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Chicken Stir Fry With Noodles
5 from 2 votes

Chicken Stir Fry With Noodles

You will never want to order takeaway Chicken Stir Fry With Noodles after you try out this delicious, healthy, and colorful recipe. 

Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
Servings: 4 people
Calories: 394 kcal
Course: Main Course
Cuisine: Asian, Chinese

Ingredients

For Marinating the Chicken
  • 1 tablespoon ginger garlic paste
  • 80 ml teriyaki sauce
  • 40 ml soy sauce
  • 2 tablespoon hoisin sauce
  • 1 tablespoon mirin
  • 1 tablespoon rice wine
  • 1 tablespoon oyster sauce
  • 1 teaspoon chili flakes You can adjust to your taste
  • ½ teaspoon black pepper crashed
  • 1 teaspoon cornflour
For the Stir Fry
  • 1 tablespoon vegetable oil
  • 1 carrot thinly sliced, medium
  • 100 g broccoli (small fleurets)
  • 100 g mange tout (sugar snap beans)
  • 1 red bell pepper sliced
  • 3 spring onions (sliced)
  • 200 g cabbage shredded, white
  • 500 g chicken breast marinated for at least 2 hours (preferably 5-6 hours if you have time)
  • 1 red chili pepper finely chopped
  • 2 tablespoon Coriander (chopped)
  • 320 g egg noodles (if you use pre-cooked ones, use 4 serving)

Instructions

Marinating the Chicken
    Cup of Yum
  1. In a mixing bowl combine all the marinating ingredients and add the chicken making sure they are covered with the marinade.
  2. Cover the bowl with a lid or cling film, and let them marinate in the fridge for an hour (preferably 5 to 6 hours if you have time).
  3. Take the chickens out of the fridge half an hour before you start cooking for them to get to room temperature.
  4. Remove the chicken from the marinade and place them on a tray, keep the marinade to add to the stir fry later.
  5. Preheat the oven to 180 °C and cook the chicken for 20-22 minutes.
  6. When chicken is cooked, cover with tin foil and let them rest while you are cooking the vegetables.
Stir Fry
  1. Cook the egg noodles in boiling water (with salt and olive oil) until al dente. Set aside the cooked noodles. If you are using pre-cooked noodles, skip this step.
  2. Heat a large wok with vegetable oil.
  3. Add sliced carrots, broccoli, and whole mange touts (sugar snap beans), cook for a few minutes.
  4. Add the peppers and the cabbage, cook for a few more minutes (make sure not to overcook as they should be still crunchy).
  5. Add the marinade left from the chicken then add the cooked noodles.
  6. Slice the chicken breast and add them to the wok. You can add the juice that came out of the chicken while resting for extra flavor.
  7. Stir well until all combined and serve it with coriander, chili, and spring onion garnish on top.

Notes

  • Before cooking the chicken breasts, make sure they get to room temperature. This is necessary for chicken breasts to cook evenly.
  • When the chicken breasts are cooked, cover them with tin foil and set them aside. Resting them (or any meat) helps to preserve the juiciness of the meat.
  • Don't throw away the marinade remaining in the bowl after you marinate the chicken, as well as the juice of the cooked chicken breasts. Instead, add them to your stir fry when cooking. Adding the marinade and meat juice to your stir fry gives the dish a great flavor and adds dimension!
  • Try to cut the vegetables to the same size. This will make sure that all veggies cook evenly.
  • Make sure the vegetable oil is sizzling hot before you start cooking the vegetables. Otherwise, they will get too watery. This will cause the vegetables to lose their flavor and give them an unpleasant soft texture. Stir fry is all about cooking the veggies fast at high heat to preserve the flavors inside the ingredients.
  • Always start with the vegetables that take longer to cook and keep stirring the veggies while cooking. I like my vegetables quite crunchy but you can cook them longer if you like them soft.

Nutrition Information

Calories 394kcal (20%) Carbohydrates 78g (26%) Protein 43g (86%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 147mg (49%) Sodium 1806mg (75%) Potassium 1124mg (24%) Fiber 7g (28%) Sugar 13g (26%) Vitamin A 4254IU (85%) Vitamin C 114mg (127%) Calcium 103mg (10%) Iron 4mg (22%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 394

% Daily Value*

Calories 394kcal 20%
Carbohydrates 78g 26%
Protein 43g 86%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 147mg 49%
Sodium 1806mg 75%
Potassium 1124mg 24%
Fiber 7g 28%
Sugar 13g 26%
Vitamin A 4254IU 85%
Vitamin C 114mg 127%
Calcium 103mg 10%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.