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Two white bowls filled with stir-fried noodles, vegetables, and herbs are placed on a table next to a glass of iced beverage and a wooden chopstick.
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5 from 3 votes

Chicken Stir Fry with Noodles

🥕🥬🌶️  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 the veggies or noodles that you have on hand.
Prep Time15 minutes
Cook Time15 minutes
Course: 30-Minute Meals, Asian, Dinner
Cuisine: Asian, Japanese
Keyword: chicken stir fry with noodles, chicken stir fry with udon noodles, easy chicken stir fry
Servings: 6
Calories: 481cal

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.
    Raw chicken strips marinating in a glass bowl with a silver fork.
  • 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.
    A glass measuring cup filled with a dark liquid sauce, stirred with a ceramic spoon, viewed from above.
  • 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.
    Sliced onions and carrots sautéing in a stainless steel pan with visible browning on the vegetables and pan.
  • 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.
    A stainless steel pan with sliced onions, orange bell peppers, and fresh chopped bok choy being sautéed.
  • Combine: Add the cooked noodles, pour the stir fry sauce over everything, toss to combine and coat evenly.
    A pan with cooked udon noodles, sliced carrots, onions, and green vegetables, topped with a dark sauce, ready to be mixed.
  • 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.
    A skillet filled with stir-fried noodles, sliced beef, bell peppers, bok choy, onions, and a savory sauce.
  • 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.
    A bowl of stir-fried noodles with vegetables and sliced chicken, garnished with lime, sesame seeds, and green onions. Sliced lemons and herbs are visible nearby.

Notes

Storage: Leftovers will keep airtight in the fridge for up to 5 days, or in the freezer for up to 3 months. Reheat in gently in microwave as desired, or eat lightly chilled or at room temperature.

Nutrition

Serving: 1serving | Calories: 481cal | Carbohydrates: 54g | Protein: 42g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1884mg | Potassium: 452mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1775IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 2mg
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