Stir-fried Noodles with Chicken and Vegetables Recipe

Introduction

Stir-fried noodles with chicken and vegetables is a delicious and satisfying meal that combines tender chicken, fresh veggies, and savory sauce all in one pan. This dish comes together quickly and offers a perfect balance of flavors and textures, ideal for a weekday dinner or casual gathering.

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 toasted sesame seeds
• 2 tbsp chopped scallion
• 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, garlic powder, corn starch, fish sauce, Worcestershire sauce, and fresh grated ginger in a small bowl. Set aside.
2. Step 2: Wash the zucchinis and peel the carrots. Cut both into thin sticks for quick and even cooking.
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 the chicken and set aside.
5. Step 5: While cooking the chicken, boil 2 litres of water with 1 tablespoon 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 wok for a few minutes over high heat until slightly softened but still crunchy. Remove and set aside.
7. Step 7: Add a little more vegetable oil to the wok, crack in the eggs, and scramble them until fully cooked. Remove and set aside with the vegetables.
8. Step 8: Cook the egg noodles according to the package instructions, but reduce the cooking time by 1 minute for a firmer texture. Drain the noodles well.
9. Step 9: Return the noodles to the wok and add the scrambled eggs, mixing gently to combine.
10. Step 10: Add the stir-fried vegetables and cooked chicken back into the wok. Pour the prepared sauce over everything and mix well to evenly coat all ingredients.
11. Step 11: Pour the chicken broth (prepared with the stock cube) over the mixture and bring to a boil. Let it cook for 1 minute until the sauce thickens slightly, stirring well.
12. Step 12: Serve hot, garnished with fresh cilantro, chopped scallions, and toasted sesame seeds for flavor and crunch.

Tips & Variations

• Use low sodium soy sauce to control the saltiness and balance the flavors better.
• Try swapping chicken breast for tofu or shrimp for a different protein option.
• Add other vegetables like bell peppers or snap peas for extra color and crunch.
• For a spicier dish, increase the sriracha or add fresh chili slices.
• To make it gluten-free, substitute regular soy sauce with tamari and use gluten-free noodles.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth if needed to loosen the sauce and noodles.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the sauce and chop vegetables ahead of time. Cook the noodles and chicken fresh for best texture, or reheat leftovers carefully to avoid sogginess.

What type of noodles work best for this recipe?

Egg noodles are recommended for their texture and ability to absorb the sauce nicely, but you can also use rice noodles or any stir-fry friendly noodles you have on hand.

Stir-fried Noodles with Chicken and Vegetables Recipe

Print Recipe

★★★★★

4.8 from 67 reviews

A vibrant and flavorful stir-fried noodle dish featuring tender chicken breast, fresh vegetables, scrambled eggs, and a savory homemade sauce. This dish combines the perfect balance of sweet, spicy, and umami flavors, garnished with sesame seeds, scallions, and cilantro for a delightful crunch and freshness.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 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

Stock Ingredients

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

Main Ingredients

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

Noodles and Garnish

• 375 g Egg noodles (13.2 oz) dry
• 2 litre Water (for boiling noodles)
• 1 tbsp Salt (for boiling noodles)
• 3 tbsp Sesame seeds (toasted)
• 2 tbsp Scallion, chopped
• Cilantro, fresh for garnish

Instructions

1. Make the sauce: In a small bowl, combine the low sodium soy sauce, sesame oil, sweet chili sauce, mirin, Sriracha sauce, honey, fish sauce (if using), Worcestershire sauce (if using), fresh grated ginger, garlic powder, and corn starch. Mix well until fully blended.
2. Prepare vegetables: Wash the zucchini and peel the carrots. Cut both the zucchini and carrots into thin sticks for easy stir-frying.
3. Prepare chicken: Cut the chicken breast into small bite-sized pieces to ensure quick and even cooking.
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. Stir-fry the chicken until fully cooked and lightly browned. Remove from the pan and set aside.
5. Boil water and prepare stock: Bring 500 ml (2 cups) of water to a boil and dissolve the chicken stock cube in it. Set aside the stock for later use.
6. Stir-fry vegetables: In the same wok or skillet, add a little vegetable oil if needed, and stir-fry the zucchini and carrot sticks for a few minutes. Cook them until slightly softened but still crunchy. Remove and set aside.
7. Scramble eggs: Add more vegetable oil into the pan, crack in the eggs, and scramble until fully cooked. Remove and set aside with the vegetables.
8. Cook noodles: Boil 2 liters of water with 1 tablespoon salt. Cook the egg noodles according to the package instructions but reduce the cooking time by 1 minute to keep them slightly firm. Drain and set aside.
9. Combine noodles and eggs: Add the drained noodles into the wok with the scrambled eggs and mix well to combine.
10. Add chicken and vegetables: Return the cooked chicken and stir-fried vegetables to the wok. Mix everything thoroughly to combine all ingredients.
11. Add sauce: Pour the prepared sauce over the noodle mixture and stir well to coat everything evenly.
12. Thicken with broth: Pour the warm chicken broth over the wok contents and bring to a boil. Let it cook for about 1 minute while stirring continuously until the sauce thickens and coats the noodles and other ingredients.
13. Garnish and serve: Remove from heat. Garnish the stir-fried noodles with fresh cilantro, chopped scallions, and a generous sprinkle of toasted sesame seeds for added flavor and crunch. Serve immediately.

Notes

• If you prefer a spicier dish, increase the amount of Sriracha or add chili flakes to taste.
• Fish sauce and Worcestershire sauce are optional but add depth to the flavor.
• Ensure not to overcook the vegetables; they should maintain a slight crunch for texture contrast.
• You can substitute chicken breast with tofu or shrimp for variation.
• Adjust salt levels based on the saltiness of your soy sauce and stock cube.
• Use freshly toasted sesame seeds for the best aroma and flavor.

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