Midweek Chicken Spring Onion and Noodle Stir Fry
Transform your hectic weekday dinners with this quick and flavorful Midweek Chicken Spring Onion and Noodle Stir Fry. Packed with tender strips of marinated chicken, vibrant veggies like julienned carrots and red bell peppers, and perfectly chewy egg noodles, this dish bursts with color and umami-rich flavors. A simple sauce blend of oyster and soy sauces with a hint of sesame oil ties it all together, making this stir fry a deliciously satisfying one-pan meal that’s ready in just 30 minutes. Perfect for busy nights, this stir fry combines ease of preparation with restaurant-quality flavors, while the addition of spring onions adds a fresh, aromatic finish. Whether you're craving something light yet hearty or need a family-friendly dinner idea, this noodle stir fry has got you covered.
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Recipe Information
Ingredients
- 500 g Boneless skinless chicken thighs
- 3 tbsp Soy sauce
- 1 tbsp Cornstarch
- 2 tbsp Neutral oil (e.g., vegetable or canola oil)
- 3 Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 4 Spring onions, sliced (both white and green parts)
- 1 Carrot, julienned
- 1 Red bell pepper, thinly sliced
- 300 g Egg noodles
- 2 tbsp Oyster sauce
- 1 tbsp Dark soy sauce
- 1 tsp Sesame oil
- 0.5 tsp Black pepper
- 0.5 tsp Chili flakes (optional)
Instructions
Slice the chicken thighs into thin strips.
In a bowl, mix the chicken with 2 tablespoons of soy sauce and the cornstarch until well coated. Set aside for 10 minutes to marinate.
Cook the egg noodles according to the package instructions. Drain, rinse under cold water, and set aside.
Heat 1 tablespoon of neutral oil in a wok or large skillet over medium-high heat.
Add the marinated chicken to the wok and stir fry for 4-5 minutes until cooked through. Remove the chicken from the wok and set aside.
Add the remaining 1 tablespoon of oil to the wok. Stir fry the garlic, ginger, and the white parts of the spring onions for 1 minute until fragrant.
Add the carrot and red bell pepper to the wok. Stir fry for 2-3 minutes until slightly softened but still crisp.
Return the cooked chicken to the wok. Add the cooked noodles and toss to combine.
In a small bowl, mix the oyster sauce, dark soy sauce, remaining 1 tablespoon of soy sauce, sesame oil, black pepper, and chili flakes if using. Pour the sauce over the stir fry.
Toss everything together in the wok until evenly coated in the sauce and heated through, about 2 minutes.
Garnish with the green parts of the spring onions before serving.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 1023 mg | 44% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.9 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
