Garlic Soy Chicken Stir-Fry with Crispy Noodles

🥡🥦🥕 Chicken Stir Fry with Noodles is better than takeout and ready in about 15 minutes. Filled with juicy chicken, crisp-tender vegetables, comforting noodles, and savory Asian-inspired flavors, this dish is fast, healthy, and ideal for busy weeknights.

Stir-fries are a lifesaver on hectic nights—quick to make, full of flavor, and they reheat well. This chicken stir-fry with noodles comes together in about 15 minutes, combining tender chicken, a mix of vegetables, and thin wheat noodles tossed in a rich umami sauce.

I sear the chicken in sesame oil, then add garlic and a variety of vegetables such as broccoli, carrots, sugar snap peas, and baby corn. The sauce blends soy sauce, hoisin, rice vinegar, and a touch of honey for balance. Thin wheat noodles (somen) cook in a couple of minutes, making this an excellent choice for meal prep or a fast family dinner.

Ingredients and Notes

To make this chicken and vegetable fried noodles recipe, you’ll need:

• Thin wheat noodles – If you can’t find these, substitute another thin noodle like pad Thai-style rice noodles, angel hair spaghetti, or similar. Note: rice noodles can be stickier and may break down faster.
• Soy sauce – Use light, dark, or your preferred soy; adjust to taste and monitor saltiness.
• Hoisin sauce
• Rice vinegar – Apple cider vinegar works in a pinch.
• Honey – Maple syrup can be substituted, with a slight flavor change.
• Sesame oil
• Ground ginger
• Black pepper
• Red miso paste (optional)
• Olive oil
• Chicken breasts – Boneless, skinless breasts are used here; thighs work as an alternative. For a vegetarian version, swap in firm tofu.
• Vegetables – Garlic, carrots, broccoli florets, sugar snap peas, baby corn, and optional bamboo shoots or water chestnuts. Bell peppers, snow peas, or mushrooms are great additions.

Note: Scroll to the recipe card for exact ingredient amounts and full directions.

How to Make Chicken Noodle Stir-Fry

This recipe is straightforward and quick. Full, step-by-step instructions are included in the recipe card, but here’s a concise overview:

1. Cook the noodles according to package directions, drain, and set aside.
2. Whisk together the sauce ingredients in a small bowl.
3. Heat sesame and olive oil in a large skillet. Add the chicken and cook over medium-high heat until nearly done.
4. Add minced garlic, then the vegetables and the sauce; cover and cook until the vegetables are crisp-tender (about 2–3 minutes).
5. Remove from heat, add the cooked noodles, and toss until everything is well combined and heated through. Garnish with green onions and sesame seeds if desired, and serve immediately.

Chicken Stir-Fry with Noodles

🥡🥦🥕Skip takeout and make this easy stir fry in about 15 minutes. Juicy chicken, crisp veggies, and tender noodles tossed in savory Asian flavors—fast, healthy, and perfect for weeknights.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 6 servings

Equipment

• 1 large skillet

Ingredients

Noodles

• 8.8 ounces thin wheat noodles

Sauce

• ⅓ cup lite soy sauce
• ¼ cup hoisin sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 2 tablespoons sesame oil
• 1 tablespoon ground ginger
• ½ teaspoon freshly ground black pepper
• Red miso paste, sriracha, red pepper flakes, or chili garlic sauce – optional and to taste

Chicken

• 2 tablespoons sesame oil
• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast
• 4 cloves garlic, finely minced
• 3 cups broccoli florets
• 1 extra-large or 2 medium carrots, peeled and thinly sliced
• 1 cup sugar snap peas
• 1 (14.5 ounce) can baby corn, drained
• Bamboo shoots or water chestnuts (optional)

For serving

• ⅓ cup green onions, thinly sliced
• Additional soy sauce, to taste (optional)

Instructions

Noodles

• Cook noodles according to package directions; drain and set aside.

Sauce

• Whisk all sauce ingredients in a small bowl and set aside.

Chicken

• Heat sesame and olive oil in a large skillet. Add chicken and cook over medium-high heat for about 5 minutes, turning occasionally so it cooks evenly.
• When the chicken is nearly cooked through, add garlic and cook about 1 minute until fragrant, stirring often.
• Add broccoli, carrots, snap peas, baby corn, any optional vegetables, and the sauce. Stir, cover, and cook about 3 minutes until vegetables are crisp-tender, stirring intermittently.
• Turn off the heat, add the noodles, and toss well to combine. Adding the noodles in batches and tossing as you go helps incorporate them evenly. If the skillet is too small, transfer chicken and vegetables to a large bowl before adding noodles.
• Garnish with green onions, add soy sauce if desired, and serve immediately.

Notes

• Best when served fresh, but leftovers can be stored airtight in the fridge for up to 5 days.

Nutrition

Serving: 1serving, Calories: 312cal, Carbohydrates: 22g, Protein: 20g, Fat: 17g

Nutrition information is automatically calculated and should be used as an approximation.

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All my FAVORITE ASIAN RECIPES

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Easy Better-Than-Takeout Chicken Fried Rice — One-skillet comfort that’s ready in around 20 minutes and full of flavor without the grease.

P.F. Chang’s Chicken Lettuce Wraps (Copycat) — A quick at-home version that’s easy, healthier, and ready in about 20 minutes.

Slow Cooker Thai Peanut Chicken — Let the slow cooker do the work for an effortless peanut-chicken dinner topped with peanuts, cilantro, and green onions.

Easy 15-Minute Sweet and Sour Chicken — A quick, balanced sweet-and-sour recipe that’s family-friendly and ready in about 15 minutes.

Thai Coconut Chicken Stir Fry — Chicken and vegetables simmered in a rich coconut broth for a multi-layered flavor, ready in roughly 20 minutes.

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This post was originally published November 6, 2017 and republished January 3, 2025 with updated text.