This easy Stir-fried Chicken Noodle is a huge family favorite. Tender strips of chicken, chewy noodles, and crisp vegetables are all tossed together in a savory, flavor-filled sauce that comes together in under 30 minutes!
A Deliciously Easy Stir-fried Chicken Noodle Recipe
This is one of my favorite weeknight meals. I literally make this several times a month for dinner because it is so simple to make and leftovers are fantastic for my work lunch the next day! It’s not fussy, it uses simple ingredients, and it can easily feed your entire family without breaking the bank. Just some chicken, a handful of pantry staples, and boom — dinner is served!
It’s the perfect weeknight meal that can be pulled together pretty quickly! And honestly? Even picky eaters love this one. The sauce is savory and a little sweet without being spicy at all, and it really pulls the whole dish together. Serve it on its own or alongside some steamed vegetables and you have a whole meal!
Frequently Asked Questions
What kind of noodles work best for this recipe?
I usually use lo mein noodles or linguine because they hold up really well in a stir-fry and do a great job clinging to the sauce. But this recipe is versatile — you can use spaghetti, rice noodles, ramen noodles, or even egg noodles. Use whatever you have on hand or whatever is within your budget.
Can I use a different protein instead of chicken?
Absolutely! Ground beef, shrimp, or thinly sliced flank steak all work really well here. You could also leave the protein out entirely and make it a vegetable stir-fry noodle. Whatever you prefer!
What if I don’t like a particular vegetable?
This recipe is very easy to customize. Don’t like bell peppers? Leave them out. Love broccoli? Throw it in! The sauce will work with just about any vegetables you enjoy. Snap peas, mushrooms, bok choy, and shredded cabbage are all great options.
Can I make the sauce ahead of time?
Yes! You can whisk all the sauce ingredients together and store them in a jar or covered container in the refrigerator for up to 5 days. When you are ready to cook, just give it a good stir and pour it right in. It makes those busy weeknights even easier!
Can I use low-sodium soy sauce?
Yes, of course. I highly recommend it actually. You can always add more salt but you can’t take it out. I prefer the low-sodium version here because you have a little more control over the final flavor.
How do I store leftover Stir-fried Chicken Noodle?
Allow it to cool fully then put it in a covered airtight container and into the refrigerator where it will keep for up to 3 days. To reheat, just toss it in a skillet over medium heat with a tiny splash of water or broth to loosen the noodles back up. Works perfectly!
Can this be frozen?
I don’t recommend freezing this one. The noodles tend to get a little mushy when you go to reheat them and the vegetables lose their texture. This is best enjoyed fresh or within 3 days from the refrigerator.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- boneless skinless chicken breasts or thighs — I personally love chicken thighs here because they stay juicy and tender even over high heat. But chicken breasts work just fine if that is what you have on hand.
- lo mein noodles or linguine — cook them just slightly under al dente since they will finish cooking in the skillet with the sauce.
- soy sauce — use low-sodium if you are watching your salt intake. It is the backbone of the entire sauce so don’t skip it!
- oyster sauce — this adds such a rich, savory depth of flavor. It is one of those ingredients that really makes people ask “what is in this?!”
- sesame oil — just a little goes a long way. It adds a warm, nutty flavor that makes this dish taste like it came straight from your favorite takeout spot.
- garlic — this recipe works well with freshly minced garlic or the jarred kind. Whichever is easiest for you!
- fresh ginger — if you don’t have fresh ginger, a small pinch of ground ginger will work in a pinch.
- brown sugar — just a little bit to balance out the saltiness of the soy sauce. It really rounds out the sauce beautifully.
- cornstarch — this is used to coat the chicken before cooking which gives it that slightly crispy, golden exterior and helps the sauce cling to it.
- bell peppers — I like to use a combination of red and yellow for a bit of color but use whatever you enjoy or have available.
- shredded carrots — these add a nice crunch and a little natural sweetness. You can buy them pre-shredded to save time!
- green onions — these go in right at the end and add a fresh, mild onion flavor that really brightens the whole dish up.
- vegetable oil or avocado oil — you want an oil with a high smoke point since we are cooking over medium-high heat.
How to Make Stir-fried Chicken Noodle
Cook your noodles according to package directions, but pull them out about 1 minute before they are fully done — they will finish cooking in the pan. Drain them well, toss with just a tiny drizzle of sesame oil to keep them from sticking, and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, and a splash of water until combined. Set the sauce aside — you want it ready to go the moment you need it because things move fast in a stir-fry!
Slice your chicken into thin, even strips and toss them in a bowl with the cornstarch, a pinch of garlic powder, and a little pepper until evenly coated. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer — don’t crowd the pan or it will steam instead of sear. Cook for about 3-4 minutes per side until golden and cooked through. Remove the chicken from the pan and set it aside.
In that same pan, add the remaining oil. Add your garlic and ginger and stir constantly for about 30 seconds — just until fragrant. Don’t let them burn! Add your bell peppers and carrots and stir-fry for about 2-3 minutes. You want them to still have a little bit of crunch to them.
Add the cooked noodles and the chicken back into the pan. Pour the sauce over everything. Toss and stir everything together over medium-high heat for about 1-2 minutes until everything is thoroughly coated and the sauce has absorbed slightly. Taste and adjust seasoning if needed. Top with sliced green onions and a sprinkle of sesame seeds and serve immediately!
Pro Tips for the Best Stir-fried Chicken Noodle
- Prep everything before you start cooking. Stir-frying moves really quickly over high heat. If you are stopping to mince garlic or slice peppers mid-cook, things will burn on you. Get everything chopped, measured, and ready to go before you even turn the stove on.
- Don’t overcrowd the pan. This is probably the most important tip! If you add too many ingredients at once, the pan temperature drops and everything starts to steam instead of sear. Cook in batches if you need to.
- Slightly undercook your noodles. Pull them out of the boiling water about 1 minute early. They will finish cooking in the skillet with the sauce and this keeps them from turning mushy.
- Use the highest heat your stove will allow. High heat is what gives you that slightly charred, restaurant-style flavor. A hot pan is your best friend here!
- Taste the sauce before you pour it in. Everyone’s soy sauce and oyster sauce can vary slightly in saltiness. Give it a quick taste and adjust with a little more brown sugar if you want it sweeter or a splash more soy sauce if you want it saltier.
What to Serve with Stir-fried Chicken Noodle
Honestly, this dish is a complete meal all on its own! But if you want to round it out a little more, I love serving it alongside some steamed broccoli or a simple cucumber salad. Spring rolls or some homemade egg rolls also make a fantastic pairing if you are feeding a crowd!
How to Store Leftovers
Allow the stir-fried chicken noodle to cool fully then transfer it to a covered airtight container and store it in the refrigerator for up to 3 days. To reheat, toss it in a skillet over medium heat with a small splash of chicken broth or water and stir until heated through. I don’t recommend freezing this one as the noodle texture really suffers after freezing and thawing.
Stir-fried Chicken Noodle
Ingredients
Method
- Cook lo mein noodles according to package directions, removing them from the water 1 minute before fully done. Drain well and toss with a tiny drizzle of sesame oil to prevent sticking. Set aside.
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, and water until fully combined. Set aside.
- In a medium bowl, toss the sliced chicken with 2 tablespoons cornstarch, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper until evenly coated.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until golden and cooked through. Remove chicken from pan and set aside.
- Add the remaining 1 tablespoon of oil to the same pan. Add the minced garlic and grated ginger and stir constantly for about 30 seconds until fragrant.
- Add the sliced bell peppers and shredded carrots. Stir-fry for 2-3 minutes until slightly softened but still with a little crunch.
- Add the cooked noodles and the chicken back into the skillet. Pour the prepared sauce over everything. Toss and stir over medium-high heat for 1-2 minutes until everything is thoroughly coated and the sauce has absorbed slightly.
- Remove from heat. Top with sliced green onions and sesame seeds. Serve immediately!
