Chicken Stir Fry Noodles

ByCraving Yummy

Craving a quick and easy Chicken Stir Fry Noodles recipe? You’ve come to the right place! A good stir fry consists of a protein, veggies (a 2:1 ratio of veggies to protein), noodles and sauce. Simple as that. The best thing about stir fry is the flexibility to get creative. You can use whatever veggies and meat you have in your fridge. For the noodles, you can use anything. I prefer to use an egg based lo mein noodle or linguini rice noodles, but you can also use a wheat based noodle like spaghetti or whichever type of noodles you like.

What is a “Stir Fry”?

Originating in China, stir fry has had a huge impact on global cuisine. It can be traced even way back to the Zhou Dynasty around 1000 BC, gaining popularity and evolving into many unique versions. Composed of a variety of veggies, meat, noodles and sauce, it creates a balance that is not only quick but extremely delicious. It is usually made with a wok or a pan with high heat and oil, constantly stirring the veggies and meat while they fry. The sauce takes this dish to the top level, usually consisting of a perfect mixture of salty, sweet and a little bit of spicy!

The term “Stir Fry” in the western hemisphere was first used by the Chinese-American physician and author, Buwei Yang Chao in her cookbook; “How To Cook and Eat in Chinese”. We can all say, happily, that Stir Fry recipes have taken over the world. Don’t be afraid to experiment with different veggies, meat, noodles and sauce to create your tastiest version of a stir fry!

How to make Chicken Stir Fry Noodles

Prep

First you want to prep your ingredients. Start off by organizing all of your fresh ingredients and setting up your cookware. It is best to use a wok in this recipe, but you can essentially use any pan that you have. Wash your veggies and chicken, (optional, many sources state that washing chicken can increase the spread of bacteria) cut your veggies, season your chicken and heat up your pan with oil.

Ingredients

  • Chicken Breast
  • Veggies (garlic, red bell pepper, yellow onion, green onion, carrots, ginger, cabbage and mushrooms)
  • Sauce (light soy sauce, dark soy sauce, oyster sauce, hot water, sugar, cornstarch slurry)
  • Rice noodles (or any noodles of your choice)
  • olive oil

For your veggies, you want to Julienne the carrots and bell pepper. Dice your onions and finely dice your garlic and ginger. Roll your cabbage and make thin, vertical cuts for long thin strips. After prepping your ingredients, you’ll want to cook the chicken first. Season your chicken with minced garlic, paprika and white pepper. You can add a little bit of salt in the seasoning, be wary not to add too much as it might make the dish too salty once you add the sauce (the soy sauce in the sauce has a lot of sodium).

chicken

When your chicken is done, start cooking your veggies. Start with your garlic, ginger, onion, bell pepper and carrots first. Once these are done, add in your cabbage, broccoli and mushrooms (these cook faster). Start cooking your pasta now, and add in the green onions following with the pasta.

Finally, pour that beautiful stir fry sauce on top, and keep it at a low simmer for a couple of minutes before serving. Don’t forget to mix it all up!

And there you have it… a delicious, eye-catching and flavorful dish that anyone can enjoy and make; Chicken Stir Fry Noodles!

Chicken Stir Fry Noodles
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Chicken Stir Fry Noodles

Recipe by craving yummyCourse: DinnerCuisine: AsianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

18

minutes
Total time

28

minutes

Ingredients

  • 2 boneless Chicken Breast

  • 10 oz. Rice Noodles (or noodles of your choice)

  • 2 tbsp. Olive Oil

  • Spices

  • 1 tbsp. minced Garlic

  • 1 tsp. Paprika powder

  • 1/2 tsp. White Pepper

  • a pinch of Salt

  • Veggies

  • 3 cloves of Garlic

  • 1/2 inch of Ginger

  • 3 medium-sized Carrots

  • 3/4 Yellow Onion

  • 1 Red Bell Pepper

  • 5 baby Bella Mushrooms

  • 2 whole Broccoli stalks

  • 1 leaf of Cabbage

  • 2 Green Onions

  • Stir Fry Sauce

  • 2 tbsp. hot Water

  • 2 tbsp. Sugar

  • 2 tbsp. light Soy Sauce

  • 2 tbsp. dark Soy Sauce

  • 1.5 tbsp. Oyster Sauce

  • 1 tbsp. Cornstarch slurry or pasta water

Directions

  • Wash and prep your veggies. Julienne cut the carrots and red bell pepper. Roll up your cabbage leaf and cut for long, thin strips. Slice your onions and mushrooms. Mince the garlic and ginger.
  • Make the stir fry sauce by adding the hot water, sugar, light and dark soy sauce, oyster sauce and either a cornstarch slurry or pasta water (add this while cooking the pasta) and mixing. Make sure to use hot water to help dissolve the sugar.
  • Cut the chicken in cubes and season with garlic, paprika powder, white pepper powder and a pinch of salt. Don’t add too much salt as the soy sauce in the stir fry sauce already contains a lot of sodium.
  • Bring a medium sized pot of water to a boil. Add salt for taste as needed. Add your noodles and follow the instructions on the box.
  • Heat up your wok or pan and add 1 tbsp. of olive oil. Once hot, add the chicken (in batches if needed) and cook on medium heat for about 5 minutes or until done.
  • Remove the chicken and put aside. Add your garlic, ginger, onions, green onions (the white part) carrots and red bell peppers into the pan and sauté for about 3 minutes. Then add your cabbage, broccoli and mushrooms and cook for about 2 minutes. Throw in the green parts of the green onion at the end of this step.
  • Add your cooked noodles to the pan and lower the heat to a simmer. Finally, add the Stir Fry Sauce and let simmer for 2-3 minutes, stirring to evenly distribute the sauce and ingredients.
  • Serve and enjoy!

Notes

  • In the Stir Fry Sauce, make sure to use hot water. This helps to dissolve the sugar in the sauce.
  • You can use any noodles you desire! I recommend using Asian rice noodles or spaghetti noodles.