Stir-Fried Noodles with Chicken and Vegetables Recipe

Introduction

This stir-fried noodle dish combines tender chicken, fresh vegetables, and a flavorful homemade sauce. It’s a quick and satisfying meal perfect for weeknights when you want something tasty and wholesome. The balance of sweet, spicy, and savory notes makes it a family favorite.

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 boiled water (2 cups)
• 1 chicken stock cube
• 800 g chicken breast (1.8 lb)
• 2 medium carrots
• 2 medium zucchini
• 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
• 1 tbsp salt
• 3 tbsp toasted sesame seeds
• 2 tbsp scallion, chopped
• Cilantro, for garnish

Instructions

1. Step 1: In a small bowl, mix together the low sodium soy sauce, sesame oil, sweet chili sauce, mirin, Sriracha sauce, honey, garlic powder, corn starch, fish sauce (if using), Worcestershire sauce (if using), and freshly grated ginger. Set the sauce aside.
2. Step 2: Wash the zucchini and peel the carrots. Cut both into thin sticks for 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 pieces, season with garlic powder, salt, and pepper, and cook until fully cooked through. Remove the chicken and set it aside.
5. Step 5: While cooking the chicken, boil 2 litres of water with 1 tablespoon of salt to cook the noodles later. Meanwhile, dissolve the chicken stock cube in 500 ml of boiling water and set aside.
6. Step 6: In the same wok, stir-fry the carrot and zucchini sticks for a few minutes, keeping them slightly crisp. Remove and set aside with the chicken.
7. Step 7: Add a bit more vegetable oil to the wok and scramble the eggs until fully cooked. Remove and set aside.
8. Step 8: Cook the egg noodles in the boiling salted water according to package instructions, reducing cooking time by one minute to keep them firm. 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 to the wok with the noodles. Pour the prepared sauce over the top and toss everything together evenly.
11. Step 11: Pour the prepared chicken broth over the noodle mixture and bring to a boil for 1 minute, allowing the sauce to thicken slightly. Stir well to coat.
12. Step 12: Garnish the dish with fresh cilantro, chopped scallions, and toasted sesame seeds before serving.

Tips & Variations

• For a vegetarian option, substitute chicken with firm tofu and use vegetable broth instead of chicken stock.
• To add extra crunch, toss in some chopped peanuts or cashews as a garnish.
• Adjust the Sriracha and sweet chili sauce quantities to control the heat level to your preference.
• If you prefer softer vegetables, stir-fry them a little longer, but be careful not to overcook.

Storage

Store leftover stir-fried noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, this recipe works well with various noodles like rice noodles, udon, or ramen. Adjust cooking times accordingly as some noodles require less or more time.

How do I prevent the noodles from sticking together?

Be sure to drain the noodles thoroughly after cooking and toss them immediately with a little sesame oil or vegetable oil. This helps keep the noodles separate and prevents clumping during stir-frying.

Stir-Fried Noodles with Chicken and Vegetables Recipe

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★★★★★

4.5 from 339 reviews

This Stir-fried Noodles with Chicken and Vegetables is a flavorful and colorful dish combining tender chicken breast, crisp sautéed vegetables, scrambled eggs, and egg noodles all tossed in a savory-sweet sauce with Asian-inspired flavors. Enhanced with sesame oil, ginger, and a hint of chili, it’s a quick, satisfying meal perfect for weeknight dinners.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• 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 Ginger (fresh grated)
• 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)
• Cilantro (fresh, to taste)

Instructions

1. Prepare the Sauce: In a small bowl, mix together low sodium soy sauce, sesame oil, Sriracha sauce, mirin, garlic powder, honey, corn starch, fish sauce, Worcestershire sauce, and freshly grated ginger until well combined to create the flavorful sauce.
2. Prepare the Vegetables: Wash the zucchini and peel the carrots. Cut both zucchini and carrots into thin sticks, ready for stir-frying.
3. Cut the Chicken: Trim and slice the chicken breast into small bite-sized pieces for quick cooking.
4. Cook the 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 set aside.
5. Boil Chicken Broth: While cooking the chicken, bring water to a boil. Dissolve the chicken stock cube in 500 ml (2 cups) of the boiled water to prepare the broth.
6. Stir-fry Vegetables: In the same wok or skillet, stir-fry the zucchini and carrot sticks for a few minutes until slightly softened but still crisp. Remove and set aside.
7. Scramble the Eggs: Add a bit more vegetable oil to the wok and crack the eggs in. Scramble them until fully cooked and set aside with the vegetables.
8. Cook the Noodles: Boil 2 liters of water with 1 tablespoon of salt. Cook the egg noodles according to package instructions, reducing the cooking time by 1 minute to keep them slightly firm. Drain thoroughly.
9. Combine Noodles and Eggs: Add the drained noodles to the wok with the scrambled eggs and mix well to combine.
10. Add Chicken and Vegetables: Incorporate the cooked chicken and stir-fried vegetables with the noodles and eggs, mixing all ingredients evenly.
11. Add Sauce: Pour the prepared sauce over the noodle mixture and stir thoroughly to coat everything evenly.
12. Thicken the Sauce: Pour the warm chicken broth over the dish and bring to a boil for 1 minute, stirring continuously until the sauce thickens and coats the noodles evenly.
13. Garnish and Serve: Remove from heat. Garnish with fresh cilantro, chopped scallions, and toasted sesame seeds. Serve immediately for best flavor and texture.

Notes

• For a spicier kick, increase the amount of Sriracha sauce or add fresh chili slices.
• Vegetables can be swapped or added such as bell peppers or snap peas for different textures and flavors.
• Make sure not to overcook the noodles to avoid a mushy texture; slightly undercooked noodles hold up better when stir-fried.
• Fish sauce and Worcestershire sauce are optional but add complexity to the sauce; adjust based on dietary preferences.
• Use fresh ginger for the best flavor; ginger powder can be substituted in a pinch but will alter taste.

Keywords: stir-fried noodles, chicken noodles, vegetable noodles, Asian stir-fry, quick dinner, egg noodles, sesame sauce, healthy stir-fry