You will never want to order take away chicken stir fry noodles after you try out this delicious, healthy and colourful recipe. It’s one of our favourite quick and simple weekday night meals - it only takes around 30 minutes to prepare!
Stir fry is a great way to incorporate veggies into your diet in a non-boring way. For this recipe, you can use any vegetable you like and whatever is in season. What makes this recipe special is the combination of different seasonings and flavours. The special marinade that I use in this recipe tenderise and season the chicken perfectly.
Why This Recipe Works
- It is an easy recipe to follow with step-by-step pictures and instructions.
- You can use any vegetables you have in your fridge to incorporate with teriyaki chicken and noodles.
- You can marinate the chicken a day in advance, it will taste even better!
- The marinade for the chicken is also used as the sauce for stir-frying the vegetables.
Ingredients and Substitutes
Ingredients for the marinade
- Garlic Ginger Paste - I use homemade Garlic Ginger Paste for my Asian inspired recipes which I prepare beforehand in batches. It adds an incredible spicy flavour and amazing colour to the chicken.
- Teriyaki Sauce - It is a Japanese tangy, sweet&sour sauce that is perfect for stir fry dishes and marinades.
- Soy Sauce - I use Kikkoman all-purpose soy sauce for this recipe. Increase the amount if you want to use a low-sodium version or add extra salt.
- Hoisin Sauce - It is a thick&fragrant sauce common in Chinese cooking as a glaze for meat, an addition to stir fry, or as a dipping sauce.
- Mirin - It is a rice wine used as a flavouring in Japanese cooking. You can substitute it with dry sherry or sweet marsala wine. You can buy it from Asian shops or large supermarkets as well as from .
- Rice wine - It is made by the fermentation of rice starch, traditionally used in Asian cooking. You can substitute rice wine with Shaoxing wine or sake.
- Oyster Sauce - It is a rich&thick sauce that is used in Chinese cuisine that is made from oyster extracts, sugar, salt and water thickened with corn starch.
- Cornflour - It thickens the sauce, a teaspoon is enough for the amount of the sauce used in this recipe.
Ingredients for the stir fry noodles
- Chicken - Both chicken breast and thighs can be used for this recipe. If you want to use frozen chicken, thaw it overnight before marinating.
- Vegetables - You can use any vegetables you like and that are in season. The most common vegetables used for stir fry are broccoli, mushrooms (especially oyster, shiitake or wood ears), peppers, onions, spring onions, carrots, cabbage, green beans, mange tout, cauliflower, baby sweetcorn, sugar snaps, peas, courgettes and aubergines.
- Noodles - To make this quick&easy dish even quicker, I usually use pre-cooked egg noodles but you can cook your own choice of noodles if you prefer.
Although this chicken and noodles with vegetables is a very simple recipe, you need to follow a few tips and steps to achieve the best results:
- Marinating & cooking the chicken - In a mixing bowl combine all the marinating ingredients and add the chicken making sure they are covered with the marinade. Cover the bowl with a lid or cling film, and let them marinate in the fridge for an hour (preferably 5 to 6 hours if you have time). Take the chickens out of the fridge half an hour before you start cooking for them to get to room temperature. Remove the chicken from the marinade and place them on a tray, keep the marinade to add to the stir fry later. Preheat the oven to 180 °C and then cook the chicken for 20-22 minutes. (The time depends on the size and cut of the chicken pieces. You can use a to make sure they are cooked.) When the chicken is cooked, cover them with tin foil and let them rest while you are cooking the vegetables.
- Stir frying the vegetables - Cook the egg noodles in boiling water (with salt and olive oil) until al dente. Set aside the cooked noodles. If you are using pre-cooked noodles, skip this step. Heat a large wok with vegetable oil. Add sliced carrots, broccoli, and beans (or whole mange touts, sugar snap beans), cook for a few minutes before adding the peppers and the cabbage. Cook for a few more minutes, make sure not to overcook as they should be still crunchy.
Add the marinade left from the chicken then add the cooked noodles. Slice the chicken breast and add them to the wok. You can add the juice that came out of the chicken while resting for extra flavor. Stir well until all combined and then serve it with coriander, chili, or spring onion garnish on top.
For more delicious, easy&quick recipes why not try:
If you are using dry noodles, you need to cook them before adding them to your stir fry dish. For most noodles, cooking them for a few minutes in boiling water is enough. Pre-cooked noodles don't need to be cooked again and can be added straight from the packaging to the stir fry.
This healthy, delicious and colourful stir fry dish has only 394 kcal per portion when following the recipe with the exact amount of ingredients.
You can store the leftovers refrigerated in an airtight container for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months.
Top Tips From the Chef
- Before cooking the chicken breasts, make sure they get to room temperature. This is necessary for chicken breasts to cook evenly.
- When the chicken breasts are cooked, cover them with tin foil and set them aside. Resting them (or any meat) helps to preserve the juiciness of the meat.
- Don't throw away the marinade remaining in the bowl after you marinate the chicken, as well as the juice of the cooked chicken breasts. Instead, add them to your stir fry when cooking. Adding the marinade and meat juice to your stir fry gives the dish a great flavour and adds dimension!
- Try to cut the vegetables to the same size. This will make sure that all veggies cook evenly.
- Make sure the vegetable oil is sizzling hot before you start cooking the vegetables. Otherwise, they will get too watery. This will cause the vegetables to lose their flavours and give them an unpleasant soft texture. Stir fry is all about cooking the veggies fast at high heat to preserve the flavours inside the ingredients.
- Always start with the vegetables that take longer to cook and keep stirring the veggies while cooking. I like my vegetables quite crunchy but you can cook longer if you like them soft.
I hope you enjoy the process of making these Chicken Stir Fry Noodles as much as you would enjoy eating them! 🙂
Bon appétit! / Afiyet Olsun!
Chicken Stir Fry Noodles
For Marinating the Chicken
- 1 tablespoon ginger garlic paste
- 80 ml teriyaki sauce
- 40 ml soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon mirin
- 1 tablespoon rice wine
- 1 tablespoon oyster sauce
- 1 teaspoon flaked chilli You can adjust to your taste
- ½ teaspoon crashed black pepper
- 1 teaspoon corn flour
For the Stir Fry
- 1 tablespoon vegetable oil
- 1 medium carrot (thinly sliced)
- 100 g broccoli (small fleurets)
- 100 g mange tout (sugar snap beans)
- 1 red capsicum pepper (sliced)
- 3 spring onions (sliced)
- 200 g white cabbage (shredded)
- 500 g chicken breast marinated for at least 2 hours (preferably 5-6 hours if you have time)
- 1 red chilli (finely chopped)
- 2 tablespoon coriander (chopped)
- 320 g egg noodles (if you use pre-cooked ones, use 4 serving)
Marinating the Chicken
- In a mixing bowl combine all the marinating ingredients and add the chicken making sure they are covered with the marinade.
- Cover the bowl with a lid or cling film, and let them marinate in the fridge for an hour (preferably 5 to 6 hours if you have time).
- Take the chickens out of the fridge half an hour before you start cooking for them to get to room temperature.
- Remove the chicken from the marinade and place them on a tray, keep the marinade to add to the stir fry later.
- Preheat the oven to 180 °C and cook the chicken for 20-22 minutes.
- When chicken is cooked, cover with tin foil and let them rest while you are cooking the vegetables.
- Cook the egg noodles in boiling water (with salt and olive oil) until al dente. Set aside the cooked noodles. If you are using pre-cooked noodles, skip this step.
- Heat a large wok with vegetable oil.
- Add sliced carrots, broccoli, and whole mange touts (sugar snap beans), cook for a few minutes.
- Add the peppers and the cabbage, cook for a few more minutes (make sure not to overcook as they should be still crunchy).
- Add the marinade left from the chicken then add the cooked noodles.
- Slice the chicken breast and add them to the wok. You can add the juice that came out of the chicken while resting for extra flavor.
- Stir well until all combined and serve it with coriander, chili, and spring onion garnish on top.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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