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!
Table of Contents
- Easy Chicken Noodle Stir Fry Recipe
- Looking for more Asian-inspired noodles?
- Ingredients in Chicken-Stir Fry with Noodles
- How to Make Chicken Noodle Stir-Fry
- Work in batches
- What to Serve with the Chicken Noodle Stir-Fry
- Storage and Reheating
- Recipe FAQs
- Chicken Stir-Fry with Noodles Recipe
- More Asian Chicken Recipes:
Easy Chicken Noodle Stir Fry Recipe
I love stir-fries because they’re fast, easy, and 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.
Quick and easy, 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.
Best of all, this is a healthier yet satisfying meal option for anyone watching what they’re eating!
Soy sauce, hoisin sauce, rice wine vinegar, and honey balance the flavor profile by adding acid and sweetness. All the ingredients are available at my local Kroger family of stores.
In addition, thin wheat noodles (sometimes called somen or miwa somen) 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 quickly!
Traditionally the noodles are served cold, but we’re in the season where warm noodles are what I crave.
Looking for more Asian-inspired noodles?
My Asian pork noodle stir fry is an easy comfort food that’s ready in 30 minutes!
And my Chinese chicken pasta salad is a quick and easy recipe perfect for meal prep and family gatherings!
Ingredients in Chicken-Stir Fry with Noodles
To make this easy chicken stir-fry with noodles, you’ll need:
- Thin wheat noodles – More on noodle options is included below in the FAQs
- Soy Sauce – Anything from double fermented to light or dark soy sauce is fine, but always add to your own taste preferences taking care to monitor the saltiness
- Hoisin sauce
- Rice vinegar – Apple cider vinegar can be used in a pinch
- Honey
- Sesame oil
- Ground ginger
- Black pepper
- Red miso paste, optional
- Olive oil
- Chicken breasts
- Garlic
- Carrots
- Broccoli florets
- Sugar snap peas – Snow peas will also work
- Baby corn
- Bamboo shoots or water chestnuts
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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:
- First, you’ll need to cook the noodles according to package instructions and set aside.
- Then, whisk together the chicken stir-fry sauce.
- Add the chicken and oils to a large skillet, and cook over medium-high heat until the meat is no longer pink inside.
- Next, add the veggies and stir-fry sauce to the pan, and cook for about 2-3 minutes or until the veggies are crisp-tender.
- Add the noodles to the skillet, toss to combine, and cook for 1-2 minutes to heat through. Garnish the chicken noodle stir-fry with green onions and sesame seeds just before serving, if desired.
Work in batches
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
Storage and Reheating
This recipe is best served right away. However, if needed, you can transfer leftovers to an airtight container, and store them in the fridge for up to 5 days.
Reheat leftovers in a little bit of oil in a skillet over medium heat. Add a splash of water if needed to loosen everything back up. Use the microwave cautiously as the noodles will tend to get both sticky yet hard if you overdo the heat!
Recipe FAQs
Yes, this dish is super easy to make vegetarian. Simply omit the chicken, or use tofu instead.
If you can’t find the exact noodles specified in this recipe, you may substitute another thin noodle such as udon noodles, pad Thai noodles, rice noodles, or angel hair spaghetti noodles. Note that noodles made from rice will get stickier and may be prone to disintegrating or breaking down faster.
Absolutely! This chicken and veggie stir-fry is a great mix-and-match recipe. If you happen to have extra veggies on hand like red bell peppers and mushrooms, or want to add a can of water chestnuts or bamboo shoots, go for it.
Yes, 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.
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Chicken Stir-Fry with Noodles
Equipment
Ingredients
Noodles
- 8.8 ounces thin wheat noodles, (read FAQs for noodle options)
Sauce
- ⅓ cup lite soy Sauce
- ¼ cup hoisin sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 1 tablespoon ground ginger
- ½ teaspoon freshly ground black pepper
- 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
- 1 (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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Asian Chicken Recipes:
All my FAVORITE ASIAN RECIPES
Easy Sweet and Sour Asian Noodles — So much flavor in these easy noodles that are ready in 30 minutes! Plenty of vegetables add great crunch! You won’t miss takeout when homemade tastes way better and is healthier!
Peanut Chicken with Peanut Noodles – Easy, ready in 20 minutes, tastes better, and way healthier than takeout! Peanut sauce automatically makes everything taste amazing!
Skinny Broccoli and Mixed Vegetable Stir Fry – Skip takeout and make your own fast, easy, and healthy stir fry! Think of all the money and calories you’ll save!
Better-Than-Takeout Cashew Chicken – Juicy chicken, crisp-tender vegetables, and crunchy cashews coated with the best garlicky soy sauce! Skip takeout and make your own restaurant-quality meal that’s easy, ready in 20 minutes, and healthier!
Easy Better-Than-Takeout Chicken Fried Rice – One-skillet, ready in 20 minutes, and you’ll never want takeout again after tasting how good homemade is! Way more flavor, not greasy, and loads of juicy chicken!
P.F. Chang’s Chicken Lettuce Wraps {Copycat Recipe} – Skip the restaurant version and make at home in 20 minutes! Easy, healthier because you’re controlling the ingredients, and they taste way better!
Slow Cooker Thai Peanut Chicken – The easiest peanut chicken ever and your slow cooker does all the work! Topped with crunchy peanuts, cilantro, green onions, and the peanut sauce is irresistible!
Easy 15-Minute Sweet and Sour Chicken – Faster, easier, healthier, and tastes better than takeout or a restaurant! Perfect balance of sweet yet sour Asian flavors that the whole family will love!
Thai Coconut Chicken Stir Fry – Chicken, sugar snap peas, bell peppers, and carrots simmered in a rich coconut milk broth that’s irresistible! Layers of flavor, easy, ready in 20 minutes, and healthy!
Sesame Mango Chicken – An easy Asian-inspired recipe with tender sesame chicken, juicy mango, and soy-garlic-ginger-infused cabbage and carrots! One skillet, ready in 15 minutes, and perfect for busy weeknights!
Chicken Egg Roll Bowls – Deconstructed egg roll bowls reduce the calories, fat, and carbs of traditional egg rolls without sacrificing flavor! Easy, ready in 15 minutes, and way better than takeout!
Mandarin Orange Chicken Stir-Fry — An easy Asian stir fry with tender chicken, juicy oranges, and veggies! Skip takeout and make this one skillet recipe that’s ready in 15 minutes and 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.
Originally published November 6, 2017 and republished January 3, 2025 with updated text.
Averie, the flavours in your recipes are great, but for each one that I made the time it took was at least double what you had written (and I cook quite efficiently).
I am guessing that you are not counting time cleaning veggies, slicing etc. and just giving us the active time with the prepped and measured ingredients and the cooking time.
You said 15 minutes for this chicken stir fry and it took me 35 minutes.
Not many of us have a sous chef doing all the prep!
I guess I overestimate the speed of chopping, prepping, etc of the average home cook and that I am faster. I will keep that in mind for the future. I don’t have a sous chef nor a dishwasher either :)
I live in the Bahamas and can’t find these specific noodles as we don’t have a Kroger here. Is there a different noodle that can be substituted?
I would use some sort of thin noodle that you can find. Even like an angel hair pasta would work.
Would you use the same amount of thin noodles? 8 oz?
yes
This stir fry was perfect! I knew it would be too because your chicken with cashews is another one of my favorites! Love your recipes! Thank you!!
Thanks for trying both this and the cashew chicken recipe and glad you love them both!
What a beautiful luscious looking dessert! I wish I could just grab this through the screen!
Thanks so much!
These are amazing recipes. Looking so delicious. I love Sesame Mango Chicken and I try it on my next weekend. I hope i done batter. Thanks for sharing
Thanks and hope you enjoy!
hey girl- this looks amazing! yum-o
This is so colorful and yummy looking. Beautiful dish!
YUMZ! Stir fry is always one of my fave go-to, weeknight dinners, but this recipe has perfected it. You nailed it!
This looks even better than what I often get at Chinese restaurants! I can’t believe it comes together so fast!
Thank you for the compliments! And yes it comes together so fast!
I’ll have to keep my eyes open for the noodles. Mmm.
I love your stir fry recipes–especially the ones involving hoisin sauce! This one looks good too. I have enjoyed several of the HemisFares products but didn’t realize miso was one of them. That has usually required a special trip so I am hopeful our Kroger carries it.