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Chicken Stir-Fry with Noodles with chop sticks

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
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Chinese
Servings 2
Calories 675 kcal

Equipment

Ingredients
 
 

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

Instructions
 

Marinate the Chicken:

  • In a mixing bowl or plastic bag, combine the chicken slices with light and dark soy sauce. Mix thoroughly and optionally leave to marinate in the fridge covered for 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
Made this recipe?I’d love to hear what you thought in the comments.