Description
A quick and flavorful chicken noodle stir fry packed with tender chicken, crisp veggies, and savory sauce. Perfect for busy weeknights and ready in just 20 minutes.
Ingredients
Scale
- 8 ounces dry egg noodles
- 1 pound boneless skinless chicken thighs, thinly sliced
- 2 cups shredded green cabbage
- 1 cup julienned carrots
- 1/2 cup sliced green onions
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 cup water
Instructions
- Cook egg noodles according to package instructions, drain, and set aside.
- Toss sliced chicken with cornstarch, 1 teaspoon soy sauce, and a splash of sesame oil. Let marinate briefly.
- Heat a wok or large skillet over medium-high heat. Add vegetable oil and sauté garlic for 30 seconds until fragrant.
- Add chicken and stir fry until fully cooked and golden brown.
- Add cabbage, carrots, and green onions. Stir fry for 2–3 minutes until just tender.
- Add cooked noodles to the wok along with soy sauce, oyster sauce, and water. Toss everything together until evenly coated.
- Drizzle with sesame oil, give it a final toss, and remove from heat.
- Serve hot, garnished with extra green onions if desired.
Notes
- Prep all ingredients ahead of time for quicker cooking.
- Use low-sodium soy sauce to control salt levels.
- Leftovers can be stored up to 4 days and reheated in a skillet.
- Feel free to switch up the veggies based on what you have on hand.
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 6g
- Sodium: 970mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg
Keywords: chicken noodle stir fry, easy stir fry, quick weeknight dinner, 20-minute stir fry, chicken noodle recipe