Chicken Noodle Stir-Fry Recipe – Quick & Easy Asian Inspired

Last Updated on 2 months by Neha Deshmukh

Chicken Noodle Stir-Fry Recipe – Quick & Easy Asian Inspired

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying meal that doesn’t take forever to make. This Chicken Noodle Stir-Fry is exactly that – a flavour bomb that comes together in under 40 minutes. I first made this when I was craving something comforting and quick after a long day, and it’s been a family favourite ever since! It’s a fantastic way to use up leftover veggies, and honestly, it’s just so good.

Why You’ll Love This Recipe

This stir-fry is a winner for so many reasons. It’s quick, easy, and packed with flavour. The combination of tender chicken, crunchy veggies, and perfectly coated noodles is seriously addictive. Plus, it’s super versatile – you can easily adapt it to your liking with different proteins and vegetables. It’s a great weeknight meal that feels a little bit special.

Ingredients

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

• 1 packet instant noodles
• 200g boneless, skinless chicken thigh or breast
• 100g button mushrooms
• 1 cup broccoli florets
• 1 red bell pepper
• 2 tablespoons oil
• 3 tablespoons soy sauce
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 2 spring onions
• 3 garlic cloves
• 2 dry red chilies
• Salt and pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Soy Sauce: This is the backbone of the flavour. I prefer using a regular soy sauce, but feel free to experiment with dark soy sauce for a richer colour and slightly sweeter flavour.
• Noodles: I’m using instant noodles for convenience, but you can absolutely use ramen noodles, udon, or even spaghetti if you prefer. Just adjust the cooking time accordingly.
• Chili Variation: The heat level is totally up to you! I like using dry red chilies for a subtle warmth, but you can add a pinch of chili flakes or a dash of sriracha for extra spice. My friend, Priya, loves adding a finely chopped green chili for a fresh kick.
• Chicken Cut: I usually go for chicken thigh because it stays nice and juicy, but chicken breast works just as well. Just be careful not to overcook it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil some salted water and add your instant noodles (but don’t use the seasoning packet yet!). Let them soak for about 10 minutes. Once they’re cooked, drain them and rinse with cold water to stop them from cooking further. Set them aside.
2. Now, let’s prep the veggies. Thinly slice the mushrooms, chop the broccoli into florets, julienne the bell pepper, and mince the garlic. Don’t forget to separate the whites and greens of the spring onions – we’ll use them at different stages.
3. Heat 2 tablespoons of oil in a wok or large frying pan over medium-high heat. Add the broccoli florets and stir-fry for about a minute. Then, add 2 tablespoons of water, cover the pan, and let it steam for 5 minutes. Remove the broccoli and set it aside.
4. Add the remaining oil to the wok. Add the minced garlic, dry red chilies, and spring onion whites. Stir-fry until fragrant – this should only take about 30 seconds.
5. Add the chicken strips and stir-fry for 5 minutes, until they’re partially cooked.
6. Add the mushrooms and cook for 6-8 minutes, until the edges start to brown. Then, toss in the bell peppers and cook for another 5 minutes.
7. While the veggies and chicken are cooking, mix the soy sauce, vinegar, and sugar in a bowl to create the stir-fry sauce.
8. Now, it’s time to bring everything together! Add the cooked noodles, steamed broccoli, chicken-veggie mixture, and stir-fry sauce to the wok. Toss gently with tongs to combine.
9. Add the seasoning packet from the instant noodle package and a splash of the optional spicy oil (if you like things extra hot!). Mix well.
10. Finally, adjust the salt and pepper to taste. Garnish with the spring onion greens before serving.

Expert Tips

• Don’t overcrowd the wok: Cook in batches if necessary to ensure everything cooks evenly and gets a nice sear.
• High heat is key: Stir-fries are best cooked over high heat for that signature smoky flavour.
• Prep everything beforehand: This recipe comes together quickly, so having all your ingredients prepped and ready to go is essential.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken for firm tofu or extra vegetables like carrots, snap peas, and baby corn.
• Gluten-Free Adaptation: Use tamari instead of soy sauce and gluten-free noodles.
• Spice Level Adjustments: Add more or fewer dry red chilies, or a dash of sriracha or chili flakes.
• Quick Weeknight Version: Use pre-cut vegetables to save time. My sister, Neha, swears by this when she’s short on time!

Serving Suggestions

This stir-fry is delicious on its own, but it also pairs well with a side of steamed rice or a fresh salad. A sprinkle of sesame seeds adds a nice touch too.

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.

FAQs

Can I use different vegetables in this stir-fry?

Absolutely! Feel free to use whatever vegetables you have on hand. Carrots, snap peas, bok choy, and bean sprouts all work well.

What’s the best way to prevent the noodles from sticking together?

Rinsing the noodles with cold water after cooking is the key. You can also toss them with a little bit of oil.

Can this be made ahead of time?

You can prep the vegetables and sauce ahead of time, but it’s best to cook the stir-fry just before serving for the best flavour and texture.

What kind of soy sauce should I use – light or dark?

Regular soy sauce is perfect for this recipe. Dark soy sauce will give it a richer colour and slightly sweeter flavour, but it’s not essential.

Is it possible to make this spicier?

Definitely! Add more dry red chilies, chili flakes, or a dash of sriracha. You can also use a spicier chili oil.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and what you think!