Best 7 Stir Fried Chicken With Noodles Recipes

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When it comes to the realm of culinary delights, stir fried chicken with noodles reigns supreme as a tantalizing dish that captivates taste buds and nourishes the soul. This harmonious blend of succulent chicken, tender noodles, and an array of vibrant vegetables orchestrates a symphony of flavors that leaves diners craving for more. Whether you're a seasoned chef seeking culinary adventures or a novice cook yearning to master a classic, this article will guide you through the intricacies of creating the ultimate stir fried chicken with noodles, ensuring an unforgettable gastronomic experience.

Let's cook with our recipes!

STIR-FRIED CHICKEN AND NOODLES



Stir-Fried Chicken and Noodles image

"I live in a university town that draws students from many different cultures...and I frequently come across the tasty native dish like this Chinese one," says Stacey Nutt of Ames, Iowa.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

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

Steps:

  • In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions., Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

Nutrition Facts : Calories 258 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 672mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

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

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.

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

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.

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

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 VEGGIE NOODLE STIR-FRY RECIPE



Chicken and Veggie Noodle Stir-Fry Recipe image

Make a delicious noodle stir-fry recipe for your family. Our Chicken and Veggie Noodle Stir-Fry Recipe features tender chicken and Asian-style dressing.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/2 lb. wide lo mein noodles, uncooked
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 red pepper, cut into strips
1 cup sliced fresh mushrooms
1 stalk celery, chopped
1/3 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. lite soy sauce
1 cup fresh bean sprouts
1 cup chopped Swiss chard
1/2 cup rinsed canned black beans
1/4 cup fresh basil leaves
1 clove garlic, minced
water

Steps:

  • Cook noodles as directed on package, omitting salt.
  • Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 4 min. or until no longer pink. Add peppers, mushrooms and celery; cook and stir 3 min. or until chicken is done and peppers are crisp-tender. Stir in combined dressing and soy sauce. Add remaining ingredients; cook and stir 3 min. or until heated through.
  • Drain noodles. Serve topped with chicken mixture.

Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 28 g

CHICKEN SESAME NOODLE STIR FRY



Chicken Sesame Noodle Stir Fry image

Adapted from the a cookbook called 'Healthy Cooking for Your Kids'. Tired of 'hiding' vegetables in cheese sauces? Here is a nice way get your toddler to eat vegetables.

Provided by WizzyTheStick

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 15

1 teaspoon red wine vinegar
1 tablespoon low sodium soy sauce
1 tablespoon low-sugar low-sodium ketchup
2 tablespoons orange juice
1 teaspoon clear honey
1 teaspoon cornflour
1 tablespoon canola oil
3 1/2 ounces boneless skinless chicken breasts (cut into strips)
2 spring onions (finely sliced)
2 ounces baby corn (halved lengthways)
1 carrot (cut into thin strips)
1/2 red pepper (deseeded and chopped)
1 christophene (deseeded and diced. You can substitute 1/2 courgette)
1 3/4 ounces chow mein noodles
2 teaspoons sesame seeds

Steps:

  • Mix vinegar, soy sauce, tomato ketchup, orange juice and honey together. Add the cornflour and stir until well combined.
  • Heat the oil in a non-stick frying pan and stir fry the chicken strips for 3-4 minutes. (If you don't use a non stick pan the chicken will stick to the pan).
  • Add the vegetables and stir fry for 4-5 minutes.
  • Add the cornflour mixture and bring to a boil.(Another tip-Don't use an overly large pan like I did or you will find the cornflour mix spreads too thin and there won't be enough liquid cook the vegetables.).
  • Meanwhile prepare the noodles according to the packet instructions, drain and add to the pan along with the sesame seeds. Mix well.

Nutrition Facts : Calories 347.8, Fat 18.2, SaturatedFat 2.2, Cholesterol 31.8, Sodium 460.1, Carbohydrate 33, Fiber 4.1, Sugar 8.7, Protein 15.6

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

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:  Chop and measure all your ingredients before you start cooking to ensure a smooth and efficient cooking process.
  •  
  • Choosing the Right Noodles:  Use a noodle variety that pairs well with stir-fries, such as thin noodles like rice noodles or ramen noodles, or thicker noodles like udon or soba noodles.
  •  
  • Searing the Chicken:  Sear the chicken in a hot pan or wok until golden brown for maximum flavor and texture.
  •  
  • Using Fresh Vegetables:  Opt for fresh, crisp vegetables for the best taste and texture. Vegetables like broccoli, carrots, bell peppers, and bok choy are commonly used in stir-fries.
  •  
  • Seasoning and Sauces:  Experiment with different seasonings and sauces to create a stir-fry with your desired flavor profile. Soy sauce, oyster sauce, hoisin sauce, and teriyaki sauce are popular options.
  •  
  • Controlled Heat:  Maintain medium-high heat throughout the stir-frying process to ensure even cooking and prevent burning.
  •  
  • Adding Noodles:  Add cooked noodles to the stir-fry towards the end of the cooking process to prevent them from becoming overcooked and mushy.
  •  
  • Finishing Touches:  Garnish the stir-fried chicken with noodles with fresh herbs like cilantro or scallions for added flavor and visual appeal.
  •  

Conclusion:

Stir-fried chicken with noodles is a versatile and flavorful dish that can be customized to your preferences. By following these tips, you can create a delicious and satisfying stir-fry that is perfect for a quick and easy weeknight meal. Experiment with different ingredients and flavors to discover your favorite stir-fry combinations. Whether you prefer a classic stir-fry or something with a unique twist, this dish is sure to satisfy your taste buds. So grab your wok or large skillet, gather your ingredients, and let's get stir-frying!

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