These stir fry noodles are loaded with chicken and colorful vegetables with a savory sauce. A remake of the take out favorite that tastes even better than what you’d get at a restaurant!
I love to make our favorite Chinese food dishes at home including Mongolian chicken, orange chicken and these super easy and versatile stir fry noodles.
When I’m looking for a speedy dinner option, I often turn to stir fry. It’s quick, relatively healthy and it’s a great way to use up odds and ends of leftover meat and vegetables. These stir fry noodles feature chicken, mushrooms, peppers and carrots for a fresh and colorful meal that the whole family is sure to love.
How do you make stir fry noodles?
First, cook thinly sliced chicken in a pan until golden brown. Remove the chicken from the pan and place mushrooms, carrots, celery and red bell pepper in the pan. Cook the veggies until just softened. Next, cook the garlic and ginger in the pan for 30 seconds. Add the noodles and cooked chicken to the pan and toss everything together.
While the chicken and veggies are cooking, in a separate bowl make the sauce by whisking together chicken broth, hoisin sauce, soy sauce, sesame oil and cornstarch. Pour the sauce in the pan with the chicken, noodles and veggies and bring the sauce to a simmer until thickened. Once the sauce is thickened, add some sliced green onions and serve.
Tips for stir fry noodles
- If you have an Asian supermarket nearby, you can find a wide selection of noodles that are suitable for a stir fry. You can also look in the refrigerated area in the produce section of your local grocery store for some Asian noodle options.
- Place your chicken in the freezer for 20-30 minutes before you slice it. This will firm up the chicken and make it much easier to get thin slices.
- Using a precooked refrigerated noodle will speed up cooking time and give you restaurant style results.
What kind of noodles are used in stir fry?
Various noodles can be used for a stir fry. I like to use thicker, longer noodles. You can also use chow mein noodles, Japanese udon noodles, or even spaghetti in a pinch. My favorite noodles for stir fries are shanghai egg noodles from the refrigerated section of my local Asian supermarket.
What kind of sauce do you put in a stir fry?
A good noodle stir fry sauce is a mixture of chicken broth, hoisin sauce, soy sauce, sesame oil and cornstarch. You can add other ingredients to the mix such as rice vinegar, lime juice, honey, chili flakes or oyster sauce.
Noodle stir fry variations
The great thing about noodle stir fries is that you can customize them however you like. Here are some great options for noodle stir fries.
- Veggies: You can use almost any veggies including snow peas, broccoli, green beans, bamboo shoots and cabbage.
- Spicy: For a spicier dish, try adding some chili paste (sambal oelek), sriracha or crushed red chili flakes.
- Meats: You can make a delicious beef noodle stir fry by using thinly sliced flank steak. You can also substitute shrimp for the chicken. You can also omit the meat altogether and used cubed tofu as your source of protein.
This chicken noodle stir fry recipe is an easy way to have restaurant style Chinese food at home with the freshest ingredients. Even better, you get to choose exactly what you want in your stir fry!
More great Asian recipes
- Slow Cooker Mongolian Beef
- Pepper Steak Stir Fry
- Korean Beef Bowls
- Pineapple Chicken
- Homemade Egg Rolls
Stir Fry Noodles
Ingredients
- 1 tablespoon vegetable oil
- 3/4 pound boneless skinless chicken breasts cut into thin slices
- 10 ounces fresh egg noodles pre-cooked
- 3/4 cup shiitake mushrooms thinly sliced, stems removed
- 1/2 cup shredded or julienned carrots
- 1/4 cup thinly sliced celery
- 1/2 cup red bell pepper thinly sliced
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1/4 cup sliced green onion tops (only the dark green part)
- salt and pepper to taste
Instructions
- Preheat the vegetable oil in a large pan over medium high heat.
- Add the chicken and season with salt and pepper to taste. Cook for 3-4 minutes per side or until golden brown.
- Remove the chicken from the pan. Add the mushrooms, carrots, celery and red bell pepper to the pan and cook for 4-5 minutes or until just softened.
- Add the garlic and ginger and cook for 30 seconds.
- Add the noodles to the pan, along with the chicken. Toss to combine.
- In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, sesame oil and cornstarch.
- Pour the sauce into the pan and bring to a simmer. Cook for 1 minute or until sauce is thickened. Sprinkle with green onions, then serve.
Brad says
Delicious. Changed the vegetables up to add family favourites and it worked a treat. Only downside – no leftovers for lunch tomorrow.
Anjum says
Loved this recipe. Came out just like it does in the restaurant. Thank you!
Matthew says
I marinated the chicken in bi carb soda first to give the “real” Chinese texture
Courtney says
My husband and I made this recipe last night for dinner and LOVED it! It’s just like Chinese take out only healthier!!! I added some broccoli and onion to add in more veggies. Definitely a keeper!
chow lo mein says
the pictures look so good it makes me hungry i want to eat the noodles…. i haven’t made it yet but it looks good. 5 stars
Shani says
Made this for dinner. Turned out really good. Yummo.. thanks
Rose says
Greattt
Geraldine Stone says
Thank you for this recipe i have bern wanting one like this. We go into town but since this virus we dont and im craving for something like this going to try this know well love it tnank you again
Phil says
Made the recipe as posted, and it was ok. Dumped the peppers, and changed the recipe with baby bok choy, and it was amazing. Wife and I make this recipe about three times a month.
j. Gray says
Made this today. A few variations on the vegetables. Absolutely delicious! Thanks!