Stir-Fried Noodles with Chicken and Vegetables
Transform your weeknight dinner routine with this irresistible Stir-Fried Noodles with Chicken and Vegetables recipe, packed with vibrant flavors and perfectly balanced textures. Tender strips of marinated chicken, savory egg noodles, and a medley of fresh, crisp vegetables come together in a glossy, umami-rich sauce made with soy sauce, oyster sauce, and fragrant sesame oil. Infused with the aromatic warmth of garlic and ginger, this quick and easy meal is ready in just 35 minutes and serves four, making it perfect for busy families. Whether you're craving a healthier takeout alternative or a satisfying one-pan meal, this recipe delivers bold taste and effortless preparation. Serve hot for a comforting dish that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 0.25 cup soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 3 pieces garlic cloves
- 1 inch fresh ginger
- 1 medium red bell pepper
- 1 large carrot
- 2 cups broccoli florets
- 4 pieces green onions
- 10 ounces egg noodles
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Slice the chicken breast into thin strips and place them in a bowl.
Add 2 tablespoons of soy sauce and cornstarch to the chicken. Mix well and set aside for 10 minutes to marinate.
In a small bowl, whisk together the remaining soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, and black pepper. Set aside.
Bring a large pot of water to a boil. Cook the egg noodles according to the package instructions. Drain and set aside.
Thinly slice the garlic cloves and ginger. Julienne the red bell pepper and carrot. Cut the broccoli into bite-sized florets. Slice the green onions into 1-inch pieces.
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add the marinated chicken strips to the hot oil and stir-fry for about 4-5 minutes or until the chicken is cooked through. Remove the chicken from the wok and set aside.
In the same wok, add the garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add the red bell pepper, carrot, and broccoli florets. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.
Return the cooked chicken to the wok along with the drained noodles.
Pour in the sauce mixture and toss everything together to combine and heat through.
Add green onions and give it a final toss.
Serve the stir-fried noodles with chicken and vegetables immediately. Enjoy!
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 468 mg | 156% | |
| Sodium | 5899 mg | 256% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 11.9 g | ||
| Protein | 171.0 g | 342% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 296 mg | 23% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2246 mg | 48% | |
*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.
