Stir-Fried Noodles with Chicken and Vegetables Recipe

Introduction

Stir-fried noodles with chicken and vegetables is a quick and flavorful meal that’s perfect for any night of the week. Packed with fresh veggies, tender chicken, and a savory sauce, this dish delivers a delicious balance of textures and tastes.

Ingredients

• 60 ml low sodium soy sauce (⅓ cup)
• 60 ml sesame oil (⅓ cup)
• 60 ml sweet chili sauce (⅓ cup)
• 2 tbsp mirin
• 1 tbsp sriracha sauce
• 1 tbsp honey
• ½ tsp fish sauce (optional)
• ½ tsp Worcestershire sauce (optional)
• 2 tbsp fresh grated ginger
• 1 tsp garlic powder
• 1 tsp corn starch
• 500 ml boiled water (2 cups)
• 1 chicken stock cube
• 800 g chicken breast (1.8 lb)
• 2 medium carrots
• 2 medium zucchinis
• 5 eggs
• 3 tbsp vegetable oil
• Garlic powder, to season
• Salt and pepper, to season
• 375 g egg noodles (13.2 oz, dry)
• 2 litre water (for boiling noodles)
• 1 tbsp salt (for boiling noodles)
• 3 tbsp toasted sesame seeds
• 2 tbsp chopped scallions
• Fresh cilantro, for garnish

Instructions

1. Step 1: Prepare the sauce by mixing low sodium soy sauce, sesame oil, sriracha sauce, mirin, garlic powder, honey, corn starch, fish sauce, Worcestershire sauce, and fresh grated ginger in a small bowl.
2. Step 2: Wash the zucchinis and peel the carrots. Cut both into thin sticks for stir-frying.
3. Step 3: Cut the chicken breast into small bite-sized pieces.
4. Step 4: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the chicken, season with garlic powder, salt, and pepper, and cook until fully cooked. Set aside.
5. Step 5: While the chicken cooks, boil 2 litres of water with 1 tablespoon salt for the noodles. In a separate bowl, dissolve the chicken stock cube in 500 ml of boiled water.
6. Step 6: Stir-fry the carrot and zucchini sticks briefly in the wok until slightly softened but still crunchy. Set aside with the chicken.
7. Step 7: Add a bit more vegetable oil to the wok. Crack the eggs in and scramble until fully cooked.
8. Step 8: Cook the egg noodles according to package instructions, reducing cooking time by 1 minute. Drain the noodles well.
9. Step 9: Add the drained noodles to the wok with the scrambled eggs and mix thoroughly.
10. Step 10: Add the stir-fried vegetables and cooked chicken to the noodles, mixing everything together evenly.
11. Step 11: Pour the prepared sauce over the noodle mixture and stir well to coat all ingredients.
12. Step 12: Pour the chicken broth over the dish and bring it to a boil for 1 minute until the sauce thickens. Stir continuously.
13. Step 13: Remove from heat. Garnish with fresh cilantro, chopped scallions, and toasted sesame seeds before serving.

Tips & Variations

• For a vegetarian version, substitute chicken with tofu and use vegetable stock instead of chicken stock.
• Adjust sriracha and sweet chili sauce amounts to control the spiciness to your preference.
• Use fresh garlic instead of garlic powder for a more intense flavor.
• Add other vegetables like bell peppers or snap peas for extra color and crunch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep the noodles moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to fully thaw the chicken before cooking to ensure it cooks evenly and safely.

How do I prevent the noodles from sticking together?

Drain the noodles well and toss them with a little sesame oil after cooking. Stir frequently while cooking with other ingredients to keep them separate.

Stir-Fried Noodles with Chicken and Vegetables Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

A flavorful and vibrant stir-fried noodle dish featuring tender chicken breast, crunchy zucchini and carrot sticks, scrambled eggs, and a savory, slightly sweet sauce. This quick and easy recipe combines a harmonious mix of textures and tastes, perfect for a satisfying weeknight dinner.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stir-frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Sauce

• 60 ml Low sodium soy sauce (⅓ cup)
• 60 ml Sesame oil (⅓ cup)
• 60 ml Sweet chili sauce (⅓ cup)
• 2 tbsp Mirin
• 1 tbsp Sriracha sauce
• 1 tbsp Honey
• ½ tsp Fish sauce (optional)
• ½ tsp Worcestershire sauce (optional)
• 2 tbsp Fresh grated ginger
• 1 tsp Garlic powder
• 1 tsp Corn starch

Broth

• 500 ml Water (2 cups) (Boiled)
• 1 Chicken stock cube

Main Ingredients

• 800 g Chicken breast (1.8 lb)
• 2 Carrots (medium size)
• 2 Zucchini (medium size)
• 5 Eggs
• 3 tbsp Vegetable oil
• Garlic powder (to season)
• Salt and pepper (to season)

Noodles

• 375 g Egg noodles (13.2 oz) (dry)
• 2 litres Water (for boiling noodles)
• 1 tbsp Salt (for noodle water)

Garnish

• 3 tbsp Sesame seeds (toasted)
• 2 tbsp Scallion (chopped)
• Fresh cilantro (for garnish)

Instructions

1. Make the Sauce: In a small bowl, mix together the low sodium soy sauce, sesame oil, sweet chili sauce, mirin, Sriracha sauce, honey, fish sauce, Worcestershire sauce, fresh grated ginger, garlic powder, and corn starch until well combined. Set aside.
2. Prepare Vegetables: Wash the zucchini and peel the carrots. Cut both zucchini and carrots into thin sticks, similar in size for even cooking.
3. Prepare Chicken: Cut the chicken breast into small bite-sized pieces to ensure quick and even cooking during stir-frying.
4. Cook Chicken: Heat a small amount of vegetable oil in a large wok or skillet over high heat. Add the chicken pieces and season with garlic powder, salt, and pepper. Stir-fry until the chicken is fully cooked through, then remove from pan and set aside.
5. Boil Broth: Meanwhile, dissolve the chicken stock cube in 500 ml (2 cups) of boiled water. Keep this broth ready for later use.
6. Stir-fry Vegetables: In the same wok or skillet, add a little more vegetable oil if needed. Quickly stir-fry the carrot and zucchini sticks for a few minutes just until slightly softened but still crunchy. Remove from wok and set aside.
7. Scramble Eggs: Add a bit more vegetable oil to the pan and crack in the eggs. Scramble them thoroughly until fully cooked, then set aside with the other cooked ingredients.
8. Cook Noodles: Boil 2 litres of water with 1 tablespoon of salt. Cook the egg noodles according to package instructions, but reduce the cooking time by 1 minute to keep them firm. Drain well.
9. Combine Noodles and Eggs: Add the drained noodles to the wok or large pan along with the scrambled eggs. Mix well to combine.
10. Add Vegetables and Chicken: Return the stir-fried vegetables and cooked chicken to the pan with the noodles and eggs. Mix everything together evenly.
11. Add Sauce: Pour the prepared sauce over the noodle mixture. Stir well to coat everything evenly with the sauce.
12. Add Broth and Thicken Sauce: Pour the chicken broth over the dish. Bring the mixture to a boil and cook for about 1 minute until the sauce thickens slightly. Stir continuously during this process.
13. Garnish and Serve: Turn off the heat. Garnish the stir-fried noodles with fresh cilantro, chopped scallions, and sprinkle toasted sesame seeds over the top for extra flavor and crunch. Serve immediately.

Notes

• Fish sauce and Worcestershire sauce are optional but add depth of flavor; omit if allergic or to keep it milder.
• Reducing noodle cooking time helps maintain a firmer texture for stir-frying.
• You can substitute chicken breast with firm tofu for a vegetarian version (adjust cooking time accordingly).
• Fresh ginger is key for aromatic flavor; avoid substitute powders if possible.
• Use low sodium soy sauce to control saltiness in the dish.
• Toast sesame seeds lightly before garnishing to enhance their nutty flavor.
• This dish can be easily doubled for larger groups.

Keywords: stir-fried noodles, chicken noodles, vegetable stir fry, Asian chicken recipe, quick dinner, egg noodles, healthy stir fry