Stir-fried Noodles with Chicken and Vegetables Recipe

Introduction

Stir-fried noodles with chicken and vegetables is a quick and flavorful meal perfect for any weeknight. Packed with tender chicken, fresh veggies, and a savory sauce, this dish offers a satisfying blend of textures and tastes. It’s easy to make and sure to please the whole family.

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 water (2 cups, boiled)
• 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 sesame seeds (toasted)
• 2 tbsp scallions (chopped)
• Fresh cilantro (for garnish)

Instructions

1. Step 1: Prepare the sauce by mixing low sodium soy sauce, sesame oil, sweet chili sauce, mirin, sriracha sauce, honey, fish sauce, Worcestershire sauce, fresh grated ginger, garlic powder, and corn starch in a small bowl until well combined.
2. Step 2: Wash the zucchinis and peel the carrots. Cut both into thin sticks.
3. Step 3: Cut the chicken breast into small bite-sized pieces.
4. Step 4: Heat 1 tablespoon 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 through. Remove from the pan and set aside.
5. Step 5: While the chicken cooks, bring 2 litres of water to a boil with 1 tablespoon of salt for the noodles. In a separate bowl, dissolve the chicken stock cube in 500 ml of boiled water and set aside.
6. Step 6: Stir-fry the zucchini and carrot sticks in the same wok for a few minutes over high heat, just enough to soften slightly but keep them crunchy. Remove and set aside.
7. Step 7: Add a bit more vegetable oil to the wok if needed, then crack in the eggs and scramble until fully cooked.
8. Step 8: Cook the egg noodles in the boiling salted water according to package instructions, reducing the cooking time by one minute to keep them firm.
9. Step 9: Drain the noodles and add them to the wok with the scrambled eggs. Toss to combine evenly.
10. Step 10: Return the stir-fried vegetables and cooked chicken to the wok with the noodles and eggs. Mix everything thoroughly.
11. Step 11: Pour the prepared sauce over the noodle mixture and stir well to coat.
12. Step 12: Pour the chicken broth over the entire dish and let it simmer and boil for 1 minute until the sauce thickens slightly. Stir continuously during this step.
13. Step 13: Remove from heat. Garnish with fresh cilantro, chopped scallions, and toasted sesame seeds before serving.

Tips & Variations

• For more heat, add extra sriracha or a pinch of red pepper flakes.
• Substitute the chicken with shrimp, tofu, or beef for a different protein option.
• Use rice noodles instead of egg noodles for a gluten-free alternative.
• Toast the sesame seeds lightly in a dry pan to enhance their flavor.
• If you prefer softer vegetables, stir-fry them a bit longer until they reach your desired texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to loosen the sauce if needed. Avoid overcooking during reheating to keep the vegetables crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sauce in advance?

Yes, the sauce can be mixed ahead of time and stored in the refrigerator for up to 2 days. Just give it a good stir before using.

What type of noodles work best for this recipe?

Egg noodles are preferred for their texture and flavor, but you can also use other Asian wheat noodles or rice noodles depending on your preference or dietary needs.

Stir-fried Noodles with Chicken and Vegetables Recipe

Print Recipe

★★★★★

5 from 147 reviews

This Stir-fried Noodles with Chicken and Vegetables recipe is a vibrant and flavorful dish combining tender chicken, fresh vegetables, and perfectly cooked egg noodles tossed in a savory, slightly sweet sauce. Enhanced with sesame oil and a hint of spice from Sriracha, this quick and satisfying stir-fry is perfect for a hearty weeknight meal.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stir-frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

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

Broth

• 500 ml Water (2 cups) (Boiled)
• 1 Chicken stock cube

Main Ingredients

• 800 g Chicken breast (1.8 lb)
• 2 Carrots (medium size)
• 2 Zucchini (medium size)
• 5 Eggs
• 3 tbsp Vegetable oil
• Garlic powder (to season)
• Salt and pepper (to season)
• 375 g Egg noodles (13.2 oz) (dry)
• 2 litre Water (for boiling noodles)
• 1 tbsp Salt (for boiling noodles)

Garnish

• 3 tbsp Sesame seeds (toasted)
• 2 tbsp Scallion (chopped)
• Fresh cilantro

Instructions

1. Make the Sauce: In a small bowl, combine low sodium soy sauce, sesame oil, sweet chili sauce, mirin, Sriracha sauce, honey, garlic powder, corn starch, fish sauce, Worcestershire sauce, and freshly grated ginger. Mix well until the corn starch is fully dissolved to ensure a smooth sauce.
2. Prepare Vegetables: Wash the zucchini thoroughly and peel the carrots. Cut both zucchini and carrots into thin sticks or julienne strips for even cooking and texture in the stir-fry.
3. Cut Chicken: Slice the chicken breasts into small bite-sized pieces to allow quick and even cooking when stir-fried.
4. Cook Chicken: Heat a small amount of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces, season with garlic powder, salt, and pepper, and stir-fry until the chicken is fully cooked and lightly browned. Remove the chicken from the pan and set aside.
5. Prepare Broth: While the chicken cooks, boil 500 ml (2 cups) of water and dissolve the chicken stock cube in it. Set this broth aside for later use.
6. Stir-fry Vegetables: In the same pan, add a little more vegetable oil if needed. Quickly stir-fry the carrot and zucchini sticks for a few minutes over high heat, keeping them slightly crunchy and vibrant. Remove the vegetables from the pan and set aside.
7. Scramble Eggs: Add more vegetable oil as needed to the pan, crack the eggs in, and scramble until fully cooked but still moist and tender. Remove from the pan and set aside.
8. Cook Noodles: Bring 2 litres of water to a boil with 1 tbsp salt. Cook the egg noodles according to package instructions but reduce the cooking time by 1 minute to prevent overcooking. Drain the noodles thoroughly.
9. Combine Noodles and Eggs: Return the drained noodles to the wok, add the scrambled eggs, and mix well to combine evenly.
10. Add Vegetables and Chicken: Add the stir-fried vegetables and cooked chicken back into the wok with the noodles and eggs, mixing everything together to distribute all ingredients evenly.
11. Add Sauce: Pour the prepared sauce over the noodle mixture in the wok and mix thoroughly to coat all components in the flavorful sauce.
12. Finish with Broth: Pour the prepared chicken broth over the dish in the wok and bring it to a boil. Let it cook for about 1 minute, stirring continuously until the sauce thickens and clings to the noodles and other ingredients.
13. Garnish and Serve: Remove the wok from heat. Garnish the dish with fresh cilantro leaves, chopped scallions, and toasted sesame seeds to add a fresh herbal note and crunchy texture. Serve immediately while hot.

Notes

• Fish sauce and Worcestershire sauce are optional but add depth and umami; omit or substitute if dietary restrictions apply.
• Reducing the noodle cooking time by one minute prevents soggy noodles after stir-frying.
• Use a large wok or skillet to allow quick and even cooking with high heat.
• To toast sesame seeds, dry fry them in a small pan over medium heat until golden and fragrant.
• This recipe can be adapted with tofu or vegetables only for a vegetarian version.

Keywords: stir-fried noodles, chicken stir fry, vegetable noodles, Asian chicken recipe, quick noodle dinner, sesame noodles, healthy stir fry