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Stir-Fried Noodles with Chicken is a quick, flavorful dish that’s perfect for a busy weeknight dinner. Packed with tender chicken, veggies, and a savory sauce, it’s a delicious, customizable recipe that can be made in just under 30 minutes. Here’s a simple recipe to get you started:
Stir-Fried Noodles with Chicken
Ingredients:
- 8 oz (225g) noodles (egg noodles, rice noodles, or udon noodles)
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp vegetable oil (or sesame oil)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper, sliced
- 1 medium carrot, julienned or thinly sliced
- 1/2 cup snap peas or green beans (optional, but adds great crunch)
- 2 green onions, chopped (for garnish)
For the Sauce:
- 2 tbsp soy sauce (low-sodium is preferred)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar (or white vinegar)
- 1 tsp sesame oil (optional but adds great flavor)
- 1 tbsp sugar (to balance the saltiness)
- 1/4 cup chicken broth (or water)
- 1/2 tsp crushed red pepper flakes (optional for heat)
Instructions:
1. Cook the Noodles:
- Cook the noodles according to the package instructions. Drain and set aside. If you’re using rice noodles, you can soak them in hot water for a few minutes until soft, then drain.
- Toss the cooked noodles with a little bit of oil to prevent them from sticking.
2. Prepare the Chicken:
- While the noodles are cooking, heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 5-6 minutes, or until browned and cooked through. Remove the chicken from the pan and set it aside.
3. Stir-Fry the Vegetables:
- In the same skillet or wok, add the remaining 1 tablespoon of vegetable oil.
- Add the sliced onion, garlic, bell pepper, and carrots, and stir-fry for 2-3 minutes until the vegetables are slightly tender but still crisp.
- Add the snap peas (or green beans) and cook for another 2-3 minutes, stirring frequently.
4. Prepare the Sauce:
- While the vegetables are cooking, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and chicken broth in a small bowl.
5. Combine the Chicken, Noodles, and Sauce:
- Add the cooked chicken back into the pan with the vegetables.
- Add the cooked noodles and pour the sauce over the top. Toss everything together to coat the noodles, chicken, and vegetables evenly with the sauce.
- Cook for another 1-2 minutes, stirring frequently, to ensure everything is heated through and the sauce has thickened slightly.
6. Serve:
- Remove from heat and transfer to serving plates.
- Garnish with chopped green onions and an optional sprinkle of sesame seeds or a drizzle of extra sesame oil.
Tips:
- Noodle Options: You can use any noodles you prefer. For traditional stir-fry, egg noodles or wheat noodles work best, but rice noodles or even ramen noodles can also work well in this dish.
- Protein Variations: You can swap the chicken for beef, pork, shrimp, or tofu for a different protein.
- Veggies: Feel free to add any vegetables you have on hand, such as mushrooms, zucchini, broccoli, or baby corn. The more veggies, the better!
- Spicy Kick: If you like your stir-fry with a bit more heat, add a splash of chili paste or sriracha sauce to the sauce mixture.
- Make it ahead: Stir-fry noodles are perfect for meal prep! Just store the leftovers in an airtight container in the fridge for up to 2-3 days. Reheat in a skillet with a splash of water or broth to refresh.
