Stir Fry Noodles

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!

Course Main

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 336kcal

Author Sara Welch

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.

Nutrition