Quick Chicken & Veggie Noodle Stir-fry: Easy Asian Weeknight Dinner Recipe

Name: Quick Chicken & Veggie Noodle Stir-fry: Easy Asian Weeknight Dinner Recipe
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2
Cuisine: Asian
Ingredients: 200 grams Chicken Breast (Sliced into thin strips); 150 grams Egg Noodles (Cooked according to package instructions); 1 medium Red Bell Pepper (Sliced thinly); 1 medium Carrot (Julienned); 1/2 medium Onion (Sliced); 2 cloves Garlic (Minced); 1 teaspoon Fresh Ginger (Grated); 3 tablespoons Soy Sauce (Low sodium preferred); 1 tablespoon Sesame Oil (Toasted); 1 teaspoon Brown Sugar (Or to taste); 1 tablespoon Vegetable Oil (For stir-frying)

Learn how to make a delicious and easy chicken and vegetable noodle stir-fry in minutes. Perfect for a quick and healthy weeknight meal that's packed with flavor!

#Asian Food

#Stir-fry

#Noodles

#Chicken Recipe

#Quick Dinner

#Easy Recipe

#Weeknight Meal

Beautifully Plated Chicken Noodle Stir-fry

Recipe Information

Prep Time

15m

Cook Time

23m

Total Time

Servings

Easy

Asian

English

Nutrition (per serving)

480

Calories

35g

Protein

55g

Carbs

18g

Fat

Stir-frying Chicken and Vegetables in a Wok

Ingredients

Servings: 2

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Fresh Ingredients Ready for Stir-frying

Instructions

0/5 completed

1
Prepare all ingredients: Slice chicken into thin strips. Chop bell pepper, carrot, and onion. Mince garlic and grate ginger. Cook egg noodles according to package directions, then drain and set aside.
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5m
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Prepare all ingredients: Slice chicken into thin strips. Chop bell pepper, carrot, and onion. Mince garlic and grate ginger. Cook egg noodles according to package directions, then drain and set aside.
5m
Having all ingredients prepped beforehand makes stir-frying much faster.
2
Heat vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove chicken from the pan and set aside.
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4m
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Heat vegetable oil in a large wok or skillet over medium-high heat. Add sliced chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove chicken from the pan and set aside.
4m
Don't overcrowd the pan, cook chicken in batches if necessary to ensure even browning.

3
Add bell pepper, carrot, and onion to the same pan. Stir-fry for 2-3 minutes until vegetables are crisp-tender. Add minced garlic and grated ginger, stir-fry for another minute until fragrant.
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4m
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Add bell pepper, carrot, and onion to the same pan. Stir-fry for 2-3 minutes until vegetables are crisp-tender. Add minced garlic and grated ginger, stir-fry for another minute until fragrant.
4m
Keep vegetables moving in the pan for even cooking and to prevent burning.
4
Return the cooked chicken to the pan. Add soy sauce, sesame oil, and brown sugar. Stir well to combine all ingredients and coat them evenly with the sauce. Bring to a gentle simmer.
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2m
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Return the cooked chicken to the pan. Add soy sauce, sesame oil, and brown sugar. Stir well to combine all ingredients and coat them evenly with the sauce. Bring to a gentle simmer.
2m
Taste the sauce and adjust seasonings if needed before adding noodles.
5
Add the cooked egg noodles to the pan with the chicken and vegetables. Toss everything together using tongs or two spatulas until the noodles are thoroughly coated with the sauce and heated through. Serve immediately and garnish with sesame seeds or chopped green onions if desired.
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3m
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Add the cooked egg noodles to the pan with the chicken and vegetables. Toss everything together using tongs or two spatulas until the noodles are thoroughly coated with the sauce and heated through. Serve immediately and garnish with sesame seeds or chopped green onions if desired.
3m
For an extra kick, add a pinch of red pepper flakes to the sauce.