Print

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.

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

  1. 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.
  2. Prepare vegetables: Wash the zucchini and peel the carrots. Cut both into thin sticks for even cooking and texture.
  3. Cut chicken: Slice the chicken breasts into small, bite-sized pieces, ensuring they cook quickly and evenly during stir-frying.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Combine noodles and eggs: Add the drained noodles back into the wok or skillet with the scrambled eggs and mix well to combine.
  10. Add vegetables and chicken: Return the stir-fried vegetables and cooked chicken to the wok. Mix all the ingredients together thoroughly.
  11. Pour sauce: Add the prepared sauce over the noodle mixture and stir well to evenly coat all ingredients.
  12. 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.
  13. 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

Find it online: https://thehungrymason.com/stir-fried-noodles-with-chicken-and-vegetables-recipe/