The stir fry noodles are a delightful blend of textures and flavors that come to life in just minutes. The chicken, perfectly seared on the outside and tender on the inside, adds a savory depth to the dish, while the noodles soak up all the sauce, becoming flavorful little bites of heaven. As the vegetables soften and slightly caramelize, they bring a subtle sweetness and crunch that balance the savory notes. The sauce—a mix of soy sauce, ginger, and garlic—gives the whole dish that irresistible umami kick. The fragrance fills the kitchen as everything sizzles away, and it’s hard not to sneak a bite before it’s even done. This stir fry is perfect for those days when you need a quick yet satisfying meal, and the best part is that you can easily customize it based on what’s in your fridge. Don’t be afraid to throw in some extra veggies or swap out the chicken for shrimp or beef—it’s all about making it your own.
Key Ingredients in Chicken Stir Fry Noodles
Each ingredient in this dish plays a unique role, helping to build that perfect balance of flavors and textures. From the savory depth of the chicken to the crunch of fresh vegetables, every element adds something special. Let’s take a closer look at the key ingredients that make this stir fry truly irresistible.
– Vegetable oil
Used for frying, it helps achieve that crispy, golden sear on the chicken and veggies without overwhelming the flavors.
– Chicken breasts
Boneless, skinless, and sliced thin, the chicken becomes tender and flavorful, soaking up all the savory sauce while remaining juicy inside.
– Onion
Sweet and slightly caramelized when sautéed, the onion adds a soft, aromatic base that complements the other vegetables.
– Red bell pepper
Bright and sweet, it adds color and a touch of crunch, balancing the other ingredients with its mild flavor.
– Yellow bell pepper
Alongside the red bell pepper, it enhances the dish’s color and texture, providing a subtle sweetness and extra crunch.
– Carrots
Julienned for a delicate bite, carrots contribute a sweet, earthy flavor and vibrant color to the dish.
– Garlic
Minced and aromatic, garlic adds a depth of flavor and a bit of a kick to the sauce, rounding out the savory profile of the stir fry.
– Fresh ginger
Grated ginger adds a warm, zesty note to the dish, giving it a refreshing sharpness that pairs perfectly with the soy sauce.
– Soy sauce
This umami powerhouse is the base of the sauce, providing that rich, savory saltiness that brings everything together.
– Oyster sauce
Sweet, salty, and slightly earthy, oyster sauce deepens the flavor profile of the sauce, making it complex and mouthwatering.
– Hoisin sauce
Adds a sweet and tangy kick, giving the stir fry a rich, almost caramel-like undertone that balances out the saltiness of the soy and oyster sauces.
– Rice vinegar
A dash of rice vinegar introduces a touch of acidity, cutting through the richness and adding a slight tang to brighten the dish.
– Sesame oil
Fragrant and slightly nutty, sesame oil finishes off the stir fry with a distinct aroma and a little extra depth.
– Rice noodles
These delicate noodles soak up the sauce beautifully, offering a soft and chewy texture that perfectly complements the crunchy vegetables.
– Water
Helps create the sauce, giving it just enough liquid to coat the noodles and vegetables while still maintaining that perfect stir fry consistency.
– Cornstarch
Mixed with the water, cornstarch helps thicken the sauce, giving it that glossy, clingy texture that makes every bite so satisfying.
– Sesame seeds
Sprinkled on top as a garnish, sesame seeds add a lovely crunch and an extra layer of nuttiness to finish the dish.
– Green onions
Sliced and sprinkled over the top, green onions bring a fresh, sharp bite that contrasts with the rich, savory flavors of the stir fry.
How to Make Chicken Stir Fry Noodles
1. Heat a large skillet or wok over medium-high heat and add the vegetable oil. Allow the oil to get hot, shimmering in the pan before you add any ingredients.
2. Once the oil is hot, add the sliced chicken breasts to the skillet. Stir-fry for about 4-5 minutes until the chicken is fully cooked and no longer pink in the center.
3. Remove the chicken from the skillet and set it aside. You’ll add it back later, so don’t worry about keeping it warm.
4. In the same skillet, add the sliced onion and stir-fry for 2 minutes, allowing the onion to soften and become slightly translucent.
5. Add the sliced red and yellow bell peppers to the skillet and continue to stir-fry for another 2-3 minutes, letting them begin to soften but still retain some crispness.
6. Add the julienned carrots to the skillet and stir-fry for another 2 minutes, ensuring the carrots stay tender-crisp.
7. Add the minced garlic and grated ginger to the skillet and cook for 1 more minute, stirring constantly until the garlic becomes fragrant.
8. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil until well combined.
9. Pour the sauce mixture into the skillet and toss the vegetables to coat them evenly with the sauce. Let the sauce start to simmer for a minute or so.
10. Add the water to the skillet and stir well, ensuring the sauce becomes evenly distributed among the vegetables.
11. In a separate small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry.
12. Slowly pour the cornstarch slurry into the skillet, stirring continuously until the sauce thickens and becomes glossy, which should take about 1-2 minutes.
13. Add the cooked chicken back into the skillet and toss everything together to combine the chicken with the vegetables and sauce.
14. Meanwhile, cook the rice noodles according to the package instructions, usually boiling them for 4-5 minutes until tender but still slightly chewy.
15. Drain the rice noodles and add them to the skillet with the chicken and vegetables. Toss everything together, making sure the noodles are well-coated with the sauce.
16. Sprinkle the sesame seeds over the stir fry and toss again to distribute them evenly.
17. Top the dish with the sliced green onions just before serving, adding a pop of freshness.
18. Serve the chicken stir fry noodles immediately while hot, making sure to savor every flavorful bite!
Serving Suggestions for Chicken Stir Fry Noodles
– Pair with a side of steamed jasmine rice for extra comfort and to soak up any leftover sauce. The fluffy rice will add an additional layer of texture and make the meal even more filling.
– Top with crushed peanuts or cashews for a satisfying crunch. A handful of nuts will bring a delightful contrast to the tender noodles and vegetables, plus they add a bit of richness.
– Serve with a crisp cucumber salad to add a refreshing contrast to the warm, savory stir fry. The coolness of the cucumbers pairs perfectly with the bold flavors of the dish, creating a balance of textures and tastes.
How to Store Chicken Stir Fry Noodles
If you’re lucky enough to have leftovers (or you’re prepping ahead), here are a few tips to keep your chicken stir fry noodles fresh and flavorful.
– Refrigeration
Store the stir fry in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s cooled down before storing to prevent excess moisture buildup. When reheating, give it a quick toss in a hot skillet or microwave with a splash of water to keep it from drying out.
– Freezing
If you want to keep it for longer, freeze the stir fry in a freezer-safe container. It will stay good for up to 2-3 months. When ready to eat, thaw overnight in the fridge and reheat thoroughly in a pan or microwave. The noodles may soften a bit, but the flavors will still be delicious!
– Separate Noodles and Sauce
If you’re storing for a longer time, separate the noodles and sauce before refrigerating or freezing. This helps prevent the noodles from becoming mushy. You can reheat them separately and then combine when ready to serve.
Conclusion
And there you have it! These chicken stir fry noodles are an absolute crowd-pleaser, perfect for a quick dinner that’s packed with flavor, texture, and everything you crave in a satisfying meal. With a perfect balance of savory, sweet, and a little tang, this dish is versatile enough to accommodate whatever ingredients you have on hand. Plus, it’s a wonderful way to bring a little extra joy to your weeknight routine!
I hope you had fun reading through the recipe and are as excited as I am to try it in your kitchen. If you give it a go (or if you’ve made it before!), I’d love to hear how it turns out for you. Any feedback, tips, or questions? Drop me a comment—I’d love to chat about how you made this dish your own!
Enjoy, and happy cooking!
Chicken Stir Fry Noodles
Description
Tender chicken strips, vibrant veggies, and perfectly cooked noodles tossed in a savory, slightly sweet sauce—this Chicken Stir Fry Noodles dish is a harmony of flavors and textures. Every bite bursts with freshness and that irresistible wok-charred goodness.
Ingredients
Instructions
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Heat a large skillet or wok over medium-high heat and add the vegetable oil.
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Once the oil is hot, add the sliced chicken breasts and stir-fry for about 4-5 minutes until the chicken is fully cooked and no longer pink.
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Remove the chicken from the skillet and set it aside.
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In the same skillet, add the sliced onion and stir-fry for 2 minutes until it starts to soften.
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Add the sliced red and yellow bell peppers to the skillet and continue to stir-fry for another 2-3 minutes until they begin to soften.
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Add the julienned carrots to the skillet and stir-fry for another 2 minutes.
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Add the minced garlic and grated ginger to the skillet and cook for 1 more minute until fragrant.
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In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, and sesame oil.
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Pour the sauce mixture into the skillet and toss the vegetables to coat them evenly.
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Bring the mixture to a simmer, then add the water and stir well.
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In a separate small bowl, mix the cornstarch with a tablespoon of water to create a slurry.
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Slowly pour the cornstarch slurry into the skillet, stirring continuously until the sauce thickens, about 1-2 minutes.
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Add the cooked chicken back into the skillet and toss everything together to combine.
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Meanwhile, cook the rice noodles according to the package instructions, usually boiling them for 4-5 minutes until tender.
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Drain the rice noodles and add them to the skillet with the chicken and vegetables.
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Toss everything together, ensuring the noodles are well coated with the sauce.
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Sprinkle the sesame seeds over the stir fry and toss again to distribute them evenly.
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Top the dish with the sliced green onions before serving.
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Serve the chicken stir fry noodles immediately while hot.
Note
- Make sure some as serving.icier dish, add the sauce mixture ofinos for vegetables others. noodles are not overcooked; they should remain slightly firm to hold up well in the stir fry.
