Chicken Noodle Stir-Fry Recipe – Sesame Garlic & Soy Sauce Flavors

Last Updated on 2 months by Neha Deshmukh

Chicken Noodle Stir-Fry Recipe – Sesame Garlic & Soy Sauce Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful meal that doesn’t require hours in the kitchen. This Chicken Noodle Stir-Fry is exactly that. I first made this when I was a student and needed something fast, satisfying, and packed with flavor. It’s become a weeknight staple ever since! Get ready for a delicious explosion of sesame, garlic, and soy sauce – it’s seriously good.

Why You’ll Love This Recipe

This stir-fry is a winner for so many reasons. It’s ready in under 20 minutes, making it perfect for busy weeknights. The combination of tender chicken, crunchy veggies, and perfectly coated noodles is just irresistible. Plus, the sauce is a beautiful balance of savory, sweet, and umami – you’ll want to drizzle it on everything.

Ingredients

Here’s what you’ll need to whip up this amazing stir-fry:

• 8 oz dried noodles
• 2 boneless chicken thighs (about 300g), cut into strips
• 1 carrot, thinly sliced
• 3 green onions, thinly sliced
• 1 red onion, thinly sliced
• 7 garlic cloves, finely chopped
• 2 tablespoons oil
• Salt to taste
• 2 teaspoons freshly cracked black pepper
• 2 tablespoons dark soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons white vinegar
• 2 tablespoons ketchup

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe shine.

• Dark Soy Sauce: Don’t skip this! It’s not just about the soy sauce flavor, it gives the dish a beautiful, rich color and a deeper, more complex taste.
• Sesame Oil: A little goes a long way. It adds such an incredible aroma – it’s what really elevates the whole dish.
• Chicken Thighs: I always use chicken thighs for stir-fries. They stay so much more tender and juicy than chicken breast, even with quick cooking. But if you prefer breast, see the FAQ section for tips!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil your noodles according to the package directions (usually around 4-5 minutes). Once they’re cooked, drain them well and give them a good rinse with cold water to stop the cooking process. Set them aside in a colander to drain completely.
2. Heat the oil in a wok or large frying pan over medium-high heat. Add the chopped garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn it! Then, toss in the sliced red onion and cook for another 2 minutes, until softened.
3. Now, add the chicken strips to the wok. Season with salt and pepper, and stir-fry for 5-6 minutes, until the chicken is cooked through.
4. Time for the veggies! Add the sliced carrots and half of the green onions to the wok. Cook for about 2 minutes, until they start to soften but still have a bit of crunch.
5. While the veggies are cooking, whisk together the soy sauce, sesame oil, vinegar, and ketchup in a small bowl. This is your magic sauce!
6. Pour the sauce over the chicken and vegetable mixture. Cook for 3-4 minutes, stirring constantly, until the sauce thickens slightly and everything is nicely coated.
7. Add the cooled noodles and the remaining black pepper to the wok. Toss vigorously to make sure the noodles are evenly coated with the sauce. This is where a good wok really comes in handy!
8. Give it a taste and adjust the salt if needed. Garnish with the remaining green onions and serve immediately. Enjoy!

Expert Tips

• Prep is Key: Have all your ingredients chopped and measured out before you start cooking. Stir-fries move fast!
• High Heat: A hot wok is essential for getting that nice, slightly charred flavor.
• Don’t Overcrowd: If your wok is getting too crowded, cook the chicken in batches.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: Swap the chicken for firm tofu (pressed to remove excess water) or your favorite mushrooms.
• Gluten-Free Adaptation: Use gluten-free soy sauce (tamari is a great option) and gluten-free noodles.
• Spice Level Adjustment: Add a pinch of chili flakes or a drizzle of sriracha to the sauce for a little heat. My friend loves adding a whole tablespoon!
• Quick Weeknight Meal Adaptation: Use pre-cut vegetables from the grocery store to save even more time.

Serving Suggestions

This stir-fry is fantastic on its own, but it also pairs well with a side of steamed edamame or a fresh cucumber salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or microwave. The noodles may absorb some of the sauce upon standing, so you might want to add a splash of water or soy sauce when reheating.

FAQs

What type of noodles work best in this stir-fry?

Egg noodles, lo mein noodles, or even spaghetti work well! I personally love using udon noodles for their chewy texture.

Can I use chicken breast instead of thighs? What adjustments should I make?

Yes, you can! But chicken breast tends to dry out quickly. Cut it into smaller pieces and be careful not to overcook it. You might also want to marinate it in a little cornstarch and soy sauce for extra tenderness.

How can I make the sauce less sweet?

Reduce the amount of ketchup or add a squeeze of lemon juice to balance the sweetness.

Is it possible to prepare the sauce and vegetables ahead of time?

Absolutely! You can mix the sauce up to a day in advance and store it in the refrigerator. You can also chop the vegetables a few hours ahead of time and keep them in separate containers.

What is the best way to prevent the noodles from sticking together?

Rinsing the cooked noodles with cold water is key! You can also toss them with a little sesame oil to help prevent sticking.