Chicken Stir-Fry with Noodles

This quick and flavorful chicken stir-fry with noodles is packed with veggies, making it both delicious and nutritious. It’s a perfect weeknight dinner and a great way to use up leftover vegetables.

Ingredients

• Chicken Breast: Thinly slice the chicken breast for faster cooking and better absorption of the marinade. If you prefer, you can also use chicken thighs; both options work well in this recipe.
• Noodles: You can use any type of noodles for this recipe, such as egg noodles, rice noodles, ramen noodles, or soba noodles.
• Soy Sauce: This recipe uses both light soy sauce and dark soy sauce. The light soy sauce provides flavor and saltiness, while the dark soy sauce adds a rich color and flavor.
• Vegetables: The recipe includes snap peas, pak choi, red onion, red pepper, and chili. Feel free to substitute with other vegetables like broccoli, carrots and mushrooms.
• Canola Oil: Canola oil is perfect for stir-frying due to its high smoke point. You can also use vegetable oil or peanut oil as alternatives if needed.
• Oyster Sauce and Mirin: These ingredients provide a savory umami flavor. Oyster sauce adds depth, while mirin offers a slight sweetness. If you don’t have mirin, you can substitute it with sake and a pinch of sugar.
• Garlic and Ginger: Freshly minced garlic and ginger give the stir-fry its bold, aromatic base. Keep these ingredients moving while they cook to avoid the garlic from browning and adding a bitter flavor.
• Cilantro and Sesame Seeds (Optional): Garnishing with fresh cilantro and sesame seeds adds freshness and color.

Chef Tips

Avoid Overcrowding the Wok: Overcrowding the wok will stop the vegetables and chicken from charring in the wok which adds a smoky, charred flavor known as ‘wok hay’. If needed, cook the chicken and vegetables in batches.

Add Freshness at the End: For an extra burst of flavor, add fresh garnishes like cilantro and sliced spring onion greens just before serving. These ingredients add a refreshing contrast to the savory stir-fry.

Marinate for Flavor: Marinate the chicken for at least 30 minutes or overnight to allow it to absorb the soy sauce flavor better.

Storage and Leftovers

Refrigeration: Allow the chicken stir-fry with noodles to cool completely. Transfer any leftovers to an airtight container and store them in the fridge for up to 3 days.

Freezing: If you want to freeze the stir-fry, store it in a freezer-safe container for up to 3 months. When ready to eat, thaw it in the refrigerator overnight before reheating.

Reheating: You can reheat the stir-fry on the stovetop over medium heat, stirring occasionally until hot throughout. Alternatively, reheat in the microwave for 2 minutes, stir, and then continue reheating in 30-60 second intervals, stirring between each interval until hot throughout.

FAQs

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Chicken Stir-Fry with Noodles

Jack Slobodian

This quick and flavorful chicken stir-fry with noodles is packed with veggies, making it both delicious and nutritious. It's a perfect weeknight dinner and a great way to use up leftover vegetables.

4.78 from 9 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinading Time 30 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Chinese

Servings 2

Calories 675 kcal

Equipment

• Large Pot
• Large Wok or large deep sauté pan

Ingredients

 

US CustomaryMetric

 

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Chicken Marinade:

• 1 chicken breast finely sliced
• 0.5 fl oz light soy sauce (about 1 tablespoon)
• 0.17 fl oz dark soy sauce (about 1 teaspoon)

Stir-Fry Sauce:

• 1 fl oz light soy sauce (about 2 tablespoons)
• 0.5 fl oz dark soy sauce (about 1 tablespoon)
• 1 fl oz mirin (about 2 tablespoons)
• 0.5 fl oz oyster sauce (about 1 tablespoon)

Stir-Fry:

• 7 oz noodles Cook according to package instructions until al dente.
• Canola oil for stir-frying
• 2 cloves garlic minced
• 0.5 oz fresh ginger minced (about 1 tablespoon)
• 3.5 oz snap peas (about 1/2 cup)
• 1 pak choi washed and sliced
• 1 red onion finely sliced
• 1 red pepper sliced
• 1 spring onion sliced (separate white and green parts)
• 1 chili finely sliced
• fresh cilantro for garnish
• Sesame seeds for garnish

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Instructions

 

Marinate the Chicken:

• In a mixing bowl or plastic bag, combine the chicken slices with light and dark soy sauce. Mix thoroughly and marinate in the fridge for at least 30 minutes.

Prepare the Stir-Fry Sauce:

• In a small bowl, whisk together the light soy sauce, dark soy sauce, mirin, and oyster sauce. Set aside.

Cook the Noodles:

• Bring a large pot of salted water to a boil. Cook the noodles until al dente according to the package instructions. Drain and set aside.

Stir-Fry the Chicken:

• Heat a large wok or large deep sauté pan over medium-high heat until it’s very hot, about 1-2 minutes. Add canola oil and swirl it around the wok to coat.
• Add the marinated chicken and stir-fry for 3-4 minutes, or until the chicken is golden and cooked through. Remove the chicken from the wok and set it aside.

Stir-Fry the Vegetables:

• In the same wok, add a bit more oil if necessary, then add the minced garlic and ginger. Stir-fry for about 30 seconds, until fragrant.
• Add the snap peas, pak choi, red onion, red pepper, chili, and the white part of the spring onion. Stir-fry for another 2-3 minutes, or until the vegetables are crisp-tender. Tip: If the wok gets too hot or starts to burn, add a tablespoon of water to cool it down.

Combine and Serve:

• Add the cooked chicken back to the wok and stir to combine with the vegetables.
• Pour the prepared stir-fry sauce into the wok and stir constantly for 5-10 seconds to coat the ingredients.
• Add the cooked noodles to the wok and stir-fry until everything is heated through.
• Serve the stir-fry hot, garnished with sesame seeds, the green part of the spring onion, and fresh cilantro.

Notes

• Vegetable Substitutions: Feel free to swap in any other vegetables you have on hand, such as broccoli, carrots, or mushrooms.
• Noodle Options: You can use egg noodles, rice noodles, or even soba noodles for this dish.
• Spice Level: Adjust the amount of chili based on your spice preference. For more heat, add extra chili or a dash of chili sauce.

Nutrition

Calories: 675kcalCarbohydrates: 109gProtein: 50gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 72mgSodium: 1891mgPotassium: 2250mgFiber: 12gSugar: 20gVitamin A: 21477IUVitamin C: 335mgCalcium: 532mgIron: 7mg

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