Asian Chicken Stir Fry Noodle With Mixed Vegetables Recipe

Asian chicken stir fry noodles with mixed vegetables is a vibrant, flavorful dish that brings the best of both worlds: tender chicken, crisp vegetables, and perfectly cooked noodles tossed in a savory sauce.

It’s a quick and nutritious meal that’s perfect for busy weeknights, offering a satisfying balance of protein, fiber, and fresh ingredients in every bite. Whether you’re a seasoned cook or a kitchen newbie, this recipe is straightforward and adaptable to your taste preferences.

With colorful veggies like bell peppers, snap peas, and carrots, combined with succulent chicken breast and chewy noodles, this dish is not only delicious but visually appealing. The sauce, made from classic Asian staples like soy sauce, garlic, ginger, and a hint of sesame oil, ties everything together with a savory, slightly sweet, and aromatic finish.

Keep reading to discover an easy-to-follow recipe that will make your taste buds dance with joy and your dinner guests ask for seconds!

Why You’ll Love This Recipe

This Asian chicken stir fry noodle recipe is a fantastic weeknight dinner option because it’s:

• Quick and easy: Ready in under 30 minutes, perfect for busy schedules.
• Nutritious: Packed with lean protein and a rainbow of vegetables for a balanced meal.
• Flavorful: A perfect blend of savory soy sauce, fresh garlic, and ginger with a touch of sweetness and umami.
• Customizable: Easily adaptable with your favorite veggies or noodles.
• One-pan meal: Minimal cleanup with stir-frying in a single wok or skillet.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 8 oz (225 g) egg noodles or rice noodles
• 2 tablespoons vegetable oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 1 medium carrot, julienned
• 1 small onion, thinly sliced
• 3 green onions, chopped
• 3 tablespoons soy sauce (use low sodium if preferred)
• 1 tablespoon oyster sauce (optional for extra depth)
• 1 teaspoon sesame oil
• 1 tablespoon honey or brown sugar
• 1/4 teaspoon crushed red pepper flakes (optional for heat)
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Equipment

• Large wok or skillet
• Pot for boiling noodles
• Sharp knife and cutting board
• Mixing bowl
• Tongs or wooden spoon for stirring
• Measuring spoons
• Colander for draining noodles

Instructions

1. Prepare the noodles: Bring a large pot of water to a boil. Cook the noodles according to package instructions until just tender. Drain and rinse under cold water to stop cooking. Set aside.
2. Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, honey, and crushed red pepper flakes. Set aside.
3. Cook the chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken and season lightly with salt and pepper. Stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove chicken from the pan and set aside.
4. Stir-fry the vegetables: In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic and grated ginger; stir quickly for 30 seconds until fragrant.
5. Add the onions, bell pepper, snap peas, and carrots. Stir-fry for 4-5 minutes until the vegetables are tender-crisp but still vibrant.
6. Combine everything: Return the cooked chicken to the pan. Add the noodles and pour the sauce over everything. Toss well to combine and heat through, about 2-3 minutes.
7. Finish and garnish: Stir in chopped green onions. Taste and adjust seasoning with salt or extra soy sauce if needed. Sprinkle with sesame seeds before serving if desired.

Tips & Variations

For the best texture, avoid overcooking your vegetables—aim for crisp-tender for maximum flavor and nutrition.

• Vegetable swaps: Feel free to add broccoli florets, mushrooms, baby corn, or zucchini based on what you have on hand.
• Protein alternatives: Substitute chicken with shrimp, tofu, or beef strips for a different twist.
• Gluten-free option: Use tamari or coconut aminos in place of soy sauce and rice noodles instead of egg noodles.
• Spice it up: Add fresh chili slices or a splash of sriracha for extra heat.
• Make it saucier: Double the sauce quantities if you prefer your stir fry more moist and flavorful.

Nutrition Facts

Serving Suggestions

This stir fry noodle dish is a complete meal on its own but pairs wonderfully with some simple sides to elevate your dining experience.

• Serve with Peruvian Vegetable Recipes for Flavorful Healthy Meals for a vibrant veggie side.
• Pair with steamed dumplings or spring rolls for an authentic Asian restaurant feel.
• Enjoy a light soup like miso or hot and sour soup alongside to balance the meal.
• For dessert, try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious to keep things sweet but wholesome.

Conclusion

This Asian chicken stir fry noodle with mixed vegetables recipe is a delicious and nutritious meal that’s perfect for any night of the week. Its combination of tender chicken, fresh vegetables, and flavorful sauce creates a dish that’s both satisfying and easy to prepare.

With simple ingredients and quick cooking time, you can have a restaurant-quality meal at home without the hassle.

By customizing the veggies and proteins, this recipe offers endless possibilities to keep your meals exciting and tailored to your preferences. Plus, it pairs well with many other dishes like the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes if you’re planning a multi-course meal.

Give this recipe a try, and you’ll soon discover it might become a staple in your cooking rotation!

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