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Simple Chicken Noodle Stir Fry with tender chicken, crisp vegetables, and soft thick noodles tossed in a rich, fragrant sauce. This chicken stir fry with noodles is quick, easy, and full of flavor, the perfect weeknight dinner the whole family will love.
Whether you’re craving a cozy chicken noodle stir fry recipe or just need an easy stir fry chicken with noodles you can throw together in minutes, this dish delivers every time. No need for takeout when you can make this fresh, flavorful favorite right at home.
What Makes This Chicken Noodle Stir Fry Work
This Chicken Noodle Stir Fry is the perfect mix of juicy chicken, crisp vegetables, and thick noodles coated in a savory sauce. It’s a chicken stir fry with noodles that tastes like takeout but fresher and healthier.
Ready in under 30 minutes, this chicken noodle stir fry recipe is flexible enough for any veggies you have on hand. For an easy stir fry chicken with noodles that’s quick, flavorful, and family-approved, this one delivers every time.
What Goes Into Chicken Noodle Stir Fry
A good Chicken Noodle Stir Fry starts with fresh ingredients and a sauce that packs flavor into every bite. Here are the essentials that make this dish shine:
- Chicken Thighs: Juicy and tender, they hold up beautifully in a hot wok and soak up all the savory sauce.
- Hokkien Noodles: Soft, thick noodles that cling to the sauce for maximum flavor in every forkful.
- Fresh Vegetables: Broccoli, snow peas, green beans, and capsicum add crunch, color, and a healthy balance.
- Oyster & Soy Sauce: The umami-rich base that gives this stir fry its deep, savory flavor with just the right hint of sweetness.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Chicken Noodle Stir Fry
- Prep and Heat: Set out all ingredients and separate the noodles per package directions. Heat a large wok or frying pan over medium high heat and add the oil.
- Sear the Chicken: Add chicken in a single layer and cook until golden and just cooked through. Work in two to three batches for good browning, then set chicken aside.
- Fry the Vegetables: Add broccoli, snow peas, green beans, capsicum, and baby corn to the pan. Stir fry until bright and crisp tender.
- Add Aromatics and Sauce: Return the chicken to the pan. Add garlic, oyster sauce, soy sauce, and brown sugar, then toss to coat.
- Add the Noodles: Add the prepared Hokkien noodles to the pan. Gently loosen and toss them through the sauce and vegetables.
- Toss and Finish: Simmer for 2 to 3 minutes until noodles are hot and vegetables are tender. Taste and adjust seasoning, then serve.
Pair this Chicken Noodle Stir Fry with light, fresh sides to round out your meal. Try the Lemon Paprika Garlic Prawns (Shrimp) for a citrusy seafood contrast, or add crunch with Corn On The Cob With Garlic Butter. For something fresh and vibrant, the Skinny Chicken and Avocado Caesar Salad makes a perfect, crisp companion.
Recipe FAQ’s
Hokkien noodles are ideal, but you can also use udon, Singapore noodles, or even spaghetti for an easy stir fry chicken with noodles.
Loosen them in hot water before adding to the wok and toss immediately with the sauce to coat.
Absolutely! Add sliced red chili, chili paste, or a dash of sriracha to give your chicken noodle stir fry a kick.
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Simple Chicken Noodle Stir Fry
Ingredients
- 1 tablespoon sesame/peanut oil
- 8 boneless and skinless chicken thighs cut into 2-inch pieces or strips
- 1 large brown onion sliced
- 1 head whole broccoli quartered
- 1 cup fresh snow peas washed and string removed
- 1/2 cup green beans washed
- 1 large red capsicum/bell pepper de-seeded and diced
- 12 spears baby corn fresh or canned
- 2 teaspoons minced garlic
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 15 oz packet Hokkien Noodles prepared to package instructions prior to cooking or any other noodle: Udon; Singapore: etc
Instructions
- Heat a large frying pan or wok over medium-high heat. Add oil and when hot, fry the chicken in small batches until golden and cooked through (I cook them in three batches). When all the chicken is cooked, add the broccoli, snow peas, green beans, red capsicum/bell peppers and corn spears. Stir fry vegetables until still crunchy on the outside but beginning to soften on the inside. Add garlic, sauces and sugar, and mix to combine.
- Add the pre-washed and prepared noodles, and simmer stirring occasionally for 2 – 3 minutes, or until the vegetables have turned bright in colour (cooked but crispy), and the noodles have softened and cooked through.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Number one rule – Peanut oil for cooking / frying? Sesame oil for flavouring!!
Love the friendly , homely chat and the recipes so appealing – ta for that!
very nice recipe, we really enjoyed it. One thing, I sliced the onion, but you don’t mention the onion anymore in the instructions. And on a personal note, maybe it needs a little more spice (chili flakes?). But overall I really love your recipes. Yesterday slow cooked balsamic pot roast was absolutely perfect!!
will fish sauce work just as well?
Mmm! Look at those colors. I love making stir fried noodles too – such a delicious and simple dish. I found your blog today, and will be back for more reading!
Aw thank you so much girl! Xx
Very beautiful photographs, I just want to stick my face into this dish..;)
Haha aw thank you!