🥕🥬🌶️ Chicken Stir Fry with Noodles is loaded with juicy chicken, crisp-tender vegetables, and noodles that are coated in a very FLAVORFUL stir fry sauce! This EASY stir fry is ready in 30 minutes so it’s perfect for busy weeknights, it’s healthier than takeout, and it tastes even BETTER! It’s a flexible recipe so you can use what you have on hand.
Easy Chicken Stir Fry with Noodles Recipe
- Back to school season is coming up and that’s when I lean into quick and easy yet ultra flavorful recipes like this one! It’s ready from start to finish in 30 minutes which is quicker than calling for takeout! No wok required!
- Plus it’s got protein + vegetables + starch all in one so there’s no need to make additional side dishes.
- We’re talking about juicy pieces of chicken, crisp-tender veggies, noodles (use any kind) that are stir fried with the best stir fry sauce.
- If you have other veggies on hand instead of the carrots, onions, bok choy, and green onions that I use, go for it. This is a perfect stir fry for broccoli, fresh green beans, mushrooms, and more that you may need to use up.
- You can easily control the heat level too so if you want to amp things up (or down), it’s totally doable in this Japanese-inspired chicken noodle stir fry.
Ingredients in Chicken Stir Fry Recipe with Noodles
Quick Chicken Marinade: Boneless skinless chicken thighs (or boneless skinless chicken breasts), soy sauce, rice vinegar, and cornstarch which gives the chicken the slightest bit of a coated exterior when you stir fry it.
Noodles: I used dried udon noodles but you can use fresh udon noodles, ramen noodles, yakisoba noodles, soft chow mein noodles, rice noodles, or even spaghetti noodles.
Stir Fry Sauce: Soy sauce, oyster sauce, toasted sesame oil, garlic, ginger (fresh is lovely but ground ginger is fine). For the soy sauce, you can use regular soy sauce or low sodium soy sauce, it’s up to you. If you happen to have dark soy sauce on hand, it’s great to add a splash as well for super rich unami flavor.
Veggies: White or yellow onion, carrots, bok choy, green onions, or your favorites. Bell peppers (red bell pepper or green bell pepper), snap peas, broccoli, are great.
Garnishes, optional: Green onions, red chile or green chile, red pepper flakes, sesame seeds, cilantro, lime wedges, salt, black pepper.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How To Make Stir Fry Noodles with Chicken
- Quick Chicken Marinade: In a large bowl, combine the diced chicken with soy sauce, rice vinegar, cornstarch, and set it aside for 10 minutes while you prep the rest of the recipe.
- Noodles: Boil them according to package directions on your stove, drain, and set aside.
- Stir Fry Sauce: In a small bowl, combine the soy sauce, oyster sauce, toasted sesame oil, garlic, ginger, and set aside.
- Chicken: To a large skillet, add a bit of oil, the chicken, and cook over medium-high heat until done and then remove from the skillet and set aside.
- Veggies: To the same skillet, add the onions, carrots, and cook for about 2-3 minutes, then add the bok choy, white parts from the scallions (green onions), and cook for 2-3 minutes more.
- Combine + Garnish: Add the cooked noodles into the pan, pour the sauce over, add the chicken, stir fry to heat through, stir and toss to combine, taste, and garnish as desired.
Note: Scroll down to the recipe card section of the post for step-by-step photos and process shots of the cooking process.
Chicken Stir Fry with Noodles
Equipment
Ingredients
- 2 pounds boneless skinless chicken thighs, sliced into thin 1/2-inch wide bite-sized pieces (boneless skinless chicken breasts may be substituted)
- 4 tablespoons soy sauce, divided (reduced sodium soy sauce OR dark soy sauce, based on your preference; dark/regular soy sauce is saltier)
- 2 teaspoons rice vinegar
- 1 teaspoon cornstarch
- 1 pound udon noodles, prepared according to package directions (yakisoba noodles, ramen noodles, spaghetti noodles, or your favorite noodles may be substituted)
- 2 tablespoons oyster sauce
- 1 tablespoon toasted sesame oil
- 2 to 3 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced or grated, or to taste (or about 1 1/2 teaspoon ground ginger, or to taste)
- 2 tablespoons neutral oil, or as needed (grapeseed, canola or vegetable oil, divided)
- 1 medium yellow onion, thinly sliced vertically (white onion may be substituted)
- 1 medium carrot, peeled and julienned
- 2 cups bok choy pieces, trimmed and sliced into 2-inch wide segments
- 2 to 3 scallions, sliced into thin rounds (white and green parts separated)
- Red chile pepper, or green chile, sliced very thin; optional for garnishing if you prefer heat (or red pepper flakes may be used)
- Optional garnishes: toasted sesame seeds, additional sliced scallion, chopped cilantro, lime wedges for squeezing
Instructions
- Chicken Marinade: In a large bowl, combine the diced chicken with 2 tablespoons soy sauce, rice vinegar, cornstarch, stir to coat evenly, and set it aside for 10 minutes while you prep and move on with the rest of the recipe.
- Noodles: Cook them according to package directions, drain, and set aside; while they're boiling, keep moving along with the next steps in the recipe.
- Stir Fry Sauce: To a small bowl, add the remaining 2 tablespoons soy sauce, oyster sauce, toasted sesame oil, garlic, ginger, stir to combine; set aside. Tip – If you happen to have dark soy sauce on hand and want to use it for extra robust unami flavor, go for it.
- Chicken: To a large, high-sided skillet, add 1-2 tablespoons oil, the chicken, and cook over medium-high heat for about 3 minutes, or until done. Remove from the skillet and set aside on a plate.
- Vegetables: To the same skillet (don't wipe it out), and add more oil if necessary, add the onions, carrots, and cook for about 2-3 minutes, or until they're becoming softer. Stir frequently.
- Add the bok choy, white parts from the scallions, and cook for 2-3 minutes more, or as needed until all vegetables are as cooked as desired; stir frequently. Tip – I like my vegetables to be crisp-tender so I am always careful not to overcook them now since the hot noodles will continue to cook them.
- Combine: Add the cooked noodles, pour the stir fry sauce over everything, toss to combine and coat evenly.
- Add the chicken, stir and toss to combine with the noodles, and stir fry for 1 minute, or until everything is warmed through as desired.
- Taste and Garnish: Taste the stir fry and if desired, add additional soy sauce, oyster sauce, sesame oil, salt, pepper, etc. Optionally garnish with chiles, sesame seeds, cilantro, lime juice, or your favorite garnishes and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was a delicious dinner for our family last week. Everyone loved it!
Thanks for the 5 star review, Heide, and I’m glad to hear this was a family dinner winner for you last week!
Only 2 boneless skinless chicken thighs? They are quite small (& you say chicken breast can be subbed which are considerably larger)
It was a typo, somehow “pounds” did not insert but it’s there now.
2 pounds of chicken is what you want, give or take. It’s a stir fry so it doesn’t have to be exact down to the gram.
Any nutritional information?
The digital calculator that I’ve been using (and many other bloggers also use it) is currently experiencing a bit of a glitch. The developer is aware and is addressing this issue. When it’s working again, I’ll be sure to update the recipe. I’d say give it a few days. Thanks for your patience!