Chicken Stir Fry Noodles

This chicken stir fry noodles dish is a family favorite that’s both delicious and satisfying. After a long day, I love whipping up this colorful meal in about 30 minutes. It’s packed with tender chicken and vibrant vegetables, making it perfect for anyone looking for a quick dinner option that doesn’t skimp on flavor or nutrition.

What I love most about this stir fry is the combination of textures and flavors. The sauce brings everything together, coating each noodle and bite of chicken, while the fresh vegetables add a lovely crunch. Whether you’re cooking for a busy weekday meal or a cozy family gathering, these chicken stir fry noodles won’t disappoint.

Why you’ll love chicken stir fry noodles

• Quick cooking time, ready in under 30 minutes.
• Full of vibrant vegetables for added nutrition.
• One-pan meal, making cleanup a breeze.
• Can be customized to suit your tastes.
• Great for meal prep and leftovers.

What ingredients do I need for chicken stir fry noodles?

• 8 oz lo mein noodles
• 1 lb chicken breast, sliced
• 2 cups mixed vegetables (bell peppers, broccoli, carrots)
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 green onions, sliced
• Salt and pepper to taste

Ingredient notes & swaps

• You can substitute the lo mein noodles with any other noodle type, like rice noodles or spaghetti.
• Feel free to change the mixed vegetables to whatever you have on hand, such as snow peas or snap peas.
• This recipe contains chicken; if you have a poultry allergy, consider using tofu or seitan as a protein alternative.

How do I make chicken stir fry noodles step-by-step?

Making chicken stir fry noodles is simple! You’ll cook the noodles, stir-fry the chicken and veggies, and combine everything in just a few easy steps.

1. Cook the lo mein noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat sesame oil over medium-high heat.
3. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.
4. Add the sliced chicken breast, cooking until browned and cooked through.
5. Stir in mixed vegetables and cook for another 3-5 minutes until tender.
6. Add cooked lo mein noodles, soy sauce, and oyster sauce to the skillet. Toss everything together until well combined and heated through.
7. Season with salt and pepper, and garnish with sliced green onions.
8. Serve hot.

Pro Tip: For extra flavor, allow the chicken to marinate in soy sauce and ginger for about 10-15 minutes before cooking.

How should I serve it?

Serve your chicken stir fry noodles in bowls, topped with extra green onions and maybe a sprinkle of sesame seeds for a little crunch. They pair wonderfully with a side of egg rolls or a light cucumber salad. Keeping a few chili flakes on the side allows you to customize the heat level!

Can I make it ahead? How do I store and reheat it?

Absolutely! You can prepare chicken stir fry noodles a day in advance. Store them in an airtight container in the fridge for up to 3 days. When ready to enjoy, simply reheat in a skillet over medium heat, adding a splash of soy sauce if it seems dry.

How do I fix common issues?

If your noodles come out dry, make sure you’re tossing them well with the sauce and vegetables. For bland flavors, add an extra splash of soy sauce or oyster sauce. If things seem soggy, try cooking the vegetables on higher heat to allow moisture to evaporate, keeping their crispness intact.

What variations can I try?

Feel free to swap the chicken for shrimp or beef for a different protein punch. You can also add some spice with sliced jalapeños or sriracha if you’re feeling adventurous. For a vegetarian option, tofu works wonderfully as a substitute for chicken.

FAQs

Can I use other types of noodles?
Yes, you can easily use rice noodles, udon, or even regular spaghetti in place of lo mein noodles.

What if I don’t have oyster sauce?
You can replace oyster sauce with hoisin sauce or a mix of soy sauce and a pinch of sugar for similar sweetness and depth.

Is this recipe gluten-free?
To make it gluten-free, substitute the soy sauce with a gluten-free variant and ensure that your noodles are also gluten-free.

Chicken Stir Fry Noodles

This chicken stir fry noodles dish is a family favorite that’s both delicious and satisfying, ready in about 30 minutes with tender chicken and vibrant vegetables.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 480

Ingredients Method Notes

Ingredients

  

Main ingredients

• 8 oz lo mein noodles You can substitute with rice noodles or spaghetti.
• 1 lb chicken breast, sliced If you have a poultry allergy, consider using tofu or seitan as a protein alternative.
• 2 cups mixed vegetables (bell peppers, broccoli, carrots) Feel free to change to snow peas or snap peas.
• 3 tablespoons soy sauce For gluten-free, use a gluten-free soy sauce.
• 2 tablespoons oyster sauce Can be replaced with hoisin sauce or a mix of soy sauce and sugar.
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 green onions, sliced For garnish.
• to taste Salt and pepper

Method

 

Preparation

1. Cook the lo mein noodles according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat sesame oil over medium-high heat.
3. Add minced garlic and ginger, stirring for about 30 seconds until fragrant.

Cooking

1. Add the sliced chicken breast, cooking until browned and cooked through.
2. Stir in mixed vegetables and cook for another 3-5 minutes until tender.
3. Add cooked lo mein noodles, soy sauce, and oyster sauce to the skillet. Toss everything together until well combined and heated through.
4. Season with salt and pepper, and garnish with sliced green onions.
5. Serve hot.

Notes

For extra flavor, allow the chicken to marinate in soy sauce and ginger for about 10-15 minutes before cooking. Serve in bowls topped with extra green onions and optional sesame seeds. Pairs well with egg rolls or cucumber salad, and chili flakes can be offered for heat control. This dish can be prepared a day in advance and reheated in a skillet with a splash of soy sauce.