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Quick Chicken Noodle Stir-fry Recipe

Asian-inspired · Main course · 25 min total

A speedy and flavorful weeknight dinner with tender chicken, vegetables, and noodles tossed in a savory soy-based sauce.

Ingredients

• 8 oz (225g) dried egg noodles or ramen noodles
• 2 boneless, skinless chicken breasts (about 1 lb total), thinly sliced
• 2 tablespoons vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 2 carrots, julienned
• 4 green onions, sliced, whites and greens separated
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Cook noodles according to package directions until al dente. Drain and set aside.
2. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 4-5 minutes. Remove chicken from wok and set aside.
4. Add remaining 1 tablespoon oil to the wok. Add bell pepper, carrots, and white parts of green onions. Stir-fry for 2 minutes until slightly tender. Add garlic and ginger; cook for 30 seconds until fragrant.
5. Return chicken to the wok. Add cooked noodles and pour the sauce over everything. Toss well to combine and heat through, about 1-2 minutes.
6. Garnish with green onion tops and serve immediately.

Tips

• For extra protein, add a beaten egg scrambled into the stir-fry at the end.
• Substitute chicken with tofu or shrimp for variation.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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