Introduction
Craving a flavorful and satisfying meal that comes together in a flash? This Chicken Noodles recipe is your new weeknight go-to. It’s a simple, classic stir-fry featuring tender chicken, a colorful medley of vegetables, and chewy noodles all tossed in a savory, umami-rich sauce. It’s a versatile, one-pan wonder that’s faster and more delicious than takeout.
Why You’ll Love These Chicken Noodles
- Lightning Fast: This entire meal can be on the table in under 20 minutes, perfect for busy evenings.
- Complete Meal: It’s a balanced dish with protein, vegetables, and carbohydrates all in one pan.
- Endlessly Customizable: Use your favorite vegetables or add-ins to make it your own.
- Rich and Savory Flavor: The simple stir-fry sauce packs a punch of flavor.
- Easy Cleanup: With just one pan, cleanup is a breeze.
Ingredients
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast, cut into thin strips or cubes
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- ½ teaspoon black pepper
For the Noodles & Vegetables:
- 8 oz (225g) dried noodles (spaghetti, egg noodles, or ramen noodles work well)
- 1 tablespoon vegetable oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 large carrot, julienned or thinly sliced
For the Stir-Fry Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (or more soy sauce for a vegetarian option)
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon sugar or honey
- A pinch of red pepper flakes (optional)
Equipment You’ll Need:
- Large skillet or wok
- Large pot for cooking noodles
- Small bowl for sauce
- Tongs or spatula
Instructions
Part 1: Prepare Your Ingredients
- Marinate the Chicken: In a medium bowl, toss the chicken strips with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and black pepper. Set aside.
- Cook the Noodles: Cook the noodles according to the package directions in a large pot of boiling water until they are al dente. Drain and set aside.
- Make the Sauce: In a small bowl, whisk together all the stir-fry sauce ingredients: soy sauce, oyster sauce, rice vinegar, sesame oil, cornstarch, sugar, and red pepper flakes (if using). Set aside.
Part 2: Cook the Stir-Fry
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. Remove the chicken from the pan and set it aside.
- Sauté the Vegetables: Add the sliced onion, red bell pepper, broccoli, and carrot to the same skillet. Cook for 5-7 minutes, stirring frequently, until the vegetables are tender-crisp. Add the minced garlic and cook for one more minute until fragrant.
- Add Everything Back In: Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles.
- Pour the Sauce: Give the stir-fry sauce a quick whisk, then pour it over the noodles, chicken, and vegetables.
- Toss and Serve: Use tongs to toss everything together, coating all the ingredients evenly in the sauce. Cook for 1-2 more minutes until the sauce has thickened and everything is piping hot.
Storage and Essential Tips for the Best Chicken Noodles
- Prep Ahead: The key to a fast stir-fry is to have all your ingredients prepped and ready to go before you start cooking.
- Don’t Overcook the Noodles: Cook the noodles until they are al dente (firm to the bite) since they will cook a little more in the skillet with the sauce.
- The Cornstarch Trick: Adding cornstarch to the chicken helps to tenderize it and gives it a nice silky texture. It also helps to thicken the sauce.
- Oyster Sauce: While optional, a tablespoon of oyster sauce adds a wonderful depth of flavor to the sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Share Your Creation!
Did you make this quick and delicious Chicken Noodles? We’d love to see it! Share your photos on Instagram and tag @FoodieIdeas and use the hashtag #ChickenNoodles.
