Stir-Fried Noodles with Vegetables and Chicken
Elevate your weeknight dinner game with this irresistible Stir-Fried Noodles with Vegetables and Chicken recipe! Bursting with flavor, tender slices of marinated chicken pair perfectly with vibrant, crisp vegetables like broccoli, julienned carrots, and snap peas—all tossed in a savory blend of soy sauce, oyster sauce, and hoisin. These stir-fried noodles come together in under 35 minutes, thanks to quick cooking techniques and a single wok or skillet. The addition of garlic, ginger, and sesame seeds adds layers of aromatic delight, while scallions bring a fresh finish to every bite. Perfect for busy families or noodle lovers, this easy-to-make dish is guaranteed to become your go-to for satisfying, homemade Asian-inspired cuisine. Serve it hot, and don’t forget to customize with your favorite veggies!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 large carrot, julienned
- 1 medium bell pepper, sliced
- 2 cups broccoli florets
- 1 cup snap peas
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 12 ounces cooked egg noodles
- 4 scallions, sliced
- 1 tablespoon sesame seeds
- salt and black pepper, to taste
Instructions
Slice the chicken breasts thinly across the grain. In a medium bowl, combine the chicken slices with 2 tablespoons of soy sauce and the cornstarch. Mix well and let marinate for at least 10 minutes.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the marinated chicken slices. Stir-fry the chicken until golden brown and cooked through, around 4-5 minutes. Remove the chicken from the pan and set aside.
In the same wok, add the remaining tablespoon of vegetable oil and heat. Add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.
Add the julienned carrot, sliced bell pepper, broccoli florets, and snap peas to the wok. Stir-fry the vegetables for 3-4 minutes until they are vibrant in color but still crisp.
Return the cooked chicken to the wok, and pour in the remaining 1 tablespoon of soy sauce, the oyster sauce, and hoisin sauce. Stir well to combine all ingredients.
Add the cooked egg noodles to the wok, mixing thoroughly so the noodles absorb the flavors and are evenly coated with the sauce. Cook for an additional 2 minutes.
Season with salt and black pepper to taste. Sprinkle the sliced scallions and sesame seeds over the noodles.
Serve hot immediately and enjoy your stir-fried noodles with vegetables and chicken.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 6.2 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 607 mg | 13% | |
*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.
