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 Asian meatballs, chicken almond ding, chicken lo mein, 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, packed with flavor, 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.
Table of Contents
Stir Fry Noodles Ingredients
To make this dish, you will need vegetable oil, chicken breast, fresh egg noodles, shiitake mushrooms, carrots, celery, red bell pepper, garlic, ginger, chicken broth, salt, black pepper, hoisin sauce, soy sauce, sesame oil, cornstarch and green onions.
How Do You Make Stir Fry Noodles?
First, cook thinly sliced chicken in a pan or skillet 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.
- To make this dish gluten free, use rice noodles and tamari instead of soy sauce.
- 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.
- Leftovers will stay fresh in the refrigerator in an airtight container for up to 3 days. I don’t recommend freezing your noodles as the texture will change when thawed.
Quick Tip
Cut your vegetables into similar sized pieces so that they will cook at the same rate.
Recipe FAQs
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.
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.
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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, snap peas, bean sprouts 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 or go for pork tenderloin. You can also omit the meat altogether and use cubed tofu as your source of protein.
- Garnish: Feel free to finish your dish with sesame seeds for added flavor and texture.
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
3 hrs 10 mins
Homemade Egg Rolls
30 mins
Pepper Steak Stir Fry
30 mins
Pineapple Chicken
30 mins
Korean Beef Bowls
30 mins
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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.
Notes
- 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.
Stir fry noodles recipe
Very good! My family loved this dish.
Made this for dinner last night and it was so tasty! Everyone loved it and has asked for it to be added to our weekly rotation. Definitely a keeper!
This stir-fry noodle recipe is a total keeper! Thank you Sara for this one. I saw it a week or so ago when you first published it and just tried it over the weekend. So savory. My kids loved them and my husband was so excited to take leftovers to work today. Delish!
Oh la la! This is one delish stir fry dish. Lots of veggies, protein and a yummy sauce. The whole family enjoyed the dinner (and I was happy to have something quick and nutritious without turning on the oven!).
Made these noodles for dinner tonight and they were a hit!! So delicious and better than takeout!
Made this for dinner yesterday and it was really delicious. Loved the soy and sesame flavours in the sauce and great tip for freezing the chicken first.
This was a quick and easy meal to follow, and my Asian teenager loved it!
Such a great recipe! I used different veggies in my stir fry, and used rice noodles, but it came out so tasty. All 3 kids gobbled it up alongside potstickers. It’s a keeper.
Made a few variations use cashews into the sesame seeds cuz I couldn’t find them, other than that really, really good recipe, the sauce is what really makes it, tastes like something I get from Chinese takeout!!!!
Delicious. Changed the vegetables up to add family favourites and it worked a treat. Only downside – no leftovers for lunch tomorrow.
Loved this recipe. Came out just like it does in the restaurant. Thank you!
I marinated the chicken in bi carb soda first to give the “real” Chinese texture
You marinated in what?
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!
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
Made this for dinner. Turned out really good. Yummo.. thanks
Greattt
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
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.
Made this today. A few variations on the vegetables. Absolutely delicious! Thanks!