Chicken Stir Fry with Noodles

There’s something incredibly satisfying about a warm plate of Chicken Stir Fry with Noodles. I remember the first time I made this dish; it was a busy weeknight, and I wanted something quick yet delicious. The aromas of sizzling chicken and vibrant vegetables filled my kitchen, and I could already imagine the comforting taste of the stir-fried goodness. It’s one of those meals that brings everyone together, whether it’s a family dinner or a casual get-together with friends. Each bite is a burst of flavor, and it’s so easy to whip up! My family loves it, and I’m sure yours will too!

What You’ll Need for Chicken Stir Fry with Noodles

Every ingredient in this recipe plays a vital role in creating a vibrant and satisfying meal. The key players include tender chicken, hearty noodles, and fresh vegetables that come together beautifully. Using quality ingredients ensures a delightful dish that will leave everyone asking for seconds!

• 2 pounds boneless skinless chicken thighs, sliced into thin 1/2-inch wide bite-sized pieces
• 4 tablespoons soy sauce, divided
• 2 teaspoons rice vinegar
• 1 teaspoon cornstarch
• 1 pound udon noodles, prepared according to package directions
• 2 tablespoons oyster sauce
• 1 tablespoon toasted sesame oil
• 2 to 3 cloves garlic, finely minced
• 1 tablespoon fresh ginger, finely minced or grated
• 2 tablespoons neutral oil, or as needed
• 1 medium yellow onion, thinly sliced vertically
• 1 medium carrot, peeled and julienned
• 2 cups bok choy pieces, trimmed and sliced into 2-inch wide segments
• 2 to 3 scallions, sliced into thin rounds
• Red chile pepper, or green chile, sliced very thin; optional
• Optional garnishes: toasted sesame seeds, additional sliced scallion, chopped cilantro, lime wedges for squeezing

How to Prepare Chicken Stir Fry with Noodles

Preparing this dish is a breeze! Follow these simple steps to create a mouthwatering Chicken Stir Fry with Noodles. Each step is filled with flavors that will dance on your palate!

1. In a large bowl, combine the diced chicken with 2 tablespoons of soy sauce, rice vinegar, and cornstarch. Stir to coat evenly. Set aside for ten minutes while you prep the other ingredients. This marination adds flavor and tenderness to the chicken.
2. While the chicken is marinating, cook the udon noodles according to the package directions. Drain and set aside. It’s essential to have the noodles ready so they can soak up all the delicious stir-fry sauce later.
3. In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, toasted sesame oil, garlic, and ginger. Stir to combine and set aside. This sauce will bring the entire dish together, creating a perfect harmony of flavors.
4. Heat 1-2 tablespoons of neutral oil in a large, high-sided skillet over medium-high heat. Add the marinated chicken and cook for about three minutes, or until done. The chicken should be golden brown and cooked through. Remove it from the skillet and set aside on a plate.
5. In the same skillet (don’t wipe it out), add more oil if necessary. Toss in the onions and carrots. Cook for about two to three minutes, stirring frequently, until they start to soften. The vegetables should have a nice sheen and vibrant color at this stage.
6. Add the bok choy and the white parts of the scallions. Cook for an additional two to three minutes, or until all the vegetables are cooked to your liking. You want them to be crisp-tender, which means they should still have a bit of bite left.
7. Next, add the cooked noodles to the skillet. Pour the stir fry sauce over everything and toss to combine, ensuring the sauce coats each piece of noodle and vegetable evenly.
8. Return the cooked chicken to the skillet, stirring to combine with the noodles and vegetables. Stir-fry for about one minute or until everything is heated through. The aroma at this point will be simply irresistible!
9. Taste the stir fry and add additional soy sauce, oyster sauce, or sesame oil if desired. Garnish with sliced chiles, toasted sesame seeds, chopped cilantro, or lime wedges for an extra burst of flavor. Serve immediately and enjoy!

Recipe Notes about Chicken Stir Fry with Noodles

Here are some notes to ensure your Chicken Stir Fry with Noodles turns out perfectly every time.

• Storage: Leftovers can be stored airtight in the fridge for up to five days. You can also freeze them for up to three months.
• Reheating: Gently reheat leftovers in the microwave or on the stovetop. You can also enjoy them cold for a refreshing meal.
• Variation: Experiment with different proteins or add other vegetables like bell peppers or snap peas.
• Meal Prep: This dish is perfect for meal prep. Make a big batch and portion it out for quick lunches during the week.
• Serving Suggestions: Pair it with a light salad or spring rolls for a full meal.

Pairing Suggestions for Chicken Stir Fry with Noodles

When serving your Chicken Stir Fry with Noodles, consider these delicious pairing suggestions:

• Side Dishes: Serve it with a refreshing cucumber salad or some crispy spring rolls for extra crunch.
• Occasions: This dish is ideal for family dinners, casual gatherings, or even meal prep during busy weeks.
• Storage Tips: Make sure the stir fry is stored in an airtight container to maintain freshness and flavor.
• Seasonal Pairings: Enjoy this dish all year round, but it particularly shines in the spring when fresh vegetables are abundant.
• Leftover Options: Transform any leftovers into a delicious soup by adding some broth and extra vegetables.

FAQ

Conclusion

The Chicken Stir Fry with Noodles is a fantastic dish that brings together delightful flavors and nutritious ingredients in a quick, easy-to-make meal. It’s perfect for busy weeknights and sure to please the entire family. I encourage you to give this recipe a try; you might just discover a new favorite!

Chicken Stir Fry with Noodles

The ultimate comfort food, Chicken Stir Fry with Noodles combines tender chicken, vibrant vegetables, and savory noodles in a quick and easy weeknight dinner. Bursting with flavor and color, this dish will become a family favorite you’ll want to make again and again!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Asian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless skinless chicken thighs sliced into thin 1/2-inch wide bite-sized pieces
• 4 tablespoons soy sauce divided
• 2 teaspoons rice vinegar
• 1 teaspoon cornstarch
• 1 pound udon noodles prepared according to package directions
• 2 tablespoons oyster sauce
• 1 tablespoon toasted sesame oil
• 2 to 3 cloves garlic finely minced
• 1 tablespoon fresh ginger finely minced or grated, or to taste
• 2 tablespoons neutral oil or as needed
• 1 medium yellow onion thinly sliced vertically
• 1 medium carrot peeled and julienned
• 2 cups bok choy pieces, trimmed and sliced into 2-inch wide segments
• 2 to 3 scallions sliced white and green parts separated
• Red chile pepper or green chile, sliced very thin; optional for garnishing if you prefer heat
• Optional garnishes: toasted sesame seeds, additional sliced scallion, chopped cilantro, lime wedges for squeezing

Equipment

• Large Skillet

Method

 

1. In a large bowl, combine the diced chicken with 2 tablespoons of soy sauce, rice vinegar, and cornstarch. Stir to coat evenly. Set aside for ten minutes while you prep the other ingredients.
2. While the chicken is marinating, cook the udon noodles according to the package directions. Drain and set aside.
3. In a small bowl, mix the remaining 2 tablespoons of soy sauce, oyster sauce, toasted sesame oil, garlic, and ginger. Stir to combine and set aside.
4. Heat 1-2 tablespoons of neutral oil in a large, high-sided skillet over medium-high heat. Add the marinated chicken and cook for about three minutes, or until done. Remove it from the skillet and set aside on a plate.
5. In the same skillet, add more oil if necessary. Toss in the onions and carrots. Cook for about two to three minutes, stirring frequently, until they start to soften.
6. Add the bok choy and the white parts of the scallions. Cook for an additional two to three minutes, or until all the vegetables are cooked to your liking.
7. Next, add the cooked noodles to the skillet. Pour the stir fry sauce over everything and toss to combine, ensuring the sauce coats each piece of noodle and vegetable evenly.
8. Return the cooked chicken to the skillet. Stir fry for about one minute or until everything is heated through.
9. Taste the stir fry and add additional soy sauce, oyster sauce, or sesame oil if desired. Garnish with sliced chiles or your favorite toppings and serve immediately.

Notes

• Storage: Leftovers can be stored airtight in the fridge for up to five days.
• Reheating: Gently reheat leftovers in the microwave or on the stovetop.
• Variation: Experiment with different proteins or add other vegetables.
• Meal Prep: This dish is perfect for meal prep.
• Serving Suggestions: Pair it with a light salad or spring rolls.

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Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!