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Stir-fried Noodles with Chicken and Vegetables Recipe

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★★★★★

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.

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

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

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