Tender chicken, crisp veggies, and slurp-worthy noodles tossed in a savory-sweet garlic soy sauce—it’s your favorite takeout made better at home!
A Satisfying, Saucy Weeknight Favorite
There’s something about the aroma of sizzling garlic, juicy chicken, and sesame oil that instantly makes the kitchen feel alive. Stir fry noodles are my go-to when I need something quick, comforting, and guaranteed to satisfy every craving.
The best part? It all comes together in one pan—and usually faster than it takes to order takeout. I’ve been making variations of this dish for years, tweaking the sauce to perfection and swapping in whatever veggies I have on hand. Whether it’s a busy Monday night or a Friday “fakeout” night, this Chicken Stir Fry Noodle recipe is always a hit.
🥢 Key Ingredients (And Why They Matter)
Chicken Breast (or Thighs)
Lean, quick-cooking, and protein-rich, chicken breast slices soak up the marinade beautifully. Chicken thighs are juicier and more forgiving—use whichever you prefer.
Stir Fry Noodles (Lo Mein, Udon, or Rice Noodles)
The heart of the dish! Lo mein or wheat noodles offer that chewy texture, while rice noodles make it gluten-free. Cook according to the package and rinse briefly to avoid sticking.
Soy Sauce (Low Sodium Preferred)
The backbone of the stir fry sauce—adds deep umami and saltiness. Use a low-sodium variety to control the seasoning balance.
Oyster Sauce
This thick, slightly sweet sauce adds depth, body, and an irresistible glossy finish. It’s a must for classic stir fry flavor.
Garlic & Ginger
Aromatics that wake up the whole dish. Fresh is best—mince finely for a bold punch.
Mixed Vegetables (Bell Peppers, Carrots, Snap Peas, Broccoli)
Add color, crunch, and nutrition. Slice thinly so they cook quickly and evenly in the wok or skillet.
Sesame Oil
Just a drizzle at the end gives that signature nutty aroma. It’s strong, so a little goes a long way!
Cornstarch (for Slurry)
Mixed with water, it helps thicken the sauce so it coats the noodles perfectly.
🔥 Step-by-Step Instructions
1. Prep the Ingredients
Slice chicken thinly against the grain and set aside. Prep all veggies and mix sauce ingredients in a bowl (soy sauce, oyster sauce, garlic, ginger, cornstarch slurry, and a touch of sugar if you like it sweeter). Having everything ready is key—stir fry goes fast!
2. Cook the Noodles
Boil noodles according to package directions. Drain and rinse briefly under cool water to prevent sticking. Toss with a tiny bit of oil to keep separate.
3. Sear the Chicken
Heat oil in a large wok or skillet over medium-high heat. Add chicken in a single layer and cook until lightly browned and cooked through, about 4–5 minutes. Remove from pan and set aside.
4. Sauté the Vegetables
Add more oil if needed. Toss in the veggies and stir fry 2–3 minutes until crisp-tender. Don’t overcook—you want some bite left!
5. Combine Everything
Return the chicken to the pan along with the cooked noodles. Pour in the stir fry sauce and toss well to coat everything evenly. Let the sauce bubble and thicken slightly, about 1–2 minutes.
6. Finish with Sesame Oil
Turn off the heat and drizzle with sesame oil. Give it one final toss before plating.
🍽️ Serving Suggestions
Serve in large shallow bowls, garnished with:
- Sliced green onions
- Toasted sesame seeds
- A squeeze of lime or a dash of sriracha for spice
Pair with:
- Steamed dumplings or veggie spring rolls
- A simple cucumber salad with rice vinegar
- Green tea or a light lager
For crunch, top with crushed peanuts or crispy wontons!
🧊 Storage & Reheating Tips
Refrigeration
Store leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid the microwave if possible—it can dry out the noodles.
Freezing
Freeze for up to 2 months, though noodles may slightly soften. Thaw overnight and reheat in a pan to revive texture. Stir in fresh veggies for a quick refresh.
❤️ Final Thought
Chicken Stir Fry Noodles is a weeknight hero—fast, flavorful, and flexible. It’s easy to customize with whatever veggies or protein you have on hand, and the sauce is so good it’ll have you licking the spoon.
Give it a try and make it your own! Swap in tofu, shrimp, or beef, or add chili paste for heat. Share your version in the comments or tag me on social—I’d love to see your stir fry creations!
Print
Chicken Stir Fry Noodles Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Quick, colorful, and incredibly flavorful, these Chicken Stir Fry Noodles bring together tender chicken, crisp vegetables, and chewy noodles in a mouthwatering garlic-soy sauce. Perfect for busy weeknights, it’s a healthier homemade version of your favorite takeout—with endless room for customization!
Ingredients
8 oz lo mein, rice, or udon noodles
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 tbsp vegetable oil (plus more as needed)
2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas, broccoli)
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp soy sauce (low sodium)
1 tbsp oyster sauce
1 tsp cornstarch + 2 tbsp water (for slurry)
1 tsp sugar (optional)
1 tsp sesame oil
Salt & pepper, to taste
Green onions and sesame seeds for garnish (optional)
Instructions
Prepare Ingredients
Cook noodles according to package instructions. Drain, rinse with cool water, and toss with a little oil to prevent sticking. Slice chicken and vegetables; set aside.Make the Sauce
In a small bowl, mix soy sauce, oyster sauce, cornstarch slurry, garlic, ginger, and sugar (if using). Stir well and set aside.Cook Chicken
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer, season with salt and pepper, and cook for 4–5 minutes until golden and cooked through. Remove and set aside.Sauté Vegetables
In the same pan, add a bit more oil and sauté vegetables for 2–3 minutes until just tender-crisp.Combine and Toss
Return chicken to the pan, add cooked noodles, and pour in the sauce. Toss everything to coat and let cook 2–3 more minutes until the sauce thickens and noodles are glossy.
Finish and Serve
Remove from heat, drizzle with sesame oil, and top with green onions and sesame seeds if desired. Serve immediately.
Notes
Refrigeration:
Store leftovers in an airtight container for up to 4 days. Reheat in a skillet with a splash of water or broth.
Freezing:
Freeze for up to 2 months. Thaw overnight and reheat on the stovetop for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 460
- Sodium: 750mg
- Carbohydrates: 45g
- Protein: 32g
- Cholesterol: 75mg
Keywords: Chicken Stir Fry Noodles Recipe
FAQ
Can I use frozen vegetables?
Yes! Just thaw slightly and pat dry to avoid excess moisture in the pan. Cook a minute longer to ensure they heat through.
What kind of noodles are best?
Lo mein, udon, ramen, or rice noodles all work great. Just be sure not to overcook them.
Can I make it gluten-free?
Absolutely. Use rice noodles and tamari or coconut aminos instead of soy sauce.
How do I keep noodles from getting mushy?
Cook just until al dente, rinse briefly, and toss with oil. Don’t overcook during the stir fry phase.