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These Chicken Stir Fry Noodles are the perfect solution for a quick, flavorful, and satisfying weeknight dinner.
Tender pieces of chicken, crisp vegetables, chewy noodles, scrambled eggs, and fresh green onions are tossed together in a delicious homemade sauce made with low-sodium soy sauce, hoisin sauce, garlic, ginger, and rice vinegar. A little sriracha adds just the right amount of heat.
This easy noodle stir fry comes together in about 30 minutes, making it ideal for busy weeknights when you want a homemade meal without spending hours in the kitchen.
The best part? You can easily customize this recipe with whatever vegetables and noodles you already have in your pantry or refrigerator.
Why You’ll Love These Stir Fry Noodles
There are plenty of reasons to add this recipe to your regular dinner rotation.
It’s quick. Once your ingredients are prepped, everything cooks in one skillet in just a few minutes.
It’s a complete meal. You get protein from the chicken and eggs, carbohydrates from the noodles, and plenty of vegetables in every serving.
It’s packed with flavor. Garlic, fresh ginger, soy sauce, hoisin sauce, rice vinegar, and sriracha create a savory, slightly sweet, tangy, and spicy sauce.
It’s customizable. Use broccoli, mushrooms, bell peppers, carrots, bok choy, or any combination of your favorite vegetables.
It’s better than takeout. You control the ingredients, the amount of sodium, and the level of spice while still getting that delicious restaurant-style stir fry flavor.
Ingredients You’ll Need
Chicken
Use 1 ¼ pounds boneless, skinless chicken breasts or thighs. Slice the chicken thinly and cut it into bite-sized pieces so it cooks quickly and evenly.
Chicken thighs will give you a slightly richer and juicier result, while chicken breasts are leaner and work just as well.
Before cooking, toss the chicken with 1 tablespoon of low-sodium soy sauce. This simple step adds flavor from the very beginning.
Noodles
You need 6 ounces of dry long noodles.
Soba noodles, udon noodles, whole wheat spaghetti, or whole wheat linguine all work well in this recipe.
Don’t worry if you don’t have traditional Asian noodles in your pantry. Spaghetti makes a surprisingly delicious stir fry!
Vegetables
You’ll need about 6 cups of thinly sliced vegetables.
For the version shown here, I used:
- 8 ounces cremini mushrooms
- 1 red bell pepper
- 1 small head of broccoli
You can easily substitute or add carrots, bok choy, snap peas, cabbage, or zucchini.
Homemade Stir Fry Sauce
The sauce is what brings everything together. You’ll need:
- 4 tablespoons low-sodium soy sauce, divided
- 2 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon rice wine vinegar
- 1 small bunch green onions
- 1 to 2 teaspoons sriracha, or more to taste
The combination of soy sauce and hoisin creates a rich savory base, while garlic and ginger add freshness and warmth. Rice vinegar balances everything with a little acidity.
How to Make Chicken Stir Fry Noodles
Prepare the Chicken
Place the sliced chicken in a bowl and toss it with 1 tablespoon soy sauce.
Let it sit while you prepare the remaining ingredients.
You don’t need a long marinade for this recipe. Even a few minutes gives the chicken extra flavor.
Make the Stir Fry Sauce
In a small bowl or measuring cup, combine three-quarters of the sliced green onions with the remaining 3 tablespoons of soy sauce, hoisin sauce, minced garlic, fresh ginger, and rice wine vinegar.
Stir everything together and set it close to the stove.
Reserve the remaining green onions for garnishing the finished dish.
Pro tip: Have your sauce, vegetables, chicken, noodles, and eggs ready before you start cooking. Stir frying moves quickly, so you won’t have much time to measure ingredients once the skillet is hot.
Cook the Noodles
Bring a large pot of salted water to a boil.
Cook the noodles according to the package directions, but stop cooking them 1 to 2 minutes before they are fully done.
You want them to be very al dente and still slightly firm.
Drain the noodles and toss them with ½ tablespoon of oil to prevent them from sticking together.
The noodles will finish cooking later in the skillet, so don’t worry if they seem a little too firm at this point.
Cook the Chicken
Heat a large skillet or wok over medium-high heat.
Add ½ tablespoon of oil.
Once the oil is hot, add the chicken. Cook for approximately 3 to 4 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
Transfer the chicken to a plate and set aside.
Tip: Avoid overcrowding the skillet. If your pan isn’t large enough, cook the chicken in batches. This helps the chicken brown instead of steaming.
Stir Fry the Vegetables
Using the same skillet, add the remaining 1 tablespoon of oil.
Add your vegetables and stir fry for about 3 to 4 minutes.
The vegetables should begin to brown and soften while still maintaining some of their crispness.
That’s one of the secrets to great stir fry noodles: don’t overcook the vegetables.
You want the mushrooms tender, the broccoli vibrant and slightly crisp, and the bell peppers still pleasantly crunchy.
Add the Sauce and Noodles
Pour half of the prepared green onion sauce mixture into the skillet.
Stir fry for about 1 minute, allowing the garlic and ginger to become fragrant.
Add the cooked noodles.
Using tongs, toss everything together so the sauce coats the noodles and vegetables evenly.
Cook for about 30 seconds.
At this point, the noodles should start soaking up all those delicious flavors.
Add the Eggs, Chicken, and Sriracha
Now add the lightly beaten eggs, sriracha, cooked chicken, and remaining sauce mixture.
Continue tossing and stir frying for another 1 to 2 minutes, until the eggs are fully cooked and the noodles are tender.
Give everything a good toss so the chicken, vegetables, eggs, and noodles are evenly distributed.
Taste and adjust the seasoning if needed.
If you prefer a saltier flavor, add a small splash of soy sauce. If you like your food spicy, add more sriracha.
Garnish and Serve
Remove the skillet from the heat.
Sprinkle the reserved sliced green onions over the top.
Serve your Chicken Stir Fry Noodles immediately while they’re hot.
The combination of chewy noodles, tender chicken, crisp vegetables, fluffy egg, and savory sauce makes every bite incredibly satisfying.
The Best Vegetables for Stir Fry Noodles
One of the best things about this recipe is how flexible it is.
You don’t have to use exactly the vegetables listed in the recipe.
Try adding:
- Carrots
- Bok choy
- Snow peas
- Snap peas
- Cabbage
- Zucchini
- Baby corn
- Green beans
- Spinach
- Red or yellow bell peppers
- Bean sprouts
For the best texture, slice harder vegetables such as carrots and broccoli fairly thinly so they cook quickly.
Tips for the Best Chicken Stir Fry Noodles
Use High Heat
A hot skillet helps brown the chicken and vegetables quickly while giving the dish that classic stir fry flavor.
Don’t Overcook the Noodles
Cook them until they’re very al dente before adding them to the skillet. They’ll continue cooking with the sauce.
Prep Everything First
This is especially important for stir fry recipes. Once the pan is hot, the cooking happens quickly.
Have your chicken, vegetables, noodles, sauce, and eggs ready before you begin.
Don’t Overcrowd the Pan
Too many ingredients at once can lower the temperature of your skillet and cause everything to steam instead of stir fry.
Keep the Vegetables Crisp
Slightly crunchy vegetables provide the perfect contrast to the tender noodles and chicken.
Adjust the Spice Level
Use 1 teaspoon of sriracha for mild heat, 2 teaspoons for a noticeable kick, or add more if you love spicy food.
Easy Variations
Chicken and Shrimp Stir Fry Noodles
Want even more protein? Add peeled and deveined shrimp along with the chicken. Shrimp cooks very quickly, so avoid overcooking it.
Vegetarian Stir Fry Noodles
Skip the chicken and add extra vegetables. Crispy tofu is also an excellent addition if you want a plant-based protein.
Spicy Chicken Noodles
For a seriously spicy dinner, increase the sriracha and add a pinch of crushed red pepper flakes.
Beef Stir Fry Noodles
Thinly sliced flank steak or sirloin can replace the chicken for a delicious beef noodle stir fry.
Can I Make Stir Fry Noodles Ahead of Time?
Yes!
These noodles are best served immediately, but leftovers can be stored in an airtight container in the refrigerator.
To reheat them, place the noodles in a skillet over medium heat with a small splash of water or a little oil. Toss frequently until heated through.
The skillet method is preferable to the microwave because it helps bring back some of the texture of freshly cooked stir fry noodles.
Frequently Asked Questions
What noodles are best for stir fry?
Udon, soba, rice noodles, lo mein-style noodles, and even spaghetti can be used. The most important thing is to avoid overcooking them before they go into the skillet.
Can I use frozen vegetables?
Yes. Frozen vegetables are a convenient option. Add them directly to the hot skillet and cook until heated through and slightly crisp.
Can I use chicken thighs instead of chicken breast?
Absolutely. Chicken thighs are especially juicy and flavorful. Just make sure the chicken is cooked through before serving.
How do I keep stir fry noodles from sticking?
Cook the noodles slightly under the recommended time, drain them well, and toss them with a small amount of oil before adding them to the skillet.
Can I make this recipe gluten-free?
Yes, with a few substitutions. Use gluten-free noodles and make sure your soy sauce and hoisin sauce are certified gluten-free.
Final Thoughts
These Chicken Stir Fry Noodles are the kind of easy dinner recipe you’ll want to make again and again.
They’re fast enough for a busy weeknight, satisfying enough for the whole family, and flexible enough to work with whatever vegetables you have in your refrigerator. The savory combination of soy sauce, hoisin sauce, garlic, ginger, and rice vinegar gives the noodles incredible flavor, while the chicken, eggs, and vegetables make this a complete and satisfying meal.
If you love easy chicken dinners with bold, savory flavors, be sure to try our Honey Garlic Chicken Noodles for another delicious weeknight option.
For safe preparation, the USDA Food Safety and Inspection Service recommends cooking poultry to a minimum internal temperature of 165°F (73.9°C), measured with a food thermometer.
And if you love a little heat, don’t forget the sriracha!
Whether you’re making these Chicken Stir Fry Noodles for a quick family dinner or preparing meals for the week, this flavorful recipe is an easy addition to your regular dinner rotation.
Skip the takeout tonight and make these easy Chicken Stir Fry Noodles instead. 🍜
PrintChicken Stir Fry Noodles
Quick and flavorful chicken stir fry noodles with tender chicken, vegetables, eggs, and a savory soy-hoisin sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-American
Ingredients
12 oz stir fry noodles
1 lb boneless skinless chicken breast, thinly sliced
2 tbsp vegetable oil
2 large eggs, beaten
1 red bell pepper, sliced
1 cup broccoli florets
1 medium carrot, julienned
3 green onions, sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 cup soy sauce
3 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sriracha, optional
Instructions
1. Cook noodles and drain.
2. Mix soy sauce, hoisin, rice vinegar, sesame oil, and sriracha.
3. Cook chicken until browned.
4. Scramble eggs and set aside.
5. Stir-fry vegetables, garlic, and ginger.
6. Add noodles, chicken, eggs, and sauce.
7. Toss until hot and coated.
8. Garnish with green onions and serve.
Notes
Use your favorite stir fry vegetables.
Adjust sriracha to taste.
Store leftovers refrigerated for up to 3 days.