Healthy, quick and easy chicken noodle stir fry packed with lots of veggies! I love this budget-friendly meal that takes less than 30 minutes from prep to serving. It’s nutritious, simple to make and versatile. For this recipe, I’ve used broccoli, cabbage and carrots as my choice of vegetables. Like my Beef and Vegetable Stir Fry, you can swap, add other vegetables to your liking!
Ingredients for chicken noodle stir fry
- Dark/light soy sauces combo is very common in Chinese cuisines – in achieving that rich, umami flavour. Dark soy sauces are stronger in flavour, darker in colour and lighter on the salt content than light soy sauces.
- Brown sugar is used a lot in my recipes (instead of white sugar) as I find they add more flavour (molasses) to any dish! Adding a little sugar helps balance the saltiness of the soy sauces and brings all the flavours together.
- Broccoli, cabbage and carrots are my choice of vegetables for this chicken noodle stir fry. Feel free to swap or use other vegetables you like such as mushrooms (button or shitake), sugar snap peas (yummm!) or baby corns.
- broccoli can take on a lot of flavour and sauces which tastes great!
- carrots add sweetness and a little something good for your eyes (beta-carotene – a compound your body then converts into vitamin A).
- cabbage also adds a little sweetness to this stir fry which works well with the saltiness of the soy sauces we’re adding in.
- Hokkien noodles I absolutely love using fresh Hokkien noodles for stir-fries as no cooking is involved! All you have to do is soak the noodles according to packet instructions and add them to your stir-fries! If you’re in Australia, I found these Hokkien noodles in the fresh section of Coles and was pleased to find they were preservative-free!
- Chicken breast strips are high in protein and low in fat which is great for a healthy meal.
- Oil when cooking stir-fries or Asian meals, go for neutral-tasting oils. Such as canola or vegetable oil. But! I’ve tried using olive oil to make this chicken noodle stir fry and quite frankly, couldn’t tell the difference. So use whatever you prefer!
How to cook chicken noodle stir fry
Literally, it takes less than 15 minutes to cook this dish from start to finish. So good.
- Saute onion slices and minced garlic with oil in a non-stick pan, on medium/high heat.
- Once fragrant, add chicken strips and once the chicken has browned but not cooked through (important!), remove everything in the pan onto a plate and set aside.
- In the same pan, add a little more oil and saute vegetables for 1 minute.
- Pour in 1/4 cup of water and place a lid on. This will allow the vegetables to steam cook and soften.
- Once veggies are soft, push them to the rims of the pan and add chicken strip mixture (including chicken juices!). Add soy sauces. sugar and prepared Hokkien noodles.
- Mix well with 2 spatulas, one in each hand (like the image #6 above). Stir fry like this for 2 more minutes or until chicken is fully cooked.
How do you know when chicken strips are cooked?
It’s pretty hard to check the colour of chicken juices when they’re in small strips. What I do is check by ripping a larger piece of a chicken strip apart and if the flesh is white and not transparent/pink, then it’s good to go!
Key to tender and juicy chicken breasts
You can’t tell from the pictures, but the chicken was so tender and delicious. Not dry at all! The key is taking the chicken breasts out of the pan whilst the veggies are cooking. Only add the chicken back in with 3 or so minutes left of cooking. This way the chicken will not overcook and stays juicy. 🙂
Cutting vegetables for stir-frying
When cooking any stir-fries, make sure to cut all ingredients (proteins and vegetables) into similar thickness. This way they cook evenly and are easy to munch with the noodles!
Thank you so much for checking out my recipes! Let me know what you think and/or if you have any questions, drop me a note in the comments section below. 🙂
Chicken noodle stir fry
- 300 g Hokkien noodles fresh
- 200 g chicken breast strips about 1 large breast
- 2 cups cabbage thinly sliced
- 1.5 cups broccoli cut into thin, small florets
- 1 carrot medium size, cut into think sticks
- 1/2 onion brown
- 1 clove garlic minced
- 1/2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tsp brown sugar white is okay too
- 2 tbsp cooking oil canola, vegetable or olive all is okay
- Prepare and soak noodles in hot water as per packet instructions.
- Whilst noodles are soaking, saute onion and garlic with 1 tbsp of oil in a hot, non-stick frying pan on medium/high heat.
- Once onions and garlic are lightly golden and fragrant, add chicken strips and saute until brown but not cooked through. About 2 minutes.
- Tip everything in the pan into a bowl and set aside for later.
- Same pan, add carrots, cabbage and broccoli and saute on high with remaining 1 tbsp of oil for 1 minute. This will add colour and flavour!
- Pour 1/4 cup of water into the pan and place lid on. Cook for 3 minutes or until vegetables are soft.
- Lift the lid off and allow water in the pan to evaporate. There shouldn't be much left in the pan.
- Once the water has been evaporated, push vegetables to the rims of the pan. Add sauteed chicken mixture, soy sauces, sugar and prepared noodles.
- Saute for 2 minutes, mixing constantly.
- Serve immediately!