Stir-Fried Noodles with Chicken and Vegetables

Elevate your weeknight dinners with this vibrant and flavorful Stir-Fried Noodles with Chicken and Vegetables recipe! Tender strips of marinated chicken are wok-tossed with crisp, colorful vegetables like red bell peppers, carrots, and broccoli, all coated in a savory sauce made with soy sauce, oyster sauce, and a hint of sesame oil. Perfectly chewy egg noodles soak up the rich, umami flavors, creating a harmonious blend of textures and tastes in every bite. Ready in just 35 minutes, this quick and easy recipe is a wholesome, restaurant-quality dish that’s perfect for busy weeknights or casual entertaining. Serve it piping hot straight from the wok for a delicious, crowd-pleasing meal that’s brimming with fresh ingredients and bold Asian-inspired flavors. Keywords: stir-fried noodles, chicken and vegetables, quick dinner recipes, Asian stir-fry, egg noodle recipes.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken breast
• 0.25 cup soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons oyster sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 3 pieces garlic cloves
• 1 inch fresh ginger
• 1 medium red bell pepper
• 1 large carrot
• 2 cups broccoli florets
• 4 pieces green onions
• 10 ounces egg noodles
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Slice the chicken breast into thin strips and place them in a bowl.

Step 2

Add 2 tablespoons of soy sauce and cornstarch to the chicken. Mix well and set aside for 10 minutes to marinate.

Step 3

In a small bowl, whisk together the remaining soy sauce, oyster sauce, dark soy sauce, sesame oil, salt, and black pepper. Set aside.

Step 4

Bring a large pot of water to a boil. Cook the egg noodles according to the package instructions. Drain and set aside.

Step 5

Thinly slice the garlic cloves and ginger. Julienne the red bell pepper and carrot. Cut the broccoli into bite-sized florets. Slice the green onions into 1-inch pieces.

Step 6

Heat vegetable oil in a large wok or skillet over medium-high heat.

Step 7

Add the marinated chicken strips to the hot oil and stir-fry for about 4-5 minutes or until the chicken is cooked through. Remove the chicken from the wok and set aside.

Step 8

In the same wok, add the garlic and ginger. Stir-fry for 30 seconds until fragrant.

Step 9

Add the red bell pepper, carrot, and broccoli florets. Stir-fry for about 3-4 minutes until the vegetables are crisp-tender.

Step 10

Return the cooked chicken to the wok along with the drained noodles.

Step 11

Pour in the sauce mixture and toss everything together to combine and heat through.

Step 12

Add green onions and give it a final toss.

Step 13

Serve the stir-fried noodles with chicken and vegetables immediately. Enjoy!

Nutrition Facts

Serving size	(1357.7g)

Amount per serving	% Daily Value*
Calories	1731.5

Total Fat 63.4g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 22.7g
Cholesterol 467.8mg	0%
Sodium 5899.4mg	0%
Total Carbohydrate 118.1g	0%
Dietary Fiber 15.3g	0%
Total Sugars 11.9g
Protein 171.0g	0%

Vitamin D 23.0IU	0%
Calcium 296.2mg	0%
Iron 13.0mg	0%
Potassium 2246.4mg	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: 33.0%

Protein: 39.6%

Carbs: 27.4%