This chicken stir fry noodles recipe is my weeknight lifesaver.
It’s fast, colorful, and incredibly satisfying—tender chicken, crisp-tender vegetables, and chewy rice noodles tossed in a savory-sweet sauce that hits every flavor note.
Better than takeout and done in under 30 minutes!
Why You’ll Love This Recipe
Easy and quick – Done in 30 minutes with just one pan.
A complete meal – Protein, veggies, and carbs all in one.
Rich in flavor – Balanced stir-fry sauce that’s sweet, salty, and umami-rich.
Super flexible – Use your favorite vegetables or protein.
Crowd-pleaser – Even picky eaters love it.
What You’ll Need (Ingredient Highlights)
Rice noodles – Medium or wide rice noodles for the best chewy texture.
Chicken breast – Thinly sliced for quick, juicy cooking.
Bell pepper + broccoli – For crunch, color, and freshness.
Shiitake or portobello mushrooms – Adds umami and depth.
Fresh ginger – Bright, zingy, and aromatic.
Soy sauce + ketchup – A surprisingly perfect combo for flavor balance.
Chicken broth – Helps create that glossy, savory sauce.
Sesame oil – Finishes the dish with nutty richness.
Pro Tips Before You Start
Don’t overcook the noodles – They’ll continue to soften in the stir-fry.
Slice chicken evenly – For uniform cooking and better texture.
Use high heat – Essential for stir-frying vegetables without steaming them.
Add sesame oil last – It’s delicate and best as a finisher.
Taste before serving – Adjust seasoning as needed for balance.
How to Make Chicken Stir Fry Noodles
Step 1: Cook the Noodles
Bring a pot of salted water to a boil.
Add rice noodles and cook for just 2–4 minutes, until slightly tender.
Drain and toss with a little oil to prevent sticking.
Step 2: Sear the Chicken
Heat oil in a large skillet or wok over high heat.
Season the sliced chicken with salt and pepper.
Stir-fry for about 3 minutes until browned and cooked through. Remove and set aside.
Step 3: Cook the Veggies
In the same pan, add a bit more oil if needed.
Toss in the bell peppers, broccoli, and mushrooms.
Stir-fry for 1 minute. Add the fresh ginger and cook for 2 more minutes.
Step 4: Mix the Sauce
In a small bowl, whisk together chicken broth, soy sauce, ketchup, and cornstarch until smooth.
Step 5: Combine Everything
Add the cooked chicken and noodles back into the pan. Pour in the sauce mixture.
Stir-fry everything for another 2–3 minutes until well coated and hot.
Step 6: Finish and Serve
Drizzle in sesame oil and toss gently. Taste and adjust seasoning if needed.
Serve hot and enjoy immediately!
What to Serve It With
Chili crisp or sriracha – For a spicy kick.
Pickled cucumbers or daikon – For acidity and crunch.
Asian slaw – Light and refreshing as a side.
Steamed edamame – A protein-packed appetizer.
Hot green tea – A cleansing drink to go alongside.
Variations & Substitutions
Try shrimp or tofu – A great protein swap for chicken.
Use other noodles – Udon, egg noodles, or soba all work.
Switch up the vegetables – Add snap peas, baby corn, or spinach.
Make it spicy – Add chili flakes, sambal, or sriracha.
Gluten-free? – Use tamari or a GF soy sauce alternative.
Storage & Leftovers
Refrigerate – Store in an airtight container for up to 3 days.
Reheat – Warm in a skillet or microwave with a splash of water.
Freeze – Not recommended. Noodles lose texture when thawed.
FAQs
Can I prep this ahead of time?
Yes! Cook and store components separately.
Combine and reheat just before serving.
Which noodles work best?
Medium rice noodles are ideal. Udon, soba, or egg noodles are great alternatives.
Can I make it vegetarian?
Absolutely! Use tofu or double up on veggies.
Why is ketchup in the sauce?
It adds sweetness and umami that balances out the soy sauce.
Do I need cornstarch?
It helps thicken the sauce. You can skip it, but the texture will be thinner.
How do I keep the vegetables crisp?
Stir-fry on high heat and don’t overcrowd the pan.
Can I double the recipe?
Yes, but stir-fry in batches to avoid steaming.
Final Thoughts
These chicken stir fry noodles are everything I crave on a weeknight—quick, flavorful, and deeply satisfying.
The sauce clings to every strand of noodle, and the veggies keep it vibrant.
It’s the kind of recipe I come back to again and again.
Chicken Stir-Fry Noodles
Ingredients
- 12 oz rice noodles
- 3 Tbsp vegetable oil divided
- 1 lb boneless skinless chicken breasts, sliced into strips
- Salt and pepper to taste
- 1 red bell pepper or ½ red + ½ green, sliced
- 1 cup broccoli florets
- 4 oz shiitake or portobello mushrooms sliced
- 1 Tbsp fresh ginger grated
- ½ cup chicken broth
- 2 Tbsp soy sauce not low-sodium
- 2 Tbsp ketchup
- 1 tsp cornstarch
- A few drizzles of sesame oil
Instructions
- Boil water and cook rice noodles until barely tender, 2–4 minutes.
- Drain and toss with 1 Tbsp oil.
- In a wok, heat 2 Tbsp oil over high heat.
- Season chicken and stir-fry 3 minutes until cooked. Set aside.
- Stir-fry bell pepper, broccoli, and mushrooms for 1 minute.
- Add ginger and stir another 2 minutes.
- Whisk together chicken broth, soy sauce, ketchup, and cornstarch.
- See full steps with tips & photos → https://mischacrossing.com/chicken-stir-fry-noodles/
Notes
- Swap rice noodles for lo mein or soba noodles if preferred.
- Feel free to add snap peas, carrots, or baby corn for extra color and crunch.
- To make it gluten-free, use tamari instead of soy sauce and ensure your ketchup is GF.
