Chicken Stir Fry Noodles
Savory, golden-brown noodles tossed with tender strips of chicken, crisp vegetables, and a garlicky soy sauce blend. A quick, satisfying weeknight dinner that comes together in under 30 minutes with that irresistible wok-seared flavor.
For 4 servings
- boil · ~8 min
Cook the noodles.
1.Bring a large pot of water to a rolling boil.2.Add egg noodles and cook for 1 minute less than the package directions.3.Drain in a colander and rinse briefly with cold water to stop cooking. Set aside.TIPUndercooking by 1 minute keeps noodles from going mushy during stir-frying. - fry · ~4 min
Sear the chicken strips.
1.Heat 1 tbsp oil in a wok over high heat until shimmering.2.Add chicken strips in a single layer and let sear undisturbed for 1 minute.3.Toss and cook for another 2-3 minutes until cooked through and golden.4.Remove chicken to a plate and set aside.TIPDon't crowd the wok — it'll steam the chicken instead of searing. - saute · ~4 min
Build the aromatic base.
1.Add remaining 1 tbsp oil to the wok.2.Add minced garlic and grated ginger; stir for 20 seconds until fragrant.3.Add sliced bell pepper, julienned carrots, and shredded cabbage.4.Stir-fry for 2-3 minutes until vegetables are tender-crisp.TIPKeep the heat high and toss constantly for that wok-seared flavor. - mix · ~2 min
Combine everything with sauce.
1.Return the cooked chicken to the wok with the vegetables.2.Add the drained noodles and soy sauce.3.Sprinkle with salt and black pepper.4.Toss everything together for 1-2 minutes until noodles are heated through and well coated.TIPUse tongs for easy tossing and even sauce distribution. - garnish
Garnish with chopped green onions and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut chicken across the grain for tender strips that stay juicy.
- 2Pat chicken dry before stir-frying to get a golden-brown sear.
- 3Prep all vegetables before you start cooking — stir-frying goes fast.
- 4Add soy sauce at the very end so it doesn't burn and turn bitter.
- 5Use a wok or the largest skillet you have to prevent overcrowding.
- 6Leftover noodles reheat best in a hot pan with a splash of water.
Adapt it for your goals.
Vegetarian
Replace chicken with extra-firm tofu or tempeh, and use vegetable broth instead of any chicken-based ingredient.
low carbLow-carb
Swap egg noodles for spiralized zucchini or shirataki noodles to reduce carbs while keeping the stir-fry texture.
spicySpicy
Add 1-2 teaspoons of chili garlic sauce or sriracha along with the soy sauce for a kick of heat.
gluten freeGluten-free
Use tamari or coconut aminos instead of soy sauce, and choose rice noodles or gluten-free egg noodles.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality, low-fat protein that supports muscle maintenance and satiety.
Rich in Vitamin A
Carrots and bell peppers are loaded with beta-carotene, which your body converts to vitamin A for eye health.
Fiber from Cabbage
Shredded cabbage adds dietary fiber, aiding digestion and helping you feel full longer.
Low in Saturated Fat
Using a small amount of vegetable oil and lean chicken keeps saturated fat minimal, supporting heart health.
Frequently asked questions
Yes — broccoli florets, snap peas, bean sprouts, or mushrooms work well. Just keep pieces similar in size for even cooking.
