Nothing says weeknight comfort quite like a Sizzling Chicken Noodle Stir-Fry. Imagine tender strips of chicken, vibrant fresh veggies, bouncy noodles, and a punchy sauce all tossed together in minutes — and yes, there’s that irresistible aroma that will have everyone peeking into the kitchen before you even call for dinner. This recipe is here to satisfy your cravings for something speedy, colorful, and packed with flavor!
Why You’ll Love This Recipe
- Quick & Colorful: You can have this Sizzling Chicken Noodle Stir-Fry on the table in under 30 minutes, with beautiful pops of veggie color throughout every bite.
- Incredible Texture: Every forkful brings together tender chicken, just-crisp veggies, and gloriously saucy noodles with a satisfying crunch from peanuts and sesame seeds.
- Bold, Balanced Flavors: The sauce is savoury, tangy, slightly sweet, and laced with gentle heat — perfect for anyone craving a harmonious dish that’s never boring.
- Customizable & Crowd-Pleasing: You can tweak this stir-fry to suit dietary needs or whatever’s languishing in your fridge, making it a winning family favorite.
Ingredients You’ll Need
There’s a beautiful simplicity to the lineup for this Sizzling Chicken Noodle Stir-Fry, and every ingredient truly earns its spot. Each one brings a little extra – whether that’s depth of flavor, eye-catching color, or a delightful crunch. Here’s why they matter:
- Chicken Breast: Thinly sliced so it soaks up all those bold flavors and cooks in a snap. Room-temperature chicken browns much better!
- Salt: Just a pinch seasons the chicken perfectly before it hits the hot wok.
- Vegetable Oil: Keeps everything moving and sizzling without overwhelming the flavors.
- Red Chilli: Provides a lively, fresh heat — start with less if you’re spice-shy, or use more for an extra kick.
- Ginger & Garlic: The aromatic dream team for that unmistakable Chinese-restaurant aroma and zingy flavor.
- Dark Soy Sauce: Deep savory richness and beautiful color for your noodles.
- Oyster Sauce: Adds sweetness and umami depth; a little goes a long way.
- Fresh Lime Juice: Brightens the dish and balances that savory sauce with fresh tang.
- Brown Sugar: Just a touch for subtle sweetness and that sticky, irresistible finish.
- White Pepper: Delivers earthy, gentle heat with a unique warmth you can’t get from black pepper.
- Dried Noodles: Opt for egg noodles for bounce – they’ll carry all that saucy goodness.
- Toasted Sesame Oil: Drizzled over drained noodles for toasty flavor and an aromatic boost.
- Carrots (matchsticks): Bring cheerful color and a delicate crunch to every bite.
- Red Pepper: Sweet, mild, and irresistibly vibrant — also known as bell pepper or capsicum.
- Spring Onions: Separate the white and green parts; they add layers of sweetness and freshness.
- Chestnut Mushrooms: Earthy, juicy, and super quick to cook – they add umami and texture.
- Mangetout: Also called snow peas, these gems stay crisp and bright green, popping with every bite.
- Crushed Toasted Peanuts & Sesame Seeds: For a final flourish of crunch and nutty flavor.
Variations
The beauty of this Sizzling Chicken Noodle Stir-Fry is how easy it is to adapt! Use what you have, accommodate dietary needs, or play with flavors until it feels just right. Here are some of my favorite twists:
- Swap in Different Protein: Thinly sliced beef, tofu, shrimp, or even leftover roast chicken work beautifully in place of fresh chicken breast.
- Make it Gluten-Free: Replace regular egg noodles with gluten-free rice noodles and use tamari instead of soy sauce (plus a gluten-free oyster sauce if needed).
- Boost the Veggies: Bok choy, baby corn, snap peas, or broccoli florets can bulk out the veggie mix and add even more color and nutrition.
- Turn Up the Heat: If you love a fiery kick, stir in extra fresh chilli, a spoonful of chilli crisp, or a scatter of sliced jalapeños right before serving.
- Soy-Free Option: Use coconut aminos instead of soy sauce for a different (and soy-free) savory base.
How to Make Sizzling Chicken Noodle Stir-Fry
Step 1: Mix the Sauce & Prep the Veggies
Start by whisking together your sauce: dark soy, oyster sauce, lime juice, brown sugar, and white pepper go into a small bowl and get a quick mix. Set it aside. Meanwhile, prep all your veggies – slice everything thinly and group them in the order you’ll cook to keep things smooth and speedy once the action starts.
Step 2: Cook the Noodles
Bring a pot of water to the boil and cook your dried noodles according to package directions (usually just a few minutes). Once tender, drain and toss them with a drizzle of toasted sesame oil to keep them slippery and extra flavorful. Set aside while you get your wok sizzling.
Step 3: Sear the Chicken & Aromatics
Heat a wok (or large nonstick pan) over high heat and add 1 tablespoon oil. Season your chicken with salt, then, once the oil is shimmering hot, add the chicken strips in a single layer. Stir-fry until mostly cooked through and nicely golden at the edges. Add your red chilli, garlic, and ginger, stirring for about 30 seconds until they’re fragrant but not burnt. Quickly transfer chicken and aromatics to a bowl so they don’t overcook.
Step 4: Stir-Fry Veggies
Return the wok to high heat and add a touch more oil if needed. Start with carrots and red pepper, giving them a couple minutes until they soften slightly and gain a little color. Next, toss in the mushrooms and the white part of the spring onion for another minute or two, followed by the mangetout and green onion tops. Keep things moving — high heat and fast hands are the secret to keeping everything crisp-tender and vibrant.
Step 5: Toss Everything Together
Now for the most satisfying part: Throw the noodles and reserved chicken back into the wok with the veggies. Pour over your sauce and toss everything well — use tongs, two forks, or that classic wrist-flick if you’re brave! The sauce will quickly coat every strand and bring all those flavors together. If the noodles stick at first, don’t worry; the sauce loosens everything up in seconds.
Step 6: Garnish & Serve
As soon as everything’s piping hot and evenly coated, scoop your Sizzling Chicken Noodle Stir-Fry onto plates. Finish with a scattering of toasted crushed peanuts and sesame seeds for ultimate crunch and a pop of flavor. Grab your chopsticks or a fork — dinner’s served!
Pro Tips for Making Sizzling Chicken Noodle Stir-Fry
- High-Heat, Happy Veggies: Always keep your wok or pan on high heat from start to finish to guarantee that signature “sizzle” and keep veggies crisp, not limp.
- Slice It Right: Cut chicken and all veg into thin, even strips for quick, even cooking and a perfect harmony of textures.
- Don’t Crowd the Pan: If you double the recipe or add lots more veggies, work in batches — too much in the wok will steam, not fry, and you’ll miss out on those magical browned edges.
- Sauce & Noodles Magic: Toss your noodles in sesame oil as soon as they’re cooked — this keeps them from clumping and adds a delicious deeply toasted flavor that makes your Sizzling Chicken Noodle Stir-Fry next-level good.
How to Serve Sizzling Chicken Noodle Stir-Fry
Garnishes
Top your Sizzling Chicken Noodle Stir-Fry with a sprinkle of crushed toasted peanuts and a shower of sesame seeds for crunch. If you want a little extra flair (and heat), add sliced fresh chilli or a few ribbons of spring onion greens — the contrast is both beautiful and so delicious.
Side Dishes
Honestly, this dish is hearty enough to stand alone, but if you love a feast or are serving a crowd, a crisp Asian-style side salad or a plate of steamed edamame is always welcome. For carb-lovers, a few handmade potstickers or egg rolls on the side are perfect partners.
Creative Ways to Present
Elevate your Sizzling Chicken Noodle Stir-Fry by serving it heaped in individual Asian-style bowls, topped with a mini “nest” of noodles and an impressive fork-twist. Or pile it high on a large platter as a centerpiece for family-style dining – sprinkle extra garnishes so everyone can help themselves! Even a takeout-style box with chopsticks makes leftovers feel special.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers quickly before transferring into airtight containers. Your Sizzling Chicken Noodle Stir-Fry keeps well in the fridge for up to 3 days, making it a brilliant option for lunchboxes or a speedy reheat dinner later in the week.
Freezing
While you technically can freeze this stir-fry, the texture of veggies and noodles may soften. If you do freeze, portion it out and allow it to cool first, then seal tightly and use within a month. Thaw overnight in the fridge before reheating.
Reheating
For best results, reheat your Sizzling Chicken Noodle Stir-Fry in a hot skillet or wok — just a splash of water or extra splash of soy sauce helps loosen the noodles and revives the sauciness. Microwave reheating works too, but give it a good stir so everything heats evenly.
FAQs
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Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs offer even more juiciness and flavor. Simply slice them thin just as you would breast meat and stir-fry as directed. They’re less likely to dry out, so they’re great for those new to stir-frying.
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What are the best noodles for Sizzling Chicken Noodle Stir-Fry?
Medium egg noodles are a classic for their chewy bite, but you can use rice noodles, udon, or even soba. Just make sure not to overcook them — al dente noodles are best so they can soak up the sauce without becoming mushy.
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I don’t have oyster sauce — what can I use instead?
You can swap oyster sauce for hoisin sauce or even a little extra soy sauce with a touch of sugar for the sweet and salty balance. If you need a vegetarian option, use a vegetarian oyster sauce made from mushrooms.
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How can I make this stir-fry even healthier?
Double up on the fresh veggies! Bulk out your Sizzling Chicken Noodle Stir-Fry with more greens or use less oil. You can also opt for whole wheat or brown rice noodles for extra fiber, and cut down on the sugar for a slightly lighter sauce.
Final Thoughts
If you’re looking for a go-to meal that’s quick, customizable, and outrageously delicious, this Sizzling Chicken Noodle Stir-Fry is sure to become a favorite in your home. I hope you dive in, have fun, and make it your own — let the sizzle and those bold flavors bring a little excitement to your dinner table tonight!
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Chili Ginger Chicken Noodle Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Low Calorie
Description
This Delicious and Easy Chicken Noodle Stir Fry is a quick and flavorful dish packed with tender chicken, colorful vegetables, and savory noodles, all tossed in a delicious homemade sauce. Perfect for a satisfying weeknight meal!
Ingredients
Chicken
- 250g / 9oz Chicken Breast, sliced into thin strips
- Salt, as needed
- 1–2 tbsp Vegetable Oil
- 1 Red Chilli, deseeded & finely diced (see notes)
- 1 tsp finely diced/grated Ginger
- 1 tsp finely diced Garlic (approx 1 large clove)
Sauce
- 2 tbsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- 1/2 Fresh Lime, juice only
- 1 tsp Brown Sugar
- 1/8 – 1/4 tsp White Pepper
Veg & Noodles
- 150g / 5oz Dried Noodles (see notes)
- drizzle of Toasted Sesame Oil (approx 1 tbsp)
- 2 small or 1 large Carrots, sliced into thin matchsticks
- 1 Red Pepper, sliced into strips (Bell Pepper in US, Capsicum in AUS)
- 3–4 Spring Onions, sliced into 1” pieces then divided into green part & firm/white part
- 4–6 Chestnut Mushrooms, sliced
- 75g / 2.6oz Mangetout
Garnish
- Crushed Toasted Peanuts
- Sesame Seeds
Instructions
- Combine the sauce ingredients in a small bowl and place to one side.
- Cook the noodles in boiling water as per the packet instructions. Drain in a colander then toss in a good drizzle of toasted sesame oil. Leave to one side.
- In a large wok, add 1 tbsp oil over high heat. Season the sliced chicken all over with salt (1/4 tsp or so) and when the oil is hot, add the chicken to the wok. Fry until sealed on the outside and almost cooked through the centre, then add the chilli, garlic and ginger. Fry for another 30 seconds or so until the chicken is just about cooked through and the aromatics begin to take on colour (careful they don’t burn). Take the wok off the heat and transfer the chicken and aromatics to a bowl to one side.
- Add the wok back to high heat and top up with oil if needed. Once hot again, add the carrot and red pepper and fry for a couple of minutes until they start to lightly colour and soften very slightly. Add the mushrooms and white part of the onion and fry for another 1-2 minutes, then add the mangetout and green parts and fry for another minute, or until they soften slightly.
- Add the noodles and the chicken and aromatics, then pour in the sauce. Give everything a good toss until the sauce soaks up and everything is evenly distributed. The noodles might be a little sticky at the start, but the sauce will loosen them up as you toss.
- Serve with extra garnish and enjoy!
Prep all the veg and have it ready to add to the pan. I like to pair them in order of cooking order: carrot and red pepper, mushrooms and white part of the spring onion, then mangetout and the green part of the onions.
Notes
- Red Chilli – I typically use a medium red chilli, the ones you get in packets at the supermarket by the fresh herbs. Even after deseeding it, using the whole thing will result in a good kick of spice. If you’re at all wary just use 1 tsp of the chilli (or work to spice preference). You can always add more spice at the end if needed.
- Noodles – I recommend using dried medium egg noodles if you can. If you need to, you should be able to gently pull apart a nest of noodles if you need to in order to get the exact weight (150g/5oz).
- Heat – it’s essential to make sure your heat is high from start to finish. You want your veg light and crispy, not limp and soggy. Keep everything moving throughout to make sure they don’t burn.
- Chicken – allow the chicken to just come to room temperature, don’t fry straight from the fridge. I find that frying cold meat produces too much moisture and prevents it from browning. Also, don’t panic if your chicken isn’t 100% cooked through after initially frying it. The carryover heat will continue to cook the chicken whilst it’s resting. It will also finish off cooking when you return it to the wok. In all cases, I recommend slicing the chicken quite thinly so it cooks quickly and incorporates well with all the other ingredients.
- Overpacking – whilst it’s great to pack as much veg in the wok as possible, you don’t want to overdo it. If there’s too much in the wok at once everything is just going to steam instead of fry. This will not only inevitably increase the time it takes for everything to cook, but will also cause everything to steam instead of fry. The recipe measurements I’ve provided will offer 3 modest portions.
- Updated – Recipe updated on 15/01/25 just to tidy up the recipe and streamline the method.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
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