Chicken and Noodle Stir-fry Recipe

Name: Chicken and Noodle Stir-fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz (350g) fresh Asian egg noodles or fresh fettucine; 3 tbsp vegetable oil; 2 skinless boneless chicken breasts, cut into bite-sized pieces; 1/2 red, green, and yellow or orange bell pepper, seeded and sliced; 4 oz (115g) shiitake mushrooms, quartered; 1 tbsp peeled and shredded fresh ginger; 1/2 cup chicken stock; 2 tbsp ketchup; 2 tbsp soy sauce; 1 tsp cornstarch; Few drops of Asian sesame oil; 2 tbsp sesame seeds, for garnish; Wok or large frying pan

Servings: persons

12 oz (350g) fresh Asian egg noodles or fresh fettucine
3 tbsp vegetable oil
2 skinless boneless chicken breasts, cut into bite-sized pieces
1/2 red, green, and yellow or orange bell pepper, seeded and sliced
4 oz (115g) shiitake mushrooms, quartered
1 tbsp peeled and shredded fresh ginger
1/2 cup chicken stock
2 tbsp ketchup
2 tbsp soy sauce
1 tsp cornstarch
Few drops of Asian sesame oil
2 tbsp sesame seeds, for garnish
Wok or large frying pan

1
Bring a saucepan of lightly salted water to a boil.
2
Cook the noodles about 2 minutes, until barely tender.
3
Drain and rinse under cold running water.
4
Toss with 1 tbsp oil.
5
Heat 1 tbsp of the oil in a wok over high heat.
6
Add the chicken and stir-fry for 3 minutes.
7
Remove and set aside.
8
Add the peppers, mushrooms, and ginger to the wok and stir-fry for 3 minutes.
9
Mix together the chicken stock, ketchup, soy sauce, and cornstarch.
10
Return the chicken to the wok, add the noodles, and pour in the stock mixture.
11
Stir-fry for 3 minutes, until the chicken is cooked through.
12
Just before serving, drizzle with the sesame oil and sprinkle with the sesame seeds.
13
Variation: Vegetable and Noodle Stir-fry
14
Replace the peppers with 1 cup small broccoli florets, 1 sliced yellow squash, and 4 cherry tomatoes, halved.
15
Add the broccoli and yellow squash with the ginger but add the tomatoes during the last minute of cook.
16
Sliced onion, added with the broccoli, is also good.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 oz (350g) fresh Asian egg noodles or fresh fettucine, 3 tbsp vegetable oil, 2 skinless boneless chicken breasts, cut into bite-sized pieces, 1/2 red, green, and yellow or orange bell pepper, seeded and sliced, and more.

Yes, Chicken and Noodle Stir-fry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken and Noodle Stir-fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions