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Simple Chicken Noodle Stir-fry Recipe

Asian-inspired · Main course · 25 min total

A quick and easy weeknight stir-fry with tender chicken, vegetables, and chewy noodles in a savory sauce.

Ingredients

• 8 oz dried lo mein or udon noodles
• 1 lb boneless skinless chicken breasts, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 2 tbsp vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 cup snow peas, trimmed
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1/4 cup low-sodium chicken broth
• 2 tbsp oyster sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions, sliced

Instructions

1. Cook noodles according to package directions; drain and set aside.
2. In a bowl, toss chicken with soy sauce and cornstarch until coated.
3. Heat 1 tbsp oil in a large wok or skillet over high heat. Add chicken and stir-fry until cooked through, about 3-4 minutes. Remove from wok.
4. Add remaining 1 tbsp oil to wok. Add bell pepper and snow peas; stir-fry 2 minutes. Add garlic and ginger; cook 30 seconds.
5. Return chicken to wok. Add broth, oyster sauce, rice vinegar, and sesame oil. Stir-fry 1 minute until sauce thickens slightly.
6. Add noodles and toss to combine. Cook 1 minute until heated through. Garnish with green onions.

Tips

• For extra veggies, add shredded carrots or broccoli florets.
• Substitute shrimp or tofu for chicken if desired.
• Store leftovers in an airtight container in the fridge for up to 2 days.

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