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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 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
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.

Nutrition

Calories: 336kcal | Carbohydrates: 37g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 706mg | Fiber: 3g | Sugar: 6g