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Stir-Fried Noodles with Chicken and Vegetables Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://famdishes.com/stir-fried-noodles-with-chicken-and-vegetables-recipe/