Chicken Stir Fry with Noodles

Chicken Stir Fry with Noodles – Skip takeout and make this EASY stir fry that’s ready in 15 minutes!! Loaded with juicy chicken, crisp-tender veggies, comforting noodles, and Asian-inspired flavors! Perfect for busy weeknights!!

This is a sponsored post for HemisFares™ brand that is available exclusively at Kroger family of stores.  All opinions are honest and 100% my own.

I love stir frys because they’re fast, easy, flavorful, and this one is no exception. The recipe makes a big batch and is perfect for lunches the next day or use it as a meal prep recipe. Gotta love planned leftovers.

It’s ready in 15 minutes, perfect for busy weeknights, loaded with Asian-inspired flavors, and has so many lovely textures including juicy chicken, crisp-tender vegetables, and al dente noodles.

The chicken cooks in fragrant sesame oil before adding garlic, broccoli, carrots, sugar snap peas, baby corn, noodles, and everything is tossed in a savory sauce that’s layered with rich unami flavors.

I used HemisFares™ Soy Sauce as the mainstay of the sauce. It’s double fermented which adds a deep, rich flavor. Hoisin sauce, rice wine vinegar, and honey balance the flavor profile by adding acid and sweetness. All the ingredients are available at your local Kroger family of stores.

HemisFares Miwa Somen (Thin Wheat Noodles) add a comforting touch to this family-friendly stir fry. These traditional Japanese noodles cook in 2 minutes which is great for those nights when you’re in a rush and need to get dinner on the table, pronto.

Traditionally the noodles are served cold but we’re in the season where warm noodles are what I crave.

The stir fry is a great mix-and-match recipe. If you happen to have extra veggies on hand like bell peppers, mushrooms, or want to add a can of water chestnuts or bamboo shoots, go for it.

For a bolder and spicier stir fry, add HemisFares Red Miso Paste, sriracha, or Asian chili garlic sauce to the sauce based on your preferences.

Chicken Stir Fry with Noodles

Chicken Stir Fry with Noodles – Skip takeout and make this EASY stir fry that’s ready in 15 minutes!! Loaded with juicy chicken, crisp-tender veggies, comforting noodles, and Asian-inspired flavors! Perfect for busy weeknights!!

Did you make this recipe?



  • one 8.8-ounce HemisFares Miwa Somen (Thin Wheat Noodles)


  • 1/3 cup HemisFares Soy Sauce
  • 1/4 cup hoisin sauce
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons honey
  • 2 tablespoons sesame oil
  • 1 tablespoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • HemisFares Red Miso Paste, sriracha, red pepper flakes, and/or chili garlic sauce; optional and to taste for a spicier stir fry


  • 2 tablespoons sesame oil
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • 3 or 4 cloves garlic, finely minced or pressed
  • 2 to 3 cups broccoli florets
  • 1 extra-large or 2 medium/large carrots, peeled and thinly sliced on the bias
  • 1 cup sugar snap peas
  • one 14.5-ounce can baby corn, drained
  • bamboo shoots or water chestnuts, optional
  • about 1/3 cup green onions, sliced into thin rounds for garnishing
  • soy sauce, to taste if desired for serving


  1. Noodles – Cook according to package directions; drain and set aside.
  2. Sauce – Add all ingredients to a small bowl and whisk to combine; set aside.
  3. Chicken – To a large skillet add the oils, chicken, and cook over medium-high heat for about 5 minutes, flipping intermittently so chicken cooks evenly.
  4. When chicken is about 90% cooked through, add the garlic and cook for about 1 minute or until fragrant, stirring often.
  5. Add the broccoli, carrots, snap peas, baby corn, optional vegetables, add the sauce, stir, cover and cook for about 3 minutes or until vegetables are crisp-tender; stir intermittently.
  6. Turn off the heat, add the noodles, and toss well to combine; I find adding the noodles in batches and tossing as you go is easier than trying to incorporate them all at once. If you skillet isn’t large enough to accommodate the noodles, transfer the chicken and vegetables to a large bowl before adding the noodles.
  7. Garnish with green onions, add soy sauce if desired, and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days.
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