Easy Chicken Noodle Stir Fry Recipe

If you’re craving a quick, flavorful, and satisfying meal, this Easy Chicken Noodle Stir Fry is the perfect solution. Ready in just 30 minutes, it combines tender chicken, fresh vegetables, and chewy rice noodles tossed in a savory-sweet sauce that brings all the flavors together beautifully.

This recipe uses simple ingredients you likely already have, making it a go-to weeknight dinner that doesn’t compromise on taste or nutrition. Whether you’re a beginner or an experienced home cook, this stir fry is easy to follow and always delivers a delicious result.

1. Chicken Noodle Stir Fry Recipe (Yield: 4 Servings)

Ingredients

For the Stir Fry:

• 12 oz rice noodles
• 3 tbsp vegetable oil
• 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
• Salt and black pepper to taste
• 1 red bell pepper, or 1/2 red and 1/2 green bell pepper, sliced
• 1 cup broccoli, chopped
• 4 oz shiitake or portobello mushrooms, sliced
• 1 tbsp fresh ginger, peeled and grated

For the Sauce:

• 1/2 cup chicken broth
• 2 tbsp soy sauce (NOT low-sodium)
• 2 tbsp ketchup
• 1 tsp corn starch
• Few drizzles of sesame oil

Instructions

Step 1: Prepare the Rice Noodles

Begin by cooking the rice noodles according to package instructions. Usually, this means soaking them in hot water for 5–7 minutes until softened. Drain well and set aside. If you’re prepping ahead, toss the noodles with a tiny amount of oil to prevent sticking.

Step 2: Make the Stir Fry Sauce

In a small bowl, whisk together the chicken broth, soy sauce, ketchup, corn starch, and a drizzle of sesame oil. Stir until the corn starch is fully dissolved to avoid lumps. Set aside while you work on the chicken and vegetables.

Step 3: Cook the Chicken

Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken breasts, season with salt and black pepper, and cook for 5–6 minutes. Stir occasionally until the chicken is lightly browned and cooked through. Remove the chicken from the pan and set aside.

Step 4: Stir Fry the Vegetables

In the same pan, add the remaining 1 tablespoon of vegetable oil. Toss in the sliced bell peppers, broccoli, mushrooms, and grated ginger. Cook for 3–4 minutes, stirring frequently, until the vegetables are tender-crisp and fragrant.

Step 5: Combine the Chicken and Sauce

Return the cooked chicken to the pan with the vegetables. Give the sauce a quick stir to redistribute the corn starch, then pour it into the pan. Cook for 2–3 minutes, stirring constantly as the sauce thickens and coats the chicken and vegetables evenly.

Step 6: Add the Rice Noodles

Add the softened rice noodles to the pan. Use tongs to gently toss everything together. Cook for an additional 2 minutes to help the noodles soak up the flavors. Adjust seasoning with more soy sauce or sesame oil if needed.

Step 7: Serve Hot

Remove from heat and serve immediately. This stir fry is best enjoyed hot and fresh, with an optional sprinkle of sesame seeds or green onions for garnish.

2. Tips for Perfect Chicken Noodle Stir Fry

Prep all ingredients in advance: Stir fry cooking moves fast. Having everything chopped and ready ensures smooth cooking and prevents burning.

Use high heat for the best sear: High heat helps brown the chicken and quickly cooks vegetables while keeping them crisp and vibrant.

Avoid overcooking the noodles: Rice noodles can become mushy quickly. Soak only until softened, and don’t simmer them in the sauce too long.

Customize your vegetables: Snap peas, carrots, zucchini, or baby corn work wonderfully and can be added based on what you have.

Add heat if you like spice: Chili sauce, crushed chili flakes, or sliced fresh chilies can add a wonderful kick.

3. Frequently Asked Questions

Can I use a different type of noodle?

Yes, this recipe works well with udon, lo mein, or even spaghetti if you’re in a pinch. Just be sure to cook them to al dente so they hold up in the stir fry.

Is it possible to make this dish vegetarian?

Absolutely. Replace the chicken with tofu or additional vegetables like snap peas, bok choy, or carrots. Use vegetable broth instead of chicken broth for the sauce.

How can I store leftovers?

Store leftover chicken noodle stir fry in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of broth to prevent the noodles from drying out.

Can I prep this meal ahead of time?

Yes, you can slice the vegetables and chicken and premix the sauce. Keep them refrigerated until ready to cook. Wait to prepare the noodles until just before cooking to maintain their texture.

Why is my stir fry soggy?

A soggy stir fry often results from overcrowding the pan or using low heat. Cook in batches if necessary, and always use medium-high to high heat.

4. Nutrition Information

This Easy Chicken Noodle Stir Fry is the perfect blend of simplicity, flavor, and convenience—everything you need in a quick weeknight meal. With tender chicken, vibrant vegetables, and perfectly seasoned rice noodles, every bite delivers comfort and satisfaction without requiring complicated techniques or hard-to-find ingredients.

Once you try this 30-minute stir fry, it’s sure to become a regular addition to your weeknight dinner rotation. If you’re searching for a flavorful dish that comes together effortlessly, this Chicken Noodle Stir Fry is a recipe you’ll turn to again and again.