Chicken and Noodles
Tender strips of chicken breast tossed with soft, slurpy egg noodles and crisp vegetables in a savory, slightly sweet soy-based sauce. This quick one-pan comfort dish brings together the heartiness of a homestyle dinner with the bright flavors of a stir-fry, ready in under 30 minutes.
For 4 servings
- boil · ~8 min
Boil the egg noodles.
Bring a large pot of water to a rolling boil. Add the egg noodles and cook according to package directions until just tender. Drain in a colander, rinse briefly with cold water to stop the cooking, and set aside.
- prep · ~1 min
Make the stir-fry sauce.
In a small bowl, whisk together the soy sauce, cornstarch, water, and black pepper until smooth. Set the sauce aside near the stove.
- prep · ~1 min
Season the chicken strips.
Pat the chicken strips dry with a paper towel. Sprinkle half the salt over them and toss to coat evenly.
- fry · ~5 min
Sear the chicken.
1.Heat the vegetable oil in a large wok or skillet over high heat until shimmering.2.Add the chicken strips in a single layer and let them sear undisturbed for 1 minute.3.Stir-fry the chicken for another 2 to 3 minutes until just cooked through and lightly browned.4.Remove the chicken from the pan with a slotted spoon and set aside on a plate. - saute · ~5 min
Stir-fry the vegetables.
1.Add the minced garlic and grated ginger to the hot pan. Stir-fry for 30 seconds until fragrant.2.Toss in the julienned carrot and sliced bell pepper. Stir-fry for 2 minutes until they begin to soften.3.Add the shredded cabbage and the white parts of the green onions. Sprinkle with the remaining salt.4.Stir-fry for another 2 minutes until the cabbage is wilted but still has a slight crunch. - mix · ~2 min
Combine noodles, chicken, and sauce.
1.Return the cooked chicken and any juices to the pan with the vegetables.2.Add the drained egg noodles and drizzle the prepared sauce over everything.3.Drizzle the sesame oil on top.4.Toss everything together with tongs or two large spoons for 1 to 2 minutes until the sauce thickens slightly and coats the noodles evenly. - garnish · ~1 min
Finish with green onions and serve hot.
Transfer to plates or a large serving platter and scatter the reserved green onion tops over the dish. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the chicken strips completely dry before searing to ensure a golden-brown crust, not a steamed texture.
- 2Cook the egg noodles just until al dente — they'll finish cooking in the sauce and stay tender without turning mushy.
- 3Keep the heat on high throughout the stir-fry; lowering the heat will cause the vegetables to release water and become soggy.
- 4Make sure the sauce is stirred again just before pouring, as the cornstarch settles quickly at the bottom of the bowl.
- 5Resist overcrowding the pan when searing chicken — cook in two batches if needed for better browning.
- 6For make-ahead: prep all vegetables and slice the chicken a day in advance, but cook noodles and stir-fry only when ready to serve.
Adapt it for your goals.
Spicy version
Add 1-2 teaspoons of sriracha or chili garlic sauce to the stir-fry sauce for heat, or toss in a few dried red chilies with the garlic and ginger.
Lower carbLower-carb
Replace the egg noodles with spiralized zucchini or carrot noodles or 400g of shredded cabbage as a base for a lighter, low-carb twist.
VegetarianVegetarian
Swap chicken breast for cubed firm tofu (tossed in 1 tablespoon cornstarch before frying) and use mushroom soy sauce or tamari to keep it meat-free.
Gluten freeGluten-free
Use gluten-free rice noodles or soba noodles (check they're 100% buckwheat) and swap soy sauce for tamari or coconut aminos.
Why this is on our healthy list.
Lean Protein for Muscle
Chicken breast offers a high-quality, low-fat source of lean protein, which supports muscle maintenance and repair without excess calories.
Vitamin A from Carrots
The julienned carrots are rich in beta-carotene, a precursor to vitamin A that supports healthy vision and immune function.
Fiber from Cabbage
Shredded cabbage adds dietary fiber, aiding digestion and helping you feel fuller longer, while also providing vitamin C and antioxidants.
Antioxidants in Bell Pepper
Red bell pepper is packed with vitamin C and various antioxidants that help fight inflammation and support skin health.
Frequently asked questions
Yes — boneless, skinless thighs work well, though they take about 1 minute longer to cook. Adjust by cutting them into similar-sized strips.
