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Chicken Stir Fry Noodles

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  • Serves 6
  • Cooks in 35 mins (15m prep + 20m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Stir fry noodles | With chicken, and portioned for 6

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pan or wok, heat the vegetable oil over medium-high heat.
  2. 2.Add the minced garlic and ginger to the pan and sauté for 1-2 minutes until fragrant.
  3. 3.Add the sliced chicken breast to the pan and cook until browned and cooked through, about 5-6 minutes.
  4. 4.Add the julienned carrot, sliced bell pepper, and snow peas to the pan. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
  5. 5.In a small bowl, whisk together the soy sauce, hoisin sauce, and sriracha. Pour the sauce over the chicken and vegetables in the pan.
  6. 6.Add the cooked noodles to the pan and toss everything together until well coated in the sauce.
  7. 7.Cook for an additional 2-3 minutes, stirring occasionally, until the noodles are heated through.
  8. 8.Remove from heat and garnish with sliced green onions and sesame seeds.
  9. 9.Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightFor a vegetarian version, you can omit the chicken and add extra vegetables like mushrooms, bok choy, or bean sprouts.
  • chevron_rightIf you prefer a milder flavor, reduce the amount of sriracha or omit it altogether.
  • chevron_rightTo make it gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.