These Easy Chicken Noodle Stir-Fry are full of vegetables, and make a perfect, light meal for whenever you don't feel like preparing something long and too filling. This easy chicken stir-fry is a great midweek meal since it's quick, simple, and ready in under 30 minutes. Just like this leftover lamb fried rice (15-minute takeout style!)
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These recipes are popular for a reason—they're simple, delicious, and perfect for anyone who loves fuss-free cooking!
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💗 Why this recipe works
- One-pan convenience: Easy cleanup with everything cooked in one pan.
- Quick to make: Ready in under 30 minutes, perfect for busy nights. You might find these interesting too: Stress-Free 30-Minute Meals for Beginners (Pantry Staples Only!).
- Customizable: Swap veggies or noodles based on what you have.
- Protein-packed: Lean chicken makes it filling and nutritious.
- Family-friendly: Simple ingredients everyone will love.
🥘 Ingredients
Meat Marinade
Sauce
♻️ Substitutions
- Use broccoli if you're out of carrots.
- If you don't have courgette, use squash.
- Feel free to use regular cabbage if you can't find Savoy soft cabbage.
- Substitute cooked chicken breast with tofu or shrimp for a different protein.
- Use any other vegetable oil if you're out of sunflower oil.
- Any type of noodles can replace Udon Noodles.
- Hoisin sauce can replace oyster sauce.
- Canola oil can substitute for sesame oil.
- If you like a little kick, add chilli sauce instead of Sriracha.
📋 Variations
- Vegetarian Twist: Swap the cooked chicken breast for tofu or tempeh for a delicious vegetarian version.
- Spice It Up: Add red pepper flakes or fresh chillies for a fiery kick.
- Protein Power: Experiment with shrimp, beef, or pork instead of chicken for diverse flavours.
- Gluten-Free Option: Use gluten-free noodles like rice or gluten-free soy sauce for a celiac-friendly meal.
- Custom Veggies: Play with your favourite vegetables like broccoli, snap peas, or baby corn.
- Sweet and Sour: Make a sweet and sour sauce with pineapple, vinegar, and brown sugar for a tangy twist.
- Extra Crunch: Top your stir-fry with chopped peanuts or cashews for added texture.
- Herb Infusion: Throw in some fresh herbs like basil, cilantro, or mint for a burst of freshness.
👩🍳 How to Make Chicken Noodle Stir-Fry
Start by prepping your ingredients and getting everything ready. Slice the chicken, chop the veggies, and cook the noodles according to the package instructions.
Having everything prepped makes the stir-fry come together smoothly! A little prep makes the process so much easier!
Step 1: Heat 4 tablespoon of sunflower oil in a pan over medium-high heat. Add the sliced vegetables and stir-fry for about 5-7 minutes until they are slightly softened but still crunchy.
Step 2: In a small bowl, mix 2 tablespoon dark soy sauce, 4 tablespoon light soy sauce, 2 tablespoon oyster sauce, 2 tablespoon sesame oil, 1-2 tablespoon Sriracha sauce, and 2 grated garlic cloves to make the sauce.
Step 3: Add the cooked noodles to the pan with the sauce and chicken and toss gently until everything is well combined and heated through.
Step 4: Top with sliced green onions and sesame seeds. Divide the chicken noodles among serving bowls and serve.
A full list of ingredients and instructions can be found in the recipe card below.
❓ FAQs
When it comes to making a tasty chicken noodle stir-fry recipe, you'll want to use the right kind of noodles. Egg noodles, rice noodles, Soba Noodles or Udon noodles work wonderfully. These noodles soak up all the yummy flavours in your stir-fry, delighting every bite.
My go-to 5-minute sauce never fails:
3 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon honey (trust me, it balances everything)
1 teaspoon fresh ginger (grate it right in!)
A splash of sesame oil for that restaurant-style flavor
Yes! Here’s how I do it:
Boil spaghetti 1 minute less than the package says.
Rinse with cold water to stop cooking.
Toss with a bit of oil so it doesn’t stick.
It’s a lifesaver when you’re out of Asian noodles!
From my experience:
Fridge: Up to 3 days (store noodles + sauce separately).
Reheat: In a pan with a splash of water—this keeps your noodles from drying out.
P.S. They’re best fresh, but I won’t judge if you sneak a cold bite straight from the fridge!
More Asian-Inspired Recipes You Might Love
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One-Pot Chicken Noodle Recipe
Equipment
- A large pot
- An wok or a deep non-stick frying pan
- A colander
- A sharp knife to chop the chicken and vegetables.
- A cutting board
- A wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- ½ red pepper
- ½ yellow pepper
- ½ orange pepper
- ½ aubergine
- 1 carrot
- ½ courgette
- ½ soft cabbage
- 10 oz chicken breast or any leftover cooked meat cut into small pieces
- 4 tablespoon oil
- 9 oz Udon Noodles
Chicken marinade
- 1 tbsp soy sauce
- 1 teaspoon ginger powder or a small piece of fresh ginger, grated
- 1 teaspoon garlic powder or 2 garlic cloves, grated
Sauce mix:
- 2 tablespoon dark soya sauce
- 4 tablespoon light soya sauce
- 2 tablespoon oyster sauce
- 2 tablespoon sesame oil
- 1-2 tablespoon Sriracha sauce
- 2 garlic cloves grated
To serve:
- a small bunch of green onions sliced
- sesame seeds
Instructions
- Let's get started by preparing the chicken breasts. Dice or cut them into small strips, and place them in a bowl. Add 1 tablespoon of soy sauce, 1 teaspoon of freshly grated ginger (or 1 teaspoon of ginger powder), and 2 garted garlic cloves (or ½ teaspoon of garlic powder). Let the chicken marinate for at least 30 minutes to infuse extra flavor and tenderness into your dish. If you have leftover meat you can skip this step.10 oz chicken breast, 1 tablespoon soy sauce, 1 teaspoon ginger powder, 1 teaspoon garlic powder
- While the chicken is marinating, thinly slice ½ red pepper, ½ yellow pepper, ½ orange pepper, ½ aubergine, 1 carrot, and ½ courgette. Don't forget to shred ½ of a soft cabbage. And, prepare the sauce by mixing all the ingredients, setting it aside for later use.½ red pepper, ½ yellow pepper, ½ orange pepper, ½ aubergine, 1 carrot, ½ courgette, ½ soft cabbage
- Now, heat 4 tablespoons of cooking oil in a pan. Add the marinated chicken and stir-fry it for about 4-6 minutes until it turns a lovely golden color over medium-high heat.4 tablespoon oil
- Once the chicken is cooked, add the sliced vegetables to the pan. Stir-fry them for approximately 5-6 minutes until they're slightly softened but still maintain a pleasant crunch. If you have leftover meat you can added it in the pan after this step.
- In the meantime, cook the noodles following the package instructions. Once cooked, drain them and add them to the pan.
- Now, pour the sauce over the chicken and vegetable mixture, stirring well to coat everything evenly.
- Finally, divide the delicious chicken noodles among serving bowls and top them with sliced green onions and sesame seeds.
- Serve your mouthwatering creation hot and savor every bite!
Razvan says
This worked exactly as written, thanks!
Claudia Ciorteanu says
My family loved this One-Pot Chicken Noodle Recipe!
Juyali says
I love Asian noodle base recipes and this was amazing! I was also happy that I had most of the ingredients already at home, so it was very easy to pull together. Thanks for the great recipe.
JC says
What a fabulous - and quick - dinner. We will make again!
Dee says
Comfort food is right! Had this made for me after surgery. Was so good.
Matt says
This dish was so comforting and packed with flavor. It’s ideal for a quick weeknight meal!
Nicole says
This chicken noodle stir-fry was so delicious!! So easy to make and beyond packed with flavor.
Razvan C says
Better than in a restaurant and at a fraction of the price! 🫣