Name: Chicken Stir Fry with Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 pounds boneless skinless chicken thighs (sliced into thin 1/2-inch wide bite-sized pieces); 4 tablespoons soy sauce (divided); 2 teaspoons rice vinegar; 1 teaspoon cornstarch; 1 pound udon noodles (prepared according to package directions); 2 tablespoons oyster sauce; 1 tablespoon toasted sesame oil; 2 to 3 cloves garlic (finely minced); 1 tablespoon fresh ginger (finely minced or grated, or to taste); 2 tablespoons neutral oil (or as needed); 1 medium yellow onion (thinly sliced vertically); 1 medium carrot (peeled and julienned); 2 cups bok choy pieces (trimmed and sliced into 2-inch wide segments); 2 to 3 pieces scallions (sliced into thin rounds); 1 piece red chile pepper (or green chile, sliced very thin for optional garnishing); Optional garnishes (toasted sesame seeds, additional sliced scallion, chopped cilantro, lime wedges for squeezing)

Jump to Recipe Print Recipe

There’s something undeniably satisfying about a steaming bowl of Chicken Stir Fry with Noodles. With its vibrant colors, delightful textures, and a perfect balance of flavors, this dish brings a burst of life to your dinner table. The tender chicken, fresh vegetables, and savory sauce combine to create a meal that’s not only quick to whip up but also packed with nutrition. Let’s dive into this delicious recipe that you can make any day of the week!

Why I Love This Recipe

This Chicken Stir Fry with Noodles is one of those dishes that comes together in a flash, making it perfect for busy weeknights. The versatility of the ingredients means you can easily swap in whatever you have on hand, whether it’s different vegetables or even noodles. Plus, the flavor is simply out of this world! The combination of soy sauce, oyster sauce, and sesame oil creates a rich, umami-packed base that clings beautifully to the chicken and noodles. And let’s not forget the crunch of fresh vegetables—it’s a feast for both the eyes and the palate!

What Goes Into Chicken Stir Fry with Noodles

2 pounds boneless skinless chicken thighs, sliced into thin 1/2-inch wide bite-sized pieces (you can substitute with boneless skinless chicken breasts)
4 tablespoons soy sauce, divided (choose reduced sodium or dark soy sauce based on your preference)
2 teaspoons rice vinegar
1 teaspoon cornstarch
1 pound udon noodles, prepared according to package directions (or substitute with yakisoba, ramen, or your favorite noodles)
2 tablespoons oyster sauce
1 tablespoon toasted sesame oil
2 to 3 cloves garlic, finely minced
1 tablespoon fresh ginger, finely minced or grated, or to taste (can substitute with ground ginger)
2 tablespoons neutral oil, or as needed (options include grapeseed, canola, or vegetable oil)
1 medium yellow onion, thinly sliced vertically (white onion can also be used)
1 medium carrot, peeled and julienned
2 cups bok choy pieces, trimmed and sliced into 2-inch wide segments
2 to 3 scallions, sliced into thin rounds (keep white and green parts separated)
Red chile pepper, or green chile, sliced very thin for optional garnishing (or use red pepper flakes)
Optional garnishes: toasted sesame seeds, additional sliced scallion, chopped cilantro, lime wedges for squeezing

Gear Up: What to Grab

Wok or large skillet: Essential for achieving that perfect stir-fry sear.
Sharp knife: For slicing the chicken and vegetables with precision.
Cutting board: A must-have for prepping your ingredients.
Measuring spoons: For accurate measurements of sauces and seasonings.
Spatula or wooden spoon: Ideal for stirring and tossing your ingredients.

Stepwise Method: Chicken Stir Fry with Noodles

Step 1: Marinate the Chicken

In a medium bowl, combine the sliced chicken thighs with 2 tablespoons of soy sauce, rice vinegar, and cornstarch. Mix well to ensure the chicken is evenly coated. Let it marinate for about 15-20 minutes while you prepare the other ingredients.

Step 2: Cook the Noodles

Prepare the udon noodles according to the package directions. Once cooked, drain and set aside. If desired, toss with a drizzle of sesame oil to keep them from sticking.

Step 3: Heat the Oil

In a large wok or skillet, heat 1 tablespoon of neutral oil over medium-high heat. Once hot, add the marinated chicken in a single layer. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

Step 4: Sauté the Aromatics

Add another tablespoon of oil to the pan if needed. Toss in the minced garlic and ginger, stirring continuously for about 30 seconds until fragrant.

Step 5: Add the Vegetables

Add the sliced onion, carrot, and bok choy to the pan. Stir-fry for about 3-4 minutes or until the vegetables are tender-crisp.

Step 6: Combine Everything

Return the cooked chicken to the pan with the vegetables. Add the cooked noodles, remaining 2 tablespoons of soy sauce, oyster sauce, and toasted sesame oil. Toss everything together until well combined and heated through, about 2-3 minutes.

Step 7: Garnish and Serve

Remove from heat and garnish with sliced scallions, red chile pepper, and optional toppings like sesame seeds or cilantro. Serve hot with lime wedges on the side for an extra zing!

In-Season Flavor Ideas

Bell Peppers: Add sliced bell peppers for a pop of color and sweetness.
Snow Peas: These add a delightful crunch and are perfect for stir-frying.
Broccoli Florets: A classic stir-fry vegetable that pairs wonderfully with chicken.
Baby Corn: Adds a unique texture and a hint of sweetness to the dish.

Common Errors (and Fixes)

Overcrowding the Pan: This can lead to steaming rather than frying. Cook the chicken in batches if necessary.
Not Marinating Long Enough: Allowing the chicken to marinate enhances its flavor and tenderness.
Using Too Much Sauce: Balance is key; too much sauce can make the dish soggy. Start with less and add more if needed.
Overcooking the Vegetables: Aim for tender-crisp vegetables for the best texture and color.

Make-Ahead & Storage

This Chicken Stir Fry with Noodles can be made ahead of time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or stir-fry in a pan for a few minutes to regain that fresh texture. If you plan to make it ahead, consider keeping the noodles and vegetables separate until just before serving to prevent sogginess.

Ask & Learn

Can I use different types of noodles?

Absolutely! While udon noodles are traditionally used, feel free to substitute with yakisoba, ramen, or even spaghetti noodles based on your preference.

How do I make this dish gluten-free?

To make this Chicken Stir Fry with Noodles gluten-free, use gluten-free soy sauce or tamari, and choose noodles made from rice or other gluten-free grains.

Can I add more vegetables?

Of course! This recipe is highly adaptable. Add any vegetables you love or have on hand, such as bell peppers, zucchini, or mushrooms.

What can I serve with this dish?

This stir-fry is a complete meal on its own, but you can serve it with a side of steamed rice or a fresh salad for extra crunch and freshness.

The Last Word

This Chicken Stir Fry with Noodles is not just a meal; it’s a celebration of flavors and textures that comes together in a matter of minutes. With its juicy chicken, fresh vegetables, and tantalizing sauces, it’s sure to become a favorite in your household. Whether you’re cooking for family or hosting friends, this dish is bound to impress!

Incorporate this recipe into your weekly meal rotation, and watch as it brings smiles to the dinner table. So, grab your wok, gather your ingredients, and let the aroma of Chicken Stir Fry with Noodles fill your kitchen. Enjoy every bite!