicken stock cube in 500 ml of boiled water and set aside.
Step 7: Stir-fry the carrot and zucchini sticks in the wok for a few minutes until slightly softened but still crunchy. Remove and set aside.
Step 8: Add a little more vegetable oil to the wok. Crack in the eggs and scramble until fully cooked.
Step 9: Cook the egg noodles in the boiling salted water according to package instructions, reducing cooking time by 1 minute to maintain texture. Drain the noodles thoroughly.
Step 10: Add the noodles to the wok with the scrambled eggs and mix well.
Step 11: Add the stir-fried vegetables and cooked chicken to the noodles. Mix everything together thoroughly.
Step 12: Pour the prepared sauce over the noodle mixture and stir well to evenly coat all ingredients.
Step 13: Pour the chicken broth mixture over the dish and let it boil for 1 minute to allow the sauce to thicken. Stir continuously.
Step 14: Finish by garnishing with fresh cilantro, chopped scallions, and toasted sesame seeds before serving.

Tips & Variations

For extra flavor, marinate the chicken in a little soy sauce and ginger before cooking.
Swap chicken for shrimp or tofu to suit dietary preferences.
Add bell peppers or snap peas for extra crunch and color.
Use whole wheat or rice noodles as a gluten-free alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to preserve texture, adding a splash of water or broth if the noodles seem dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply replace chicken with tofu or extra vegetables and omit fish sauce for a vegetarian-friendly version.

How can I prevent the noodles from sticking together?

Rinse the cooked noodles under cold water after draining and toss lightly with a bit of oil to keep them separated before adding to the stir-fry.

Stir-Fried Noodles with Chicken and Vegetables Recipe

Print Recipe

★★★★★

4.4 from 70 reviews

This Stir-fried Noodles with Chicken and Vegetables recipe delivers a vibrant and flavorful meal combining tender chicken, crunchy vegetables, and savory egg noodles. Enhanced with a rich sauce made from soy, sesame oil, sweet chili, and a hint of spice, this dish is perfect for a quick, satisfying weeknight dinner with a delightful balance of textures and tastes.

Author: Daniel
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings 1x
Category: Main Course
Method: Stir-frying
Cuisine: Asian Fusion

Ingredients

Scale

Sauce Ingredients

60 ml Low sodium soy sauce (⅓ cup)
60 ml Sesame oil (⅓ cup)
60 ml Sweet chili sauce (⅓ cup)
2 tbsp Mirin
1 tbsp Sriracha sauce
1 tbsp Honey
½ tsp Fish sauce (optional)
½ tsp Worcestershire sauce (optional)
2 tbsp Fresh grated ginger
1 tsp Garlic powder
1 tsp Corn starch

Chicken and Vegetables

800 g Chicken breast (1.8 lb), cut into small pieces
2 medium Carrots, peeled and cut into thin sticks
2 medium Zucchinis, cut into thin sticks
3 tbsp Vegetable oil
Garlic powder, to season
Salt and pepper, to season

Noodles and Eggs

375 g Egg noodles (13.2 oz), dry
2 litre Water (for boiling noodles)
1 tbsp Salt (for boiling noodles)
5 Eggs

Bouillon

1 Chicken stock cube
500 ml Boiled water (2 cups)

Garnishes

3 tbsp Toasted sesame seeds
2 tbsp Chopped scallion
Fresh cilantro, to taste

Instructions

Make the sauce: In a small bowl, combine low sodium soy sauce, sesame oil, sweet chili sauce, mirin, Sriracha sauce, honey, fresh grated ginger, garlic powder, corn starch, fish sauce, and Worcestershire sauce. Mix thoroughly until well blended and set aside.
Prepare vegetables: Wash the zucchini and peel the carrots. Cut both into thin sticks for even cooking and texture.
Cut chicken: Slice the chicken breasts into small, bite-sized pieces, ensuring they cook quickly and evenly during stir-frying.
Cook chicken: Heat a small amount of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and season with garlic powder, salt, and pepper. Stir-fry until the chicken is fully cooked through, then remove from the pan and set aside.
Boil broth: While cooking chicken, boil water for the broth. In a separate bowl, dissolve the chicken stock cube in 500 ml (2 cups) of boiled water and set aside.
Stir-fry vegetables: In the same pan used for chicken, add a little more vegetable oil and stir-fry the carrot and zucchini sticks for a few minutes, keeping them slightly crunchy. Remove and set aside.
Scramble eggs: Add more vegetable oil to the pan, crack the eggs into the pan, and scramble them until fully cooked. Remove or push to the side of the pan.
Cook noodles: Boil egg noodles in 2 liters of salted water according to package instructions, reducing the cooking time by 1 minute to keep them slightly firm. Drain the noodles once cooked.
Combine noodles and eggs: Add the drained noodles back into the wok or skillet with the scrambled eggs and mix well to combine.
Add vegetables and chicken: Return the stir-fried vegetables and cooked chicken to the wok. Mix all the ingredients together thoroughly.
Pour sauce: Add the prepared sauce over the noodle mixture and stir well to evenly coat all ingredients.
Finish with broth: Pour the prepared chicken broth over the dish and let it boil for 1 minute. Stir continuously until the sauce thickens and clings to the noodles and other ingredients.
Garnish and serve: Remove from heat. Garnish with fresh chopped cilantro, chopped scallions, and a generous sprinkle of toasted sesame seeds for added flavor and crunch. Serve immediately.

Notes

Adjust the amount of Sriracha to control the spiciness of the dish.
If you prefer a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken stock.
Using fresh grated ginger enhances the sauce flavor significantly compared to powdered ginger.
To toast sesame seeds, dry fry them in a pan over medium heat until golden and fragrant, about 2-3 minutes, stirring frequently.
Reducing noodle cooking time by 1 minute helps keep them from becoming mushy when stir-fried.
For a gluten-free option, use gluten-free soy sauce and gluten-free noodles.

Keywords: stir-fry, chicken noodles, Asian noodles, vegetable stir-fry, sesame noodles, quick dinner, weeknight meal