Best 7 Chicken Stir Fry With Noodles Recipes

In the realm of culinary delights, the harmonious fusion of flavors, textures, and colors takes center stage, and few dishes exemplify this symphony of taste more than the tantalizing chicken stir fry with noodles. This culinary masterpiece, rooted in the traditions of Asian cuisine, offers a captivating journey for the palate, blending the savory richness of chicken, the vibrant colors of fresh vegetables, and the comforting embrace of tender noodles, all harmonized by a symphony of aromatic spices and tantalizing sauces. Whether you're an experienced home cook seeking culinary inspiration or a novice eager to delve into the world of stir-fries, this article will guide you through the intricacies of creating the perfect chicken stir fry with noodles, ensuring a taste experience that will leave you craving for more.

Let's cook with our recipes!

CHICKEN STIR FRY WITH RICE NOODLES

Chicken Stir Fry with Rice Noodles image

Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.

Provided by Nagi

Time 15m

Number Of Ingredients 18

Ingredients

150 - 180 g/ 5 - 6 oz chicken breast (, cut into thin strips)
1 tsp cornflour / cornstarch ((optional))
1 tsp oil ((peanut, vegetable, canola) (optional))
2 tbsp oyster sauce ((or sub with Hoisin))
1 tbsp dark soy sauce ((Note 2))
1/2 tsp each sesame oil, sugar ((optional))
1 1/2 tbsp Chinese cooking wine ((Shoaxing wine) OR Mirin (Note 3))
1/4 tsp white pepper ((or black pepper))
3 tbsp water
100 g / 3.5 oz dried rice noodles ((Note 4))
1 tbsp oil
1 garlic clove (, finely chopped (Note 5))
1 small onion (, sliced (white, brown, yellow))
1/2 bunch choy sum or other Asian greens (, stems separated from leaves (Note 6))
1/2 red capsicum / bell pepper (, sliced)
1 carrot (, peeled, cut in half lengthwise and sliced on the diagonal)
5 - 7 mushrooms (, sliced)
Sesame seeds and finely sliced green onions/scallions (, optional)

Steps:

Mix chicken, cornstarch and oil in a bowl.
Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
Heat oil in a wok or large skillet over high heat.
Add garlic and onion, cook for 30 seconds.
Add chicken, cook for 1 minute until it changes colour from pink to white.
Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
Add mushrooms, cook for 30 seconds.
Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
Garnish with sesame seeds and green onions then serve immediately.

Nutrition Facts : ServingSize 419 g, Calories 427 kcal

STIR-FRIED CHICKEN AND NOODLES

Stir-Fried Chicken and Noodles image

Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.

Provided by Dancer

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup white wine or 1/4 cup additional chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes
3/4 lb boneless chicken breast, cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese cabbage or 2 cups napa cabbage
1 cup fresh snow pea, cut into 1 inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch

Steps:

Combine first seven ingredients; set aside 3/4 cup.
Place chicken in remaining marinade.
Refrigerate 30 minutes.
Drain chicken and discard marinade.
Stir-fry chicken in 2 teaspoons oil until no longer pink.
Remove and keep warm.
Stir-fry broccoli and carrots in remaining oil.
Add cabbage and peas.
Stir-fry until tender crisp.
Meanwhile cook pasta according to directions.
Combine cornstarch and reserved marinade; add to vegetable mixture.
Bring to a boil; stir and cook until thickened.
Add drained pasta and chicken to mixture; cook until heated through.

CHICKEN NOODLE STIR-FRY

Chicken Noodle Stir-Fry image

Darlene Brenden of Salem, Oregon relies on Ramen noodles to stretch this appealing stir-fry. "You can use whatever vegetables you happen to have on hand," she suggests. "The dish is different every time I make it."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1 package (3 ounces) chicken ramen noodles
1 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 cup sliced celery
1 cup coarsely chopped cabbage
2 medium carrots, thinly sliced
1 medium onion, thinly sliced
1/2 cup canned bean sprouts
1/2 cup teriyaki or soy sauce

Steps:

Set aside seasoning packet from noodles. Cook noodles according to package directions. Meanwhile, in a large skillet or wok, stir-fry chicken in oil for 5-6 minutes or until no longer pink. Add vegetables; stir-fry for 3-4 minutes or until crisp-tender. , Drain noodles. Stir the noodles, contents of seasoning packet and teriyaki sauce into the chicken mixture until well combined.

Nutrition Facts :

CHICKEN STIR-FRY WITH NOODLES

Chicken Stir-Fry with Noodles image

Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it's our favorite hurry-up meal. -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

8 ounces uncooked whole wheat spaghetti
1/2 head bok choy (about 1 pound)
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cubed
1 celery rib, sliced
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1/3 cup coarsely chopped onion
6 tablespoons reduced-sodium teriyaki sauce

Steps:

Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

Nutrition Facts : Calories 434 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein.

CHICKEN STIR-FRY WITH RAMEN

Chicken Stir-Fry with Ramen image

Stir-fried ramen with chicken or your choice of meat. I use chopsticks to cook this with. Makes it super easy.

Provided by kitty81321

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 (3 ounce) package ramen noodles with seasoning packet
2 tablespoons sesame oil, divided
8 ounces skinless, boneless chicken breast, diced
2 tablespoons oyster sauce
2 tablespoons soy sauce, divided
1 ½ cups frozen mixed vegetables
2 teaspoons freshly grated ginger
2 teaspoons minced garlic, divided
½ teaspoon chili powder

Steps:

Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
Drain softened ramen noodles, reserving 2 tablespoons soaking water.
Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
Transfer to serving bowls and top with chicken and vegetable mixture.

Nutrition Facts : Calories 520.6 calories, Carbohydrate 47 g, Cholesterol 64.6 mg, Fat 23.4 g, Fiber 6.4 g, Protein 32.1 g, SaturatedFat 7 g, Sodium 1951.3 mg, Sugar 2.5 g

STIR-FRIED CHICKEN WITH NOODLES

Stir-Fried Chicken with Noodles image

Black sesame seeds, bean sprouts, and cilantro garnish this delicious chicken stir-fry dish.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 15

Ingredients

3 tablespoons peanut oil
2 cloves garlic, smashed
1 fresh 3-inch piece ginger, peeled and cut into long, thin strips
2 whole boneless chicken breasts, (1 1/2 pounds), cut into strips
12 shiitake or white mushrooms, stems removed
1 red pepper, julienned
4 scallions, green parts, cut into 3-inch lengths
1 cup low-sodium chicken stock, skimmed of fat
2 teaspoons cornstarch, mixed with 2 teaspoons cold water
4 tablespoons soy sauce
2 teaspoons rice-wine vinegar
1 pound somen, soba, linguine, or spaghetti noodles, cooked
1 cup fresh bean sprouts, as garnish
1 small bunch fresh cilantro, as garnish
Black or white sesame seeds, as garnish

Steps:

Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger; cook slowly until brown. Discard garlic and ginger.
Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions; cook until soft, 3 to 4 minutes.
Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm.
In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve.

CHICKEN AND VEGETABLE GLASS NOODLE STIR-FRY

Chicken and Vegetable Glass Noodle Stir-Fry image

This stir-fry comes together in about 30 minutes. It's also a perfect way to get in some tasty vegetables! Feel free to swap types of vegetables.

Provided by thedailygourmet

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

4 cups water
12 ounces dried cellophane (glass) noodles
⅛ cup sesame oil
1 shallot, thinly sliced
2 cloves garlic, minced
½ pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 carrot, peeled and sliced diagonally
1 red bell pepper, cut into strips
1 zucchini, cut into matchsticks
4 ounces portobello mushrooms, quartered
2 tablespoons fish sauce, or to taste
2 tablespoons oyster sauce
1 ½ teaspoons coconut aminos (soy-free seasoning sauce)
1 tablespoon lime juice, or more to taste
1 tablespoon chopped green onions

Steps:

Bring water to a boil. Add glass noodles and cook until transparent, 3 to 6 minutes.
Warm sesame oil in a wok or large nonstick skillet over high heat. Add shallot and stir-fry until slightly softened, about 30 seconds. Add garlic and continue to stir-fry until the shallot begins to color, about 2 minutes. Add chicken; cook and stir until opaque, 1 to 2 minutes. Add carrot and bell pepper; stir-fry for 4 minutes. Add zucchini and mushrooms; stir fry for 3 minutes more.
Push the contents of the wok to one side. Pour fish sauce, oyster sauce, and coconut aminos into the other side and wait until bubbling. Add cooked noodles. Quickly stir and toss to combine noodles, sauce, and chicken mixture. Sprinkle with lime juice and garnish with the green onions.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 81.2 g, Cholesterol 32.3 mg, Fat 8.4 g, Fiber 2 g, Protein 14.2 g, SaturatedFat 1.4 g, Sodium 691.1 mg, Sugar 3.8 g

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients prepped and measured. This will help you stay organized and prevent any scrambling during the cooking process.
Use a large skillet or wok: This will give you plenty of room to stir-fry the chicken and vegetables without overcrowding them.
Heat your pan over high heat: This will help to sear the chicken and vegetables and prevent them from sticking.
Use a little oil: Just enough to coat the bottom of the pan. Too much oil will make the stir-fry greasy.
Cook the chicken in batches: If you overcrowd the pan, the chicken will steam instead of sear. Cook the chicken in batches, removing it from the pan when it is cooked through.
Add the vegetables in stages: This will help to prevent them from becoming overcooked. Add the vegetables that take longer to cook first, such as broccoli and carrots. Then, add the vegetables that cook more quickly, such as bell peppers and snow peas.
Stir-fry constantly: This will help to distribute the heat evenly and prevent the food from burning.
Add the sauce at the end: Once the chicken and vegetables are cooked through, add the sauce and stir-fry for a few minutes more, until the sauce is heated through.
Serve immediately: Stir-fry is best served hot and fresh.

Conclusion:

Chicken stir-fry with noodles is a quick, easy, and delicious meal that is perfect for a weeknight dinner. With a few simple ingredients and a little bit of planning, you can have a delicious and healthy meal on the table in no time. So next time you're looking for a quick and easy meal, give chicken stir-fry with noodles a try.