How to Make Chicken Noodle Stir-Fry

Chicken noodle stir-fry is the answer to those nights when you need dinner on the table fast but still want something delicious and satisfying. This recipe comes together in just 15 – 20 minutes from start to finish, with tender chicken, chewy noodles and crisp vegetables all tossed in a savoury soy-based sauce. The key is having everything prepped and ready before you start cooking, because once the wok or pan heats up, the whole dish cooks in minutes. It is the kind of quick weeknight meal that tastes better than takeout and uses simple ingredients you probably already have in your kitchen.

This recipe uses boneless chicken cubes that cook quickly over high heat and stay tender. The sauce is a simple mix of soy sauce, oyster sauce, sesame oil and a touch of brown sugar for balance. You can use any quick-cooking vegetables you have on hand, like bell peppers, broccoli or cabbage. The noodles are cooked separately and then tossed into the stir-fry at the end to soak up all the flavour. That is exactly what a great stir-fry should be.

Chicken noodle stir-fry with Zorabian Boneless Chicken Cubes, egg noodles, broccoli, red bell pepper and green onions in a glossy soy sauce, served in a dark wok with chopsticks

Chicken Noodle Stir-Fry Recipe

Serves: 3 to 4 
Prep time: 10 minutes
Cook time: 8 minutes
Total time: 18 minutes

Ingredients

For the Chicken and Noodles

  • 400g Boneless Chicken Cubes
  • 200 g dried egg noodles or rice noodles
  • 3 tbsp vegetable oil or sesame oil (divided)

For the vegetables

  • 1 red or yellow bell pepper, thinly sliced
  • 1 cup broccoli florets, cut small
  • 1 medium carrot, julienned or thinly sliced
  • 3 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated or minced
  • 3 green onions, cut into 5 cm lengths (white and green parts separated)

For the stir-fry sauce

  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • 1/2 tsp black pepper
  • 2 tbsp water

For garnish (optional)

• Toasted sesame seeds
• Sliced green onions
• Red chilli flakes

Steps

  1. Cook the noodles according to package instructions. Drain and rinse under cold water to stop the cooking. Toss with a drizzle of oil to prevent sticking and set aside.
  2. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, black pepper and water. Set the sauce aside.
  3. Heat 2 tablespoons of vegetable oil in a large wok or frying pan over high heat until very hot and almost smoking. Add the boneless chicken cubes in a single layer. Let them sear without moving for 1 to 2 minutes until golden brown on the bottom, then stir-fry for another 2 to 3 minutes until cooked through. Transfer the chicken to a plate and set aside.
  4. Add the remaining 1 tablespoon of oil to the same wok. Add the minced garlic, grated ginger and the white parts of the green onions. Stir-fry for 30 seconds until fragrant.
  5. Add the sliced bell pepper, broccoli florets and julienned carrot to the wok. Stir-fry over high heat for 2 to 3 minutes until the vegetables are crisp-tender. They should still have a slight crunch.
  6. Return the cooked chicken to the wok along with any juices from the plate. Add the cooked noodles and the green parts of the green onions. Pour the prepared sauce over everything.
  7. Toss everything together over high heat for 1 to 2 minutes until the noodles are heated through and well coated with the sauce. The sauce should be glossy and cling to the noodles and chicken.
  8. Turn off the heat. Taste and adjust seasoning with more soy sauce if needed. Garnish with toasted sesame seeds, sliced green onions or red chilli flakes if using. Serve immediately while hot.

Tips for Best Results:

  • Prep everything before you start cooking. Stir-fry happens very fast over high heat, so you need all your ingredients chopped, measured and ready to go.
  • Use high heat for stir-frying. This creates the characteristic smoky flavour and keeps vegetables crisp instead of soggy.
  • Do not overcrowd the wok. If your wok or pan is too small, cook the chicken in batches. Overcrowding causes steaming instead of searing.
  • Cut vegetables into similar sizes so they cook evenly. Thin slices and small pieces cook faster and give better texture.
  • Rinse cooked noodles under cold water after draining. This removes excess starch and prevents them from clumping together. Toss with a little oil to keep them separated.
  • You can swap vegetables based on what you have. Cabbage, snap peas, mushrooms, bok choy and baby corn all work well in stir-fry.
  • Add the sauce at the end and toss quickly. This prevents the noodles from becoming soggy and keeps everything glossy.
  • For extra flavour, add a splash of rice vinegar or a drizzle of chilli oil at the end.
  • This stir-fry is best eaten fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over medium heat with a splash of water.

Chicken noodle stir-fry is proof that quick meals can still be delicious and satisfying. With tender chicken, chewy noodles and crisp vegetables all tossed in a savoury sauce, this 15-minute recipe delivers everything you want in a weeknight dinner. That is exactly what great fast cooking should be.

Visit shop.zorabian.com to order Zorabian Boneless Chicken Cubes and try this recipe today.

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