Easy Chicken Stir Fry With Vegetables And Noodles Recipe

I reimagined hibachi chicken and noodles as a quick, flavorful mix of seared chicken, egg noodles, and crisp vegetables in a savory sauce.

I love how egg noodles soak up every last bit of flavor while boneless skinless chicken breasts stay tender, its almost unfair. My Easy Chicken Stir Fry With Vegetables And Noodles is simple on paper but it always surprises me, sometimes i call it my Chinese Chicken Stir Fry With Noodles experiment when I try something bold, other nights its more like Hibachi Chicken And Noodles comfort with a little kick.

There’s a tiny trick I learned that makes it sing, I won’t give it away here but you’ll notice the difference the first bite.

Ingredients

• Chicken: Lean protein that keeps you full, builds muscle and soaks up stir fry flavors.
• Egg noodles or udon: Carby, comforting noodles give energy, chewy texture and soak up the sauce.
• Broccoli: High in fiber and vitamin C, adds crunch and bright, slightly bitter notes.
• Carrots: Sweet, crunchy, full of beta carotene and fiber, color and pleasant sweetness.
• Soy sauce: Salty, umami backbone, gives savory depth, can be low sodium to cut salt.
• Garlic: Pungent, aromatic, boosts flavor, also has antimicrobial compounds, works great raw or cooked.
• Ginger: Zesty, slightly spicy, aids digestion and lifts the sauce with fresh brightness.
• Sesame oil: Small splash gives nutty aroma, finish note, use sparingly for maximum punch.

Ingredient Quantities

• 12 oz egg noodles or fresh udon noodles
• 1 lb boneless skinless chicken breasts thinly sliced
• 2 tbsp vegetable oil or other neutral oil
• 1 tbsp sesame oil (optional)
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated or minced
• 2 medium carrots julienned or thinly sliced
• 1 large red bell pepper thinly sliced
• 1 small head broccoli cut into small florets
• 1 cup snow peas or sugar snap peas trimmed
• 3 green onions sliced (white and green parts separated if you like)
• 1/2 cup soy sauce (low sodium preferred)
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce (optional)
• 2 tbsp rice vinegar
• 1 tbsp brown sugar or honey
• 1/4 cup chicken broth or water
• 1 tbsp cornstarch
• 2 tbsp water (for cornstarch slurry)
• 1/2 tsp crushed red pepper flakes optional
• Kosher salt and black pepper to taste
• 1 tbsp toasted sesame seeds for garnish optional

How to Make this

1. Cook 12 oz egg noodles or udon according to package until just tender, drain well and toss with a little oil so they dont stick; set aside.

2. Whisk together 1/2 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp hoisin (if using), 2 tbsp rice vinegar, 1 tbsp brown sugar or honey, 1/4 cup chicken broth (or water), 1 tbsp sesame oil (optional), and 1/2 tsp crushed red pepper flakes (optional) in a bowl; in a small cup mix 1 tbsp cornstarch with 2 tbsp water to make a slurry and set aside.

3. Pat 1 lb thinly sliced chicken breasts dry, season with kosher salt and black pepper. Heat a large wok or skillet over high heat, add 2 tbsp vegetable oil, and sear the chicken in a single layer until just cooked through and lightly browned, about 3 to 4 minutes; remove chicken to a plate (work in batches if needed so it browns and doesnt steam).

4. Add a little more oil if the pan looks dry, reduce heat to medium-high, add 3 cloves minced garlic and 1 tbsp grated ginger and stir for 20 to 30 seconds until fragrant.

5. Add 2 medium julienned carrots, 1 large thinly sliced red bell pepper, and broccoli florets; stir-fry 2 to 3 minutes until bright and beginning to get tender, then toss in 1 cup snow peas and the white parts of 3 sliced green onions and stir another minute so veggies stay crisp-tender.

6. Return the chicken to the pan, add the cooked noodles, pour the sauce over everything, then stir to combine; give the cornstarch slurry a quick stir and pour it in, cook 1 to 2 minutes while tossing until the sauce thickens and becomes glossy and coats the noodles and veggies.

7. Taste and adjust with salt and pepper if needed, finish with the green parts of the green onions, 1 tbsp toasted sesame seeds and extra sesame oil or red pepper flakes if you like it spicy; serve hot and dig in.

Equipment Needed

1. Large pot for boiling the noodles
2. Colander to drain them well
3. Large wok or heavy skillet for stir frying
4. Heatproof spatula or wooden spoon to toss everything
5. Tongs or chopsticks for handling chicken and noodles
6. Sharp chef knife and cutting board for veg and chicken
7. Mixing bowls (one for sauce, one for cornstarch slurry)
8. Measuring cups and spoons
9. Small whisk or fork to blend the sauce and slurry

FAQ

Easy Chicken Stir Fry With Vegetables And Noodles Recipe Substitutions and Variations

• Egg noodles or fresh udon noodles: swap for rice vermicelli, soba noodles, or even spaghetti in a pinch. Rice noodles are light, soba adds a nutty note, spaghetti works if you got no Asian noodles.
• Boneless skinless chicken breasts: try firm tofu, shrimp, or thinly sliced pork. Tofu soaks up the sauce, shrimp cooks way faster so add it near the end, pork gives a richer flavor.
• Soy sauce: use tamari for gluten free, coconut aminos for lower sodium and a slightly sweeter taste, or regular soy if thats all you have.
• Cornstarch: substitute with arrowroot powder, tapioca starch, or a little all purpose flour mixed with water. Arrowroot gives a glossy finish, flour will thicken but looks a bit cloudier.

Pro Tips

– Pat the chicken dry and slice it against the grain, then sear in small batches so it actually browns, not steams. If you crowd the pan you’ll get rubbery chicken, and there’s no fixing that later.

– Undercook the noodles a little, they finish in the pan, and save a couple tablespoons of the cooking water or broth before draining, it’ll rescue a sauce thats too thick or helps the sauce cling to the noodles better.

– Cut your veggies roughly the same size and add them to the wok by how long they take to cook, not by how pretty they look; snow peas and green onions go in last so they stay bright and crunchy.

– Taste as you go and trust acid to balance salty-sweet, a splash more rice vinegar or a squeeze of lemon will wake up the sauce; also save the sesame oil and add it at the end for real aroma, use fish sauce or mushroom powder sparingly if you want extra umami.