Chicken Noodle Stir Fry

Indulge in a vibrant Chicken Noodle Stir Fry that brings together tender chicken breast, crisp vegetables, and hearty egg noodles, all enveloped in a savory soy sauce glaze. This quick and easy dish is perfect for busy weeknights, offering a delightful medley of flavors and textures. Whether you're serving up a casual family meal or impressing friends at dinner, this stir fry will not disappoint.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Main Cuisine: Asian Keyword: Feel free to swap in your favorite vegetables like broccoli or zucchini. For added crunch, top with toasted cashews or crushed peanuts. Servings: 4 servings Calories: 450kcal Author: Tisha

Ingredients

8 ounces egg noodles
1 pound boneless, skinless chicken breasts
1 cup bell peppers (any color)
1 cup snap peas
1 cup carrots
2 teaspoons minced garlic
1 tablespoon ginger, minced
3 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
2 teaspoons sesame oil
2 green onions, sliced
Sesame seeds for garnish (optional)

Instructions

Cook the egg noodles in boiling salted water according to package instructions until al dente. Drain and set aside.
In a large skillet or wok, heat vegetable oil over medium-high heat. Season sliced chicken with salt and pepper, then cook until golden brown (5-7 minutes). Remove and set aside.
In the same skillet, add more oil if needed and sauté bell peppers, snap peas, and carrots for 3-4 minutes until tender-crisp. Add garlic and ginger; cook for an additional 30 seconds.
Return the chicken to the skillet along with the cooked noodles and sauces. Toss everything together for about 2-3 minutes until evenly heated.
Serve immediately, garnished with green onions or sesame seeds if desired.

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