Stir-Fried Noodles with Chicken and Vegetables Recipe

Introduction

Stir-fried noodles with chicken and vegetables is a flavorful and satisfying dish that combines tender chicken, fresh vegetables, and a savory sauce. This recipe is perfect for a quick weeknight dinner that feels both wholesome and delicious.

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 water (2 cups), boiled
• 1 chicken stock cube
• 800 g chicken breast (1.8 lb)
• 2 medium carrots
• 2 medium zucchini
• 5 eggs
• 3 tbsp vegetable oil
• Garlic powder, to season
• Salt and pepper, to season
• 375 g egg noodles (13.2 oz), dry
• 2 litres water
• 1 tbsp salt
• 3 tbsp toasted sesame seeds
• 2 tbsp chopped scallion
• Fresh cilantro, for garnish

Instructions

1. Step 1: In a small bowl, combine 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. Mix well to create the sauce.
2. Step 2: Wash zucchini and peel the carrots. Cut both into thin sticks.
3. Step 3: Cut the chicken breast into small pieces.
4. Step 4: Heat a tablespoon of vegetable oil in a large wok or skillet over high heat. Add chicken pieces, season with garlic powder, salt, and pepper, and cook until fully cooked. Remove chicken from the pan and 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 (2 cups) of boiled water and set aside.
6. Step 6: Stir-fry the zucchini and carrot sticks in the wok for a few minutes until slightly softened but still crunchy. Remove and set aside.
7. Step 7: Add a bit more vegetable oil to the wok, crack in the eggs, and scramble until fully cooked. Remove and set aside with the vegetables and chicken.
8. Step 8: Cook the egg noodles according to the package instructions, reducing the cooking time by 1 minute. Drain well.
9. Step 9: Return the noodles to the wok, add scrambled eggs, and mix well.
10. Step 10: Add stir-fried vegetables and cooked chicken to the noodles. Pour the prepared sauce over everything and mix thoroughly.
11. Step 11: Pour the prepared chicken broth over the mixture. Let it boil for 1 minute until the sauce thickens, stirring continuously.
12. Step 12: Garnish with fresh cilantro, chopped scallions, and sprinkle toasted sesame seeds on top before serving.

Tips & Variations

• For a vegetarian version, substitute chicken with firm tofu and use vegetable stock instead of chicken stock.
• Adjust the heat level by adding more or less sriracha sauce according to your preference.
• To enhance flavor, marinate the chicken in a bit of soy sauce and ginger for 15 minutes before cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other noodles instead of egg noodles?

Yes, you can use rice noodles, udon, or even spaghetti if egg noodles are unavailable. Adjust cooking times accordingly to avoid overcooking.

Is this dish spicy?

The dish has a mild to moderate heat from the sriracha and sweet chili sauce. You can reduce the amount of sriracha or omit it to make it less spicy.

Stir-Fried Noodles with Chicken and Vegetables Recipe

Print Recipe

★★★★★

4.7 from 94 reviews

This Stir-fried Noodles with Chicken and Vegetables recipe offers a delicious and vibrant dish combining tender chicken breast, crunchy vegetables, and flavorful egg noodles all tossed in a savory-sweet sauce. Enhanced with garlic, ginger, and a hint of spice from Sriracha, it’s a quick and satisfying meal perfect for any weeknight.

• Author: Mick
• 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 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

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

Garnish

• 3 tbsp Toasted sesame seeds
• 2 tbsp Scallions (chopped)
• Cilantro (fresh)

Instructions

1. Make the Sauce: In a small bowl, mix together low sodium soy sauce, sesame oil, sweet chili sauce, mirin, Sriracha sauce, honey, corn starch, optional fish sauce, Worcestershire sauce, fresh grated ginger, and garlic powder to create a flavorful sauce.
2. Prepare Vegetables: Wash the zucchini and peel the carrots. Cut both zucchini and carrots into thin sticks, setting them aside.
3. Cut the Chicken: Slice the chicken breast into small bite-sized pieces for quick, even cooking.
4. Cook Chicken: Heat vegetable oil in a large wok or skillet over high heat. Add chicken pieces, season with garlic powder, salt, and pepper, and stir-fry until fully cooked and no longer pink inside. Remove chicken and set aside.
5. Boil Broth: While the chicken cooks, boil water and dissolve the chicken stock cube in 500 ml (2 cups) of the boiled water to prepare the broth.
6. Stir-fry Vegetables: In the same wok, stir-fry the carrot and zucchini sticks for a few minutes until slightly softened but still crunchy. Remove and set aside.
7. Scramble Eggs: Add a little more vegetable oil to the pan and crack the eggs in. Scramble until fully cooked and lightly fluffy.
8. Cook Noodles: Boil 2 liters of salted water and cook egg noodles according to package instructions, reducing cooking time by 1 minute for the perfect texture. Drain noodles thoroughly.
9. Combine Noodles and Eggs: Add the drained noodles back into the wok with the scrambled eggs and mix well.
10. Add Vegetables and Chicken: Toss in the stir-fried vegetables and cooked chicken, mixing all ingredients evenly.
11. Add Sauce: Pour the prepared sauce over the noodle mixture and stir to coat everything well.
12. Thicken with Broth: Pour the chicken broth over the entire dish and allow it to boil for about 1 minute until the sauce thickens, stirring continuously.
13. Garnish and Serve: Finally, sprinkle chopped scallions, fresh cilantro, and toasted sesame seeds on top for extra flavor and crunch. Serve hot.

Notes

• Adjust Sriracha sauce to your preferred spice level for milder or spicier noodles.
• Using low sodium soy sauce helps control salt content, but you can adjust seasoning as needed.
• Vegetables can be swapped or added according to preference, e.g., bell peppers or snap peas.
• For gluten-free, substitute egg noodles with rice noodles and use gluten-free soy sauce.
• Ensure to reduce noodle cooking time by 1 minute to avoid overcooking during stir-frying.
• Stir-frying on high heat keeps the chicken juicy and vegetables crisp.

Keywords: stir-fried noodles, chicken noodles, vegetable noodles, Asian chicken stir fry, easy noodle recipe, chicken and vegetable stir fry