Stir Fry Noodles with Chicken and Vegetables

January 31, 2020

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Saucy noodles, crisp hot vegetables, and tender bites of chicken are tossed together in this late night Chinese food craving inspired this recipe for Stir Fry Noodles with Chicken and Vegetables. This is a one-skillet meal that comes together in about 25 minutes.

These Stir Fry Noodles with Chicken and Vegetables have already happened three times this month in my kitchen. I’ve eaten this for dinner, for lunch, and I’ve even eaten the leftovers for breakfast.

Rice noodles are one of my favorite things to add to a stir fry to really kick up the flavors. The simple (relatively flavorless on their own) noodles pick up so much flavor from the sauce.

If I’ve mentioned it once, I’ve probably mentioned my love for rice noodles a dozen times. If you’ve never cooked them before, don’t fear. I’ve got you covered with lots of cooking tips.

How To Make Stir Fry Noodles

To cook rice noodles, first, you will soak them in boiling water for 6-10 minutes.
Once softened, rinse and drain the noodles.
You can add them to the skillet with everything else at the end, or as written below, add them to the emptied skillet and fry in the remaining sauce for just a few minutes.
Then add everything else back to the skillet, toss, and serve.

This rice noodle stir fry is similar in flavors to my beloved Jap Chae {a.k.a. Chap Chae – pronounced Chop Chay}.

Korean Jap Chae is a noodle stir fry dish made with sweet potato or glass noodles. I could happily eat stir fried noodles pretty much every day.

Stir Fry Recipes

Here are a few more fantastic stir fry recipes to satisfy your craving for better than takeout meals at home.

Korean Beef Bulgogi is another of Sean’s favorites. When we were first married, we had a favorite Korean restaurant near the house. Sean usually ordered Bulgogi while I ordered Jap Chae.

Sriracha Honey Cashew Chicken, and Chinese Beef and Broccoli are two more stir fries that get two thumbs up every time we make them.

Indian Butter Chicken, Chicken Lo Mein, and Shrimp Pad Thai are all on my list to try as well.

Stir Fry Noodles Recipe

Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. Drain, drizzle lightly with 1/2 tablespoon oil and toss well to separate.
Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together 1/2 cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.
In a large stainless skillet, over high heat, warm 1/2 tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with a lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce.
Scrape the bottom of the pan as needed and toss to coat everything with sauce. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender.
Transfer the vegetable mixture to the mixing bowl next to the stove. Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
Add the prepared sauce to the chicken and scrape the bottom of the pan, stirring constantly. Cook 1-2 minutes to thicken. Transfer the chicken and most of the sauce to the bowl with the vegetables. (Leave about a tablespoon of sauce in the skillet.)
Add the remaining tablespoon oil to the skillet and add the noodles. Toss to coat and spread across the pan. Cook, stirring or turning frequently, for 2 minutes, until the noodles are lightly browned.
Remove from the heat, add the chicken and vegetables back to the skillet with the noodles and toss to combine.

Stir Fry Noodles with Chicken and Vegetables

Stir Fry Noodles are lightly browned and tossed together with tender bites of chicken and plenty of vegetables.

Course: Main Course

Cuisine: Chinese

Keyword: stir fry noodles with chicken and vegetables

Servings: 5 servings

Calories: 501 kcal

Ingredients

8 ounces rice noodles
3 tbsp coconut oil or light flavored olive oil (divided)
1/2 cup low-sodium soy sauce, plus 2 tablespoons (divided)
1 tbsp chili paste
2 tbsp light brown sugar
1 tbsp minced fresh ginger
3 cloves garlic, minced
2 cups thinly sliced carrots, about 2 medium carrots
4 cups broccoli florets, cut bite-size
8 large mushrooms, sliced thin, about 2 cups
4 cups green cabbage, very thinly sliced
1 1/2 lbs chicken thighs, cut into bite-size pieces
2 tbsp cornstarch

Instructions

Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. Drain, drizzle lightly with 1/2 tablespoon oil and toss well to separate.
Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together 1/2 cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.
In a large stainless skillet, over high heat, warm 1/2 tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce. Scrape the bottom of the pan as needed and toss to coat everything with sauce. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender.
Transfer the vegetable mixture to the mixing bowl next to the stove. Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
Add the prepared sauce to the chicken and scrape the bottom of the pan, stirring constantly. Cook 1-2 minutes to thicken. Transfer the chicken and most of the sauce to the bowl with the vegetables. (Leave about a tablespoon of sauce in the skillet.)
Add the remaining tablespoon oil to the skillet and add the noodles. Toss to coat and spread across the pan. Cook, stirring or turning frequently, for 2 minutes, until the noodles are lightly browned.
Remove from the heat, add the chicken and vegetables back to the skillet with the noodles and toss to combine. Enjoy!

Notes

This recipe may also be made with chicken breasts. Reduce the meat cooking time by 1-2 minutes and be careful not to overcook and dry out the chicken pieces.