Chicken and Noodle Stir Fry

Savor the vibrant flavors of this Chicken and Noodle Stir Fry, a quick and colorful dish packed with tender chicken, crisp vegetables, and irresistible Asian-inspired flavors. Marinated in a savory blend of soy sauce, sesame oil, and cornstarch, the chicken is stir-fried to perfection before being tossed with velvety egg noodles and a medley of fresh ingredients like broccoli, carrots, and bell peppers. The rich, umami-packed stir fry sauce made with soy and oyster sauce ties everything together beautifully, while garlic, ginger, and scallions add an aromatic punch. Ready in just 35 minutes, this easy, one-pan weeknight meal delivers restaurant-quality results from your own kitchen. Perfect for busy evenings or a flavorful dinner the whole family will love!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces Chicken breast
• 4 tablespoons Soy sauce
• 2 tablespoons Oyster sauce
• 2 teaspoons Sesame oil
• 1 teaspoon Cornstarch
• 3 pieces Garlic cloves
• 1 tablespoon Ginger
• 1 large Carrot
• 2 medium Bell peppers (any color)
• 2 cups Broccoli florets
• 3 pieces Scallions
• 2 tablespoons Vegetable oil
• 8 ounces Egg noodles
• 2 tablespoons Water

Directions

Step 1

Slice the chicken breasts thinly into bite-sized strips. In a bowl, mix 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch. Add the chicken and marinate for 10 minutes.

Step 2

Cook the egg noodles according to package instructions. Drain and set aside.

Step 3

While the noodles are cooking, finely mince the garlic and ginger. Peel the carrot and cut into thin julienne strips. Slice the bell peppers into thin strips and chop the broccoli into small, bite-sized florets. Slice the scallions into thin rounds, keeping the green and white parts separate.

Step 4

In a small bowl, mix the remaining 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 teaspoon of sesame oil, and 2 tablespoons of water. This is your stir fry sauce.

Step 5

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.

Step 6

Add the remaining tablespoon of vegetable oil to the wok. Toss in the garlic and ginger and stir-fry for about 30 seconds until fragrant.

Step 7

Add the broccoli, carrots, and bell peppers to the wok. Stir-fry for 4-5 minutes until the vegetables begin to soften but still retain their crispness.

Step 8

Return the cooked chicken to the wok along with the cooked noodles. Pour the stir fry sauce over everything and toss to coat evenly. Cook for an additional 2-3 minutes, stirring frequently to combine the flavors.

Step 9

Sprinkle the sliced scallion greens over the stir fry as a garnish. Serve hot and enjoy!

Nutrition Facts

Serving size	(1285.0g)

Amount per serving	% Daily Value*
Calories	1393.8

Total Fat 68.9g	0%
Saturated Fat 11.1g	0%
Polyunsaturated Fat 29.8g
Cholesterol 272.2mg	0%
Sodium 4094.0mg	0%
Total Carbohydrate 107.6g	0%
Dietary Fiber 18.1g	0%
Total Sugars 20.4g
Protein 95.4g	0%

Vitamin D 0.2IU	0%
Calcium 277.3mg	0%
Iron 9.3mg	0%
Potassium 2039.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 26.6%

Carbs: 30.1%