Servings
Font
Back
0 from 0 votes

Stir Fry Noodles

Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is better for you too!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 467 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 1 ¼ pounds boneless skinless chicken breasts or thighs thinly sliced then cut into bite-sized pieces
  • 4 tablespoons low sodium soy sauce plus additional to taste, divided
  • 3 cloves garlic minced
  • 1 small bunch green onions thinly sliced (about 1 cup), divided
  • 2 tablespoons hoisin sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons grapeseed oil or canola oil divided
  • 6 ounces dry long noodles such as soba (udon) noodles or whole wheat spaghetti or whole wheat linguine noodles
  • 6 cups thinly sliced vegetables such as mushrooms, bok choy, broccoli, red bell pepper, or carrots (I used 8 ounces cremini mushrooms, 1 red bell pepper, and 1 small head broccoli)
  • 2 large eggs lightly beaten
  • 1 to 2 teaspoons Sriracha or other hot sauce or to taste

Instructions

    Cup of Yum
  1. Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
  2. In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
  3. Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
  4. In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
  5. To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
  6. Add half the scallion mixture and saute until fragrant, about 1 minute.
  7. Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
  8. Add the eggs, sriracha, chicken, and remaining scallion mixture.
  9. Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
  10. Remove from heat. Sprinkle with the reserved green onions.

Notes

  • See blog post above to make this recipe vegetarian, vegan, or GF.
  • TO STORE: Refrigerate leftover stir fry in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat.
  • TO FREEZE: Freeze stir fry in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
  • TO MAKE AHEAD: Chop all vegetables up to 1 day in advance, and store them in an airtight storage container in the refrigerator. Prepare the stir fry sauce up to 1 day in advance, storing it in a separate airtight storage container in the refrigerator. 

Nutrition Information

Serving 1(of 4) Calories 467kcal (23%) Carbohydrates 44g (15%) Protein 45g (90%) Fat 14g (22%) Saturated Fat 2g (10%) Cholesterol 173mg (58%) Potassium 1208mg (35%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 341IU (7%) Vitamin C 9mg (10%) Calcium 60mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 467

% Daily Value*

Serving 1(of 4)
Calories 467kcal 23%
Carbohydrates 44g 15%
Protein 45g 90%
Fat 14g 22%
Saturated Fat 2g 10%
Cholesterol 173mg 58%
Potassium 1208mg 26%
Fiber 2g 8%
Sugar 6g 12%
Vitamin A 341IU 7%
Vitamin C 9mg 10%
Calcium 60mg 6%
Iron 3mg 17%

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