Chicken Noodle Stir-Fry

Why You’ll Love This Recipe

This Chicken Noodle Stir-Fry is a one-pan wonder that’s both quick and easy to make, making it perfect for busy nights when you want something wholesome and flavorful. The rice noodles soak up the rich stir-fry sauce, while the chicken and vegetables provide a satisfying crunch and nutrition. The optional chili garlic sauce adds a hint of spice, and the toppings of green onions and sesame seeds add a burst of freshness and texture. You’ll love how versatile and customizable this recipe is, with plenty of room to add your favorite veggies or adjust the spice level.

Ingredients

For the Stir-Fry:

• 7 ounces rice noodles
• 3 tablespoons peanut oil (or olive oil), divided
• 2 boneless skinless chicken breasts, thinly sliced
• Salt and pepper, to taste
• 2 cups broccoli florets, chopped into bite-sized pieces (about 1 small head of broccoli)
• ⅔ cup shredded carrots
• 1 red bell pepper, cored and thinly sliced
• 8 ounces baby bella mushrooms, thinly sliced
• 1 cup roughly chopped collard greens, tough stems removed
• Toppings: thinly-sliced green onions, toasted sesame seeds

For the Stir-Fry Sauce:

• ¼ cup low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons oyster sauce
• 2 teaspoons toasted sesame oil
• ½ teaspoon ground ginger
• Optional: 1-3 teaspoons chili garlic sauce, to taste

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Cook the Rice Noodles: Cook the rice noodles according to the package instructions. Drain and set aside.
2. Prepare the Stir-Fry Sauce: In a small bowl, whisk together the low-sodium soy sauce, rice wine vinegar, oyster sauce, toasted sesame oil, ground ginger, and chili garlic sauce (if using). Set aside.
3. Cook the Chicken: Heat 1 tablespoon of the peanut oil in a large skillet or wok over medium-high heat. Add the sliced chicken breasts, season with salt and pepper, and cook for 5-7 minutes until the chicken is fully cooked and no longer pink in the center. Remove the chicken from the skillet and set it aside.
4. Sauté the Vegetables: In the same skillet, add another tablespoon of peanut oil. Add the broccoli, carrots, red bell pepper, and mushrooms. Stir-fry the vegetables for 4-5 minutes until they are just tender but still crisp.
5. Combine Everything: Add the collard greens to the skillet and stir-fry for an additional 2 minutes until the greens are wilted. Return the cooked chicken to the skillet, then add the cooked rice noodles and stir to combine everything.
6. Add the Sauce: Pour the stir-fry sauce over the noodles and vegetables, tossing everything to coat evenly. Stir-fry for another 2-3 minutes to ensure the noodles are well-coated with the sauce and heated through.
7. Serve: Divide the stir-fry into serving bowls. Top with thinly-sliced green onions and toasted sesame seeds before serving.

Servings and Timing

This recipe makes about 4 servings and takes approximately 30 minutes to prepare from start to finish.

Variations

• Add More Veggies: Feel free to swap in other vegetables like snap peas, zucchini, or baby corn. The more colorful, the better!
• Add Tofu: For a vegetarian version, swap the chicken for tofu, and cook it until crispy in place of the chicken.
• Use Other Noodles: If you don’t have rice noodles, you can use soba noodles, udon noodles, or even spaghetti in place of the rice noodles for a different texture.

Storage/Reheating

• Storage: Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the stir-fry in a skillet over medium heat, adding a splash of water or soy sauce to keep the noodles moist. You can also reheat it in the microwave for 1-2 minutes.

FAQs

1. Can I use frozen vegetables in this recipe?

Yes, you can use frozen vegetables if fresh ones aren’t available. Just be sure to thaw and drain them before adding to the stir-fry to avoid excess moisture.

2. Can I make the stir-fry sauce ahead of time?

Yes, you can make the stir-fry sauce ahead of time and store it in the refrigerator for up to 1 week.

3. Can I add more protein to this dish?

Yes! You can add shrimp, beef, or even tofu to increase the protein content of this stir-fry.

4. Can I make this dish gluten-free?

Yes, use tamari instead of soy sauce and ensure the oyster sauce is gluten-free or use a gluten-free alternative. Rice noodles are typically gluten-free, but double-check the packaging.

5. What can I substitute for oyster sauce?

If you don't have oyster sauce, you can use hoisin sauce, mushroom-based soy sauce, or a combination of soy sauce and a little bit of sugar for sweetness.

6. Can I use a different oil instead of peanut oil?

Yes, you can substitute with other oils such as vegetable oil, olive oil, or avocado oil.

7. How spicy is this stir-fry?

The spice level depends on how much chili garlic sauce you add. Start with a small amount and adjust to your taste.

8. Can I prepare the ingredients in advance?

Yes, you can chop the vegetables and slice the chicken ahead of time to make the cooking process faster.

9. Can I use other greens besides collard greens?

Yes, kale, spinach, or bok choy would be great substitutes for collard greens.

10. Can I double the recipe?

Absolutely! Just make sure to use a large enough skillet or wok, or cook in batches if needed.

Conclusion

This Chicken Noodle Stir-Fry is the perfect blend of savory, fresh, and slightly sweet flavors, making it a dish that’s both comforting and full of vibrant textures. Whether you're craving something healthy, quick, or customizable, this recipe has you covered. With simple ingredients, a flavorful sauce, and plenty of vegetables, it’s sure to become a staple in your weeknight dinner rotation.

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Chicken Noodle Stir-Fry

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• Author: Ava
• Total Time: 30 minutes
• Yield: 4 Servings
• Diet: Gluten Free

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Description

This Chicken Noodle Stir-Fry is a quick, delicious, and healthy meal that combines tender chicken, crunchy vegetables, and rice noodles in a savory stir-fry sauce. Packed with nutritious ingredients like broccoli, carrots, and collard greens, this vibrant stir-fry offers a perfect balance of textures and flavors. Customize it with your favorite veggies or protein for a versatile dish that’s ideal for busy weeknights.

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Ingredients

For the Stir-Fry:

• 7 ounces rice noodles
• 3 tbsp peanut oil (or olive oil), divided
• 2 boneless skinless chicken breasts, thinly sliced
• Salt and pepper, to taste
• 2 cups broccoli florets, chopped
• ⅔ cup shredded carrots
• 1 red bell pepper, thinly sliced
• 8 oz baby bella mushrooms, thinly sliced
• 1 cup collard greens, roughly chopped
• Toppings: thinly-sliced green onions, toasted sesame seeds

For the Stir-Fry Sauce:

• ¼ cup low-sodium soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp oyster sauce
• 2 tsp toasted sesame oil
• ½ tsp ground ginger
• Optional: 1-3 teaspoon chili garlic sauce, to taste

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Instructions

1. Cook the Rice Noodles: Follow package instructions to cook rice noodles. Drain and set aside.

2. Prepare the Stir-Fry Sauce: In a small bowl, whisk together soy sauce, rice wine vinegar, oyster sauce, sesame oil, ginger, and chili garlic sauce (if using). Set aside.

3. Cook the Chicken: Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Season sliced chicken with salt and pepper, and cook for 5-7 minutes until fully cooked. Remove from skillet and set aside.

4. Sauté the Vegetables: In the same skillet, heat the remaining 2 tablespoon peanut oil. Add broccoli, carrots, red bell pepper, and mushrooms. Stir-fry for 4-5 minutes until veggies are tender but crisp.

5. Combine Everything: Add collard greens to skillet and stir-fry for 2 minutes until wilted. Return cooked chicken to skillet. Add cooked noodles and stir to combine.

6. Add the Sauce: Pour the stir-fry sauce over the noodles and vegetables. Toss to coat and stir-fry for another 2-3 minutes until heated through.

7. Serve: Divide stir-fry into bowls and top with green onions and toasted sesame seeds.

Notes

• Veggie Variations: Feel free to swap in other veggies like zucchini, snap peas, or baby corn.
• Protein Options: For a vegetarian version, swap chicken for tofu and cook until crispy.
• Alternative Noodles: Soba, udon, or spaghetti can be used instead of rice noodles.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Stir-Fry
• Method: Frying
• Cuisine: Asian