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.
Liv says
This recipe is amazing. Definitely a keeper.
Erin | Dinners,Dishes and Dessert says
What a great recipe! I have to put this on my menu!
Erin | Dinners,Dishes and Dessert says
These would disappear in our house!
Beth Pierce says
Made this for my family and it has instantly become a new family favorite recipe! Looking forward to enjoying this again later this week!
Catalina says
Everything I love in one bowl! My type of dinner!
Suzy says
One of my all time favorite dishes to make at home! The flavor is outstanding!
Rachael Yerkes says
A new favorite! Perfect flavors
Alli says
Stir fry is one of our family favorites. I came across this version and I loved the noodles. Will be making again.
Taylor says
These noodles are my absolute FAVORITE!! So, so delicious and easy!
Chrissie Baker says
Really like this one. Looks simple to do which is what I like. Fast & easy!
Michelle says
These look like something I’d pick up at my local restaurant, but a million times better. Saving this one.
Demeter says
Skip the takeout and make this instead! So flavorful and love the vibrant colors from the veggies.
Anthony Allen says
I made this recipe for my son, and two friends tonight, and it was a hit. It is delicious and healthy as well. Thanks for the easy, delicious recipe!