Chicken Stir Fry with Noodles

Chicken Stir-Fry with Noodles — Skip takeout and make this EASY stir fry that’s ready in 15 minutes!! Loaded with juicy chicken, crisp-tender veggies, comforting noodles, and Asian-inspired flavors! Perfect for busy weeknights!!

This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores. All opinions are honest and 100% my own.

Easy Chicken Noodle Stir-Fry Recipe

I love stir-fries because they’re fast, easy, flavorful, and this chicken stir-fry with noodles is no exception. The recipe makes a big batch and is perfect for lunches the next day or use it as a meal prep recipe. Gotta love planned leftovers.

It’s ready in 15 minutes, perfect for busy weeknights, loaded with Asian-inspired flavors, and has so many lovely textures, including juicy chicken, crisp-tender vegetables, and al dente noodles.

The chicken cooks in fragrant sesame oil before adding garlic, broccoli, carrots, sugar snap peas, baby corn, and noodles.  Everything is tossed in a savory sauce that’s layered with rich umami flavors.

I used HemisFares™ Soy Sauce as the mainstay of the sauce. It’s double fermented, which adds a deep, rich flavor. Hoisin sauce, rice wine vinegar, and honey balance the flavor profile by adding acid and sweetness. All the ingredients are available at your local Kroger family of stores.

HemisFares Miwa Somen (Thin Wheat Noodles) add a comforting touch to this family-friendly stir fry. These traditional Japanese noodles cook in 2 minutes which is great for those nights when you’re in a rush and need to get dinner on the table, pronto.

Traditionally the noodles are served cold, but we’re in the season where warm noodles are what I crave.

Ingredients in Chicken-Stir Fry with Noodles

To make this easy chicken stir-fry with noodles, you’ll need:

• HemisFares Miwa Somen
• HemisFares Soy Sauce
• Hoisin sauce
• Rice wine vinegar
• Honey
• Sesame oil
• Ground ginger
• Black pepper
• HemisFares Red Miso Paste
• Olive oil
• Chicken breasts
• Garlic 
• Carrots
• Broccoli florets
• Baby corn
• Bamboo shoots or water chestnuts 

How to Make Chicken Noodle Stir-Fry

This chicken stir-fry recipe with noodles comes together quickly and easily. Full instructions are provided in the recipe card at the end of this post, but here’s an overview: 

1. First, you’ll need to cook the noodles according to package instructions and set aside.
2. Then, whisk together the chicken stir-fry sauce. 
3. Add the diced chicken and oils to a skillet and cook until the meat is no longer pink inside.
4. Next, add the veggies and stir-fry sauce to the skillet and cook until the veggies are crisp-tender. 
5. Add the noodles to the skillet and toss to combine. Garnish the chicken noodle stir-fry with green onions just before serving, if desired. 

Can I Make This Vegetarian? 

Yes, very easily. Simply omit the chicken or use tofu instead. 

What If I Can’t Find Somen Noodles? 

If you can’t find the exact noodles specified in this recipe at your local Kroger, you may substitute another thin noodle. 

Tips for Making Chicken Stir-Fry with Noodles

Adding veggies: The chicken and veggie stir-fry is a great mix-and-match recipe. If you happen to have extra veggies on hand like bell peppers, mushrooms, or want to add a can of water chestnuts or bamboo shoots, go for it.

Flavor variations: For a bolder and spicier stir fry, add HemisFares Red Miso Paste, sriracha, or Asian chili garlic sauce to the sauce based on your preferences.

Adding the noodles: When adding the noodles to the skillet, I find adding them in batches and tossing as you go is easier than trying to incorporate them all at once. If your skillet isn’t large enough to accommodate the noodles, transfer the chicken and vegetables to a large bowl before adding the noodles.

What to Serve with the Chicken Noodle Stir-Fry

The chicken stir-fry with noodles recipe is a meal in itself, but you can extend the portions but serving it with one or more of the following sides: 

• Fresh spring rolls 
• Crunchy peanut salad 
• Sheet pan ginger vegetables (omit chicken) 
• Mango teriyaki salad
• Tropical fruit salad

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4.86 from 7 votes

Chicken Stir-Fry with Noodles

By Averie Sunshine

Skip takeout and make this EASY stir fry that's ready in 15 minutes!! Loaded with juicy chicken, crisp-tender veggies, comforting noodles, and Asian-inspired flavors! Perfect for busy weeknights!!

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 6

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Ingredients  

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Noodles

• ▢ one 8.8-ounce HemisFares Miwa Somen, Thin Wheat Noodles

Sauce

• ▢ ⅓ cup HemisFares Soy Sauce
• ▢ ¼ cup hoisin sauce
• ▢ 3 tablespoons rice wine vinegar
• ▢ 3 tablespoons honey
• ▢ 2 tablespoons sesame oil
• ▢ 1 tablespoon ground ginger
• ▢ ½ teaspoon freshly ground black pepper
• ▢ HemisFares Red Miso Paste, sriracha, red pepper flakes, and/or chili garlic sauce; optional and to taste for a spicier stir fry

Chicken

• ▢ 2 tablespoons sesame oil
• ▢ 2 tablespoons olive oil
• ▢ 1 pound boneless skinless chicken breast, cut into bite-sized pieces
• ▢ 4 cloves garlic, finely minced or pressed
• ▢ 3 cups broccoli florets
• ▢ 1 extra-large or 2 medium/large carrots, peeled and thinly sliced on the bias
• ▢ 1 cup sugar snap peas
• ▢ one 14.5-ounce can baby corn, drained
• ▢ bamboo shoots or water chestnuts, optional

For serving

• ▢ ⅓ cup green onions, sliced into thin rounds
• ▢ soy sauce, to taste if desired

Cook ModePrevent your screen from going dark

Instructions 

• Noodles
• Cook according to package directions; drain and set aside.
• Sauce
• Add all ingredients to a small bowl and whisk to combine; set aside.
• Chicken
• To a large skillet add the oils, chicken, and cook over medium-high heat for about 5 minutes, flipping intermittently so chicken cooks evenly.
• When chicken is about 90% cooked through, add the garlic and cook for about 1 minute or until fragrant, stirring often.
• Add the broccoli, carrots, snap peas, baby corn, optional vegetables, add the sauce, stir, cover and cook for about 3 minutes or until vegetables are crisp-tender; stir intermittently.
• Turn off the heat, add the noodles, and toss well to combine; I find adding the noodles in batches and tossing as you go is easier than trying to incorporate them all at once. If your skillet isn’t large enough to accommodate the noodles, transfer the chicken and vegetables to a large bowl before adding the noodles.
• Garnish with green onions, add soy sauce if desired, and serve immediately.

Notes

• Recipe is best fresh but will keep airtight in the fridge for up to 5 days.

Nutrition

Serving: 1, Calories: 469kcal, Carbohydrates: 35g, Protein: 35g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 16g, Cholesterol: 80mg, Sodium: 1453mg, Fiber: 7g, Sugar: 17g

Nutrition information is automatically calculated, so should only be used as an approximation.

©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

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