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Chicken Stir Fry with Noodles Recipe

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4.3 from 1 review

This Chicken Stir Fry with Noodles is a vibrant and flavorful dish featuring juicy chicken thighs, crisp-tender vegetables including bok choy, carrots, and onions, all tossed with chewy udon noodles in a savory soy and oyster sauce blend. Ready in just 30 minutes, this easy, healthier alternative to takeout is perfect for busy weeknights and highly adaptable to whatever vegetables or noodles you have on hand.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Chicken Marinade

  • 2 pounds boneless skinless chicken thighs, sliced into thin 1/2-inch wide bite-sized pieces (boneless skinless chicken breasts may be substituted)
  • 2 tablespoons soy sauce (reduced sodium or dark soy sauce based on preference)
  • 2 teaspoons rice vinegar
  • 1 teaspoon cornstarch

Noodles

  • 1 pound udon noodles, prepared according to package directions (substitute yakisoba, ramen, spaghetti noodles, or preferred noodles)

Stir Fry Sauce

  • 2 tablespoons soy sauce (remaining from the 4 tablespoons)
  • 2 tablespoons oyster sauce
  • 1 tablespoon toasted sesame oil
  • 2 to 3 cloves garlic, finely minced
  • 1 tablespoon fresh ginger, finely minced or grated (or about 1 1/2 teaspoons ground ginger)

Vegetables and Cooking Oils

  • 2 tablespoons neutral oil (grapeseed, canola or vegetable oil), divided
  • 1 medium yellow onion, thinly sliced vertically (white onion may be substituted)
  • 1 medium carrot, peeled and julienned
  • 2 cups bok choy pieces, trimmed and sliced into 2-inch wide segments
  • 2 to 3 scallions, sliced into thin rounds (white and green parts separated)
  • Red or green chile pepper, sliced very thin (optional for garnish; red pepper flakes may be used)
  • Optional garnishes: toasted sesame seeds, additional sliced scallion, chopped cilantro, lime wedges for squeezing

Instructions

  1. Marinate Chicken: In a large bowl, combine the sliced chicken thighs with 2 tablespoons soy sauce, rice vinegar, and cornstarch. Stir to coat the chicken evenly and set aside to marinate for 10 minutes while preparing other ingredients.
  2. Cook Noodles: Prepare the udon noodles according to package directions. Once cooked, drain and set aside to keep warm.
  3. Make Stir Fry Sauce: In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, toasted sesame oil, minced garlic, and minced or grated ginger until well combined. Set this sauce aside.
  4. Cook Chicken: Heat 1 to 2 tablespoons of neutral oil in a large, high-sided skillet over medium-high heat. Add the marinated chicken and cook for about 3 minutes, stirring occasionally, until the chicken is cooked through. Remove the chicken from the skillet and set it aside on a plate.
  5. Sauté Vegetables: Using the same skillet (do not clean it), add additional oil if needed. Add the sliced onions and julienned carrots, cooking for 2 to 3 minutes until they start to soften, stirring frequently to prevent sticking.
  6. Add More Vegetables: Incorporate the bok choy pieces and the white parts of the scallions into the skillet. Cook for an additional 2 to 3 minutes or until the vegetables reach your desired tenderness, stirring often to ensure even cooking.
  7. Combine Noodles and Sauce: Add the cooked noodles to the skillet with the vegetables. Pour the prepared stir fry sauce evenly over the mixture. Toss everything together to coat the noodles and vegetables thoroughly.
  8. Finish with Chicken: Return the cooked chicken to the skillet, stirring and tossing everything together. Stir fry the full mixture for about 1 minute, or until heated through and well combined.
  9. Serve and Garnish: Optionally garnish with toasted sesame seeds, sliced scallions, chopped cilantro, sliced chile peppers, and lime wedges before serving to enhance flavor and presentation.

Notes

  • You may substitute chicken thighs with boneless skinless chicken breasts if preferred.
  • If soy sauce options vary, reduced sodium or dark soy sauces can be used; dark soy sauce delivers a deeper umami flavor but is saltier.
  • Noodles can be substituted with yakisoba, ramen, spaghetti, or any favorite noodle type depending on availability.
  • Vegetables are flexible and can be swapped based on what you have; bell peppers, snap peas, or broccoli could be good additions.
  • To avoid overcooked vegetables, cook them until just crisp-tender before adding noodles that will continue cooking during the final stir fry.
  • Add chiles or red pepper flakes to taste if you prefer some heat in your stir fry.
  • Leftovers keep well refrigerated for 2-3 days and can be reheated in a skillet or microwave.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://avascooking.com/chicken-stir-fry-with-noodles-recipe/