This Easy Chicken Noodle Stir Fry recipe is packed with veggies, an easy savory sauce, and quick prep. It’s a simple weeknight meal you can cook up in no time!
Weeknight meals are always a challenge for us. With homework, football practice, golf lessons, and the like, we’re just pressed to get a home-cooked meal on the table in all the busyness.
One recipe we can always count on to deliver great flavor quickly and easily is my Easy Beef Ramen Skillet. My family just loves this stuff, and it’s pretty filling – which are two important factors for me.
Piggybacking on that recipe, I created this chicken version to mix things up a bit. I swapped the ramen out for rice noodles, added some more veggies, and switched up the sauce.
Y’all, this Easy Chicken Noodle Stir Fry is amazing. It’s packed with tons of flavor, a hearty helping of vegetables, and a super savory and slightly sour sauce that is just delicious.
The whole thing comes together pretty quickly but having a few minutes in the morning to prep your chicken and veggies will mean even less time after work to get this deliciousness on the table.
Regardless of how you decide to tackle it, just make sure you have all your prep work done before you start cooking as it really does come together pretty quickly, and you won’t have much time to prep things during/between recipe steps. Enjoy!
Can you use a package of stir fry veggies for a shortcut?
For this recipe, I’ve opted for freshly chopped broccoli, carrots, peppers, onions, and mushrooms so that I could be sure to include my favorite vegetables. You can certainly make this recipe even easier by opting for a package of stir-fry vegetables.
I’d suggest choosing the fresh version found in your grocery store’s produce section, but frozen will work as well. Just choose a roughly equal amount of your favorite vegetable blend. You could even choose to toss in snap peas or green onions.
What brands of sauces are best for this chicken stir fry?
For the chili-garlic sauce I prefer the Huy Fong Food brand. However, really any brand will do. This sauce is totally optional though, so if you can’t find it, you can leave it out. You will still end up with a delicious meal that tastes just as good! You can even swap the chili-garlic for a similar type of sauce, like sriracha, sambal oelek, etc.
The soy sauce brands I usually use in dishes like this are the Kikkoman or LaChoy brands. However, please feel free to use whatever brand you have on hand, even low sodium soy sauce will do. You could also substitute in tamari for a richer and less salty flavor or coconut aminos if you would like your dish to taste a bit sweeter.
Tips for Perfect Easy Chicken Noodle Stir Fry:
Tip #1: Skillet Recommendations – I love to use a large cast iron skillet for this, but a nonstick skillet, stainless steel skillet, or even a wok will work just fine. Just be sure to preheat your chosen pan well before adding the oil.
Tip #2: Noodle Variations – Can’t find rice noodles? A package of fettuccini noodles also works! You can also use ramen or soba noodles if those are more your speed.
Chicken Noodle Stir Fry
- 10 ounces rice noodles
- 2 large boneless skinless chicken breasts, finely diced
- 2 tablespoons vegetable oil
- 1 small head broccoli, washed and cut into florets (about 2 cups cut)
- 1 carrot, peeled and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1/2 white onion, thinly sliced
- 1 cup sliced mushrooms
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1/2 teaspoon ground ginger
- 1/4 cup soy sauce
- 2 tablespoons seasoned rice vinegar
- 1 teaspoon chili garlic sauce (optional)
- 3 tablespoons cornstarch
- Cook the rice noodles according to the package instructions and drain. Set aside.
- Season the chicken with salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet and brown for 3 to 5 minutes or just until cooked through. Remove the chicken from the skillet with a slotted spoon allowing the grease to remain in the skillet. Set the chicken aside.
- Add additional oil if necessary then add the broccoli, carrot, bell pepper, onion, and mushrooms. Cook about 5 minutes, stirring occasionally, until the vegetables are tender to your liking. Add the garlic and cook for 1 minute. Add the chicken back to the skillet.
- In a small bowl, whisk together the chicken broth, ginger, soy sauce, rice vinegar, chili garlic sauce, and cornstarch. Pour the sauce into the skillet and bring to a boil, stirring frequently. Reduce the heat to a simmer and allow the sauce to thicken. Add the cooked rice noodles to the skillet and mix together. Serve immedaitely.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.