Description
This Chicken Stir Fry Noodles recipe is a flavorful and satisfying dish that is quick and easy to make. Tender chicken, crisp vegetables, and savory noodles come together in a delicious Asian-inspired stir-fry.
Ingredients
Scale
Main Ingredients:
- 8 oz egg noodles or lo mein noodles
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
Instructions
- Cook the noodles: Cook the noodles according to package instructions, then drain and set aside.
- Prepare the chicken: Toss the sliced chicken with cornstarch.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok, cook the chicken until browned and cooked through. Remove and set aside.
- Stir-fry the vegetables: Add the remaining oil to the pan, stir-fry the bell pepper, snap peas, and carrots. Add garlic and ginger.
- Make the sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, honey, chicken broth, and cornstarch.
- Combine everything: Return the chicken to the pan with the cooked noodles. Pour the sauce over and toss to coat. Cook until the sauce thickens and everything is heated through.
- Serve: Serve hot and enjoy!
Notes
- You can substitute chicken with tofu, shrimp, or beef.
- Add chili sauce for extra heat.
- Garnish with sliced green onions or sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 7g
- Sodium: 880mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
