Stir Fry Recipe Chicken With Noodles


This is a list of Stir Fry Recipe Chicken With Noodles that is useful for beginners. The recipes are all tested by me and my friends who are food lovers. They all turn out great and delicious, we hope you enjoy these recipes and get inspired to cook something tasty for your family and friends!



Stir-fry recipes deliver a fast, fresh and delicious meal for any occasion! Our spicy chicken stir-fry makes a colourful and aromatic spaghetti that’ll have you coming back for more.


Stir Fry Chicken (Washed and drained)
1 Green Bell Pepper (Sliced)
1 Red Bell Pepper (Sliced)
1 Onion (Sliced)
1 tsp Ginger (Chopped)

1 tsp Garlic (Chopped)
1/4 Cup Chicken stock
1 Seasoning Cube
1 tsp salt

1 tsp Curry powder
1 tsp Thyme
2 tsp heap of Shitto
1/2 a pack of really thin Spaghetti
3 tbs Vegetable Oil


  1. In a wok preferable, but if you don’t have that use a non stick frying pan, heat up 2 tbs of vegetable oil.
  2. Add onion, ginger and garlic and stir fry on high heat for about 2 minutes. Add half a seasoning cube, curry and thyme.
  3. Next add the green and red peppers and stir fry for 2 minutes.  While stir frying, on another hob, place a pot of water add one salt and a few drops of vegetable oil and allow to boil while you are busy with the stir fry.
  4. Transfer the vegetables (pepper) to a plate, and in that same pan add the stir fry chicken, it is important that the chicken is not dropping of water, this is meant to be stir “fried”…water will be it boil instead. Go back to the pot of boiling water and add your spaghetti to start cooking.
  5. Add salt and half seasoning cube to the chicken and keep stir frying for about 5-7 minutes, till the chicken is cooked.
  6. Now add the previously set aside vegetable back to the pan of chicken and combine, add two heaped tbs of shitto and mix as well, also add the chicken stock.
  7. It should take 6 minutes for your spaghetti to cook-the time it takes for the chicken to stir fry. Drain the spaghetti and transfer to the stir-fry pan.
  8. Combine everything and allow stir fry for another 2 minutes.
  9. Your stir fry chicken spaghetti is ready!

Chicken Stir Fry with Rice Noodles

This Chicken Stir Fry with Rice Noodles is a terrific QUICK fridge and pantry forage meal, made with your choice of dried noodles, a simple tasty stir fry sauce and whatever veggies you can scrape together. 

This is loaded with veggies and light on the noodles so it’s nice and healthy. I love stir fried noodles like Chow Mein, Beef Broccoli Noodles and Pad See Ew because they’re a complete meal made in one wok – or skillet!

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make!

Quick Rice Noodles Recipe

I literally rummaged through my fridge to make this Chicken Stir Fry with Rice Noodles. Photographed it, ate half, gave the other half to the homeless guy at the dog park.

Smugly patted myself on the back for making a recipe I wanted to post on my site using things I already had – no special run to the grocery store to get specific ingredients.

Then I realised I needed to make it again for the recipe video. And so off I went to the grocery store. ?


Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make!
Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make!


I wanted to share this recipe because I have a theory that almost everyone has some sort of dried noodles in the pantry. I made this with thinnish rice sticks which I’m fond of because they just need soaking in boiled water. But you can use any dried noodles you want – dried or fresh.

Many noodle stir fries tend to be heavy on the noodles and light on the veggies. This one is the other way round. It only uses 100g/3.5 oz of dried noodles for 2 servings. When you pull out the dried noodles, you’ll be doubtful that it’s enough. But it will be! Once the noodles are soaked, they expand, then when tossed in the sauce and loosened up, they increase in volume again. And also, there is stacks of veggies in this recipe. By volume, there is more veggies than noodles, but they shrink a lot during cooking.

Love spicy food?
Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make!

Speaking of cooking – as with all stir fries, this Chicken Stir Fry with Rice Noodles cooks super fast. Actually, it cooks even faster than most because it’s made with dried rice noodles and if you toss rice noodles in the wok for more than a couple of minutes, they will start to break apart. It’s so disappointing when you dig into a big bowl of noodles only to find it’s just a pile of short broken strands!

That is pretty much the only rule with this recipe – it must be cooked super quickly! Any longer than 5 minutes and it’s been on for too long.

So next time you’re wondering what to make for dinner – if you can find some dried noodles and bits and bobs in your fridge, make this! 

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make!

Chicken Stir Fry with Rice Noodles

 Prep: 10 mins

 Cook: 5 mins

 Total: 15 mins

4.9 from 29 votes


Tap or hover to scale

Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it’s overcooked!! This is a super quick midweek stir fry that is really tasty.



  • ▢150 – 180 g/ 5 – 6 oz chicken breast , cut into thin strips
  • ▢1 tsp cornflour / cornstarch (optional)
  • ▢1 tsp oil (peanut, vegetable, canola) (optional)


  • ▢2 tbsp oyster sauce (or sub with Hoisin)
  • ▢1 tbsp dark soy sauce (Note 2)
  • ▢1/2 tsp each sesame oil, sugar (optional)
  • ▢1 1/2 tbsp Chinese cooking wine (Shoaxing wine) OR Mirin (Note 3)
  • ▢1/4 tsp white pepper (or black pepper)
  • ▢3 tbsp water


  • ▢100 g / 3.5 oz dried rice noodles (Note 4)
  • ▢1 tbsp oil
  • ▢1 garlic clove , finely chopped (Note 5)
  • ▢1 small onion , sliced (white, brown, yellow)
  • ▢1/2 bunch choy sum or other Asian greens , stems separated from leaves (Note 6)
  • ▢1/2 red capsicum / bell pepper , sliced
  • ▢1 carrot , peeled, cut in half lengthwise and sliced on the diagonal
  • ▢5 – 7 mushrooms , sliced
  • ▢Sesame seeds and finely sliced green onions/scallions , optional


  • Mix chicken, cornstarch and oil in a bowl.
  • Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
  • Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
  • Heat oil in a wok or large skillet over high heat.
  • Add garlic and onion, cook for 30 seconds.
  • Add chicken, cook for 1 minute until it changes colour from pink to white.
  • Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
  • Add mushrooms, cook for 30 seconds.
  • Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don’t toss for more then 1 1/2 minutes – noodles may break.
  • Garnish with sesame seeds and green onions then serve immediately.

Recipe Notes:

1. Tenderise Chicken I usually tenderise chicken for stir fries using baking soda / bi carb which is one of the methods used by Chinese restaurants. For this recipe, I’m using a faster method which does not tenderise the chicken but does keep it juicy because the cornflour oil mixture coats the chicken and seals in the moisture.

This step is optional because this is such a quick stir fry, the breast should be juicy. Also, thigh could be used instead which is juicier.

2. Dark Soy Sauce has more flavour than light or all purpose soy sauce and also stains the noodles a darker colour. If you don’t have Dark Soy Sauce, I would use 3 tbsp of Oyster Sauce and only 2 tsp of all purpose or light soy sauce.

3. Chinese Cooking Wine – sub with Mirin (skip sugar if you do) or Dry Sherry. If you can’t consume alcohol, use 1/4 cup chicken broth/stock instead (or 1 crumbled stock cube + 2 tbsp water)

4. Noodles – works great with any noodles. Use 100g/3.5oz of dried rice noodles (rice sticks, pad thai, vermicelli), or about 120g/4 oz of dried noodles (like egg noodles, ramen, Maggi, Fantastic noodles), or 180g / 6 oz fresh noodles (which usually just need to be soaked in hot water).

I used Changs Rice Stick Noodles in the video and photos. I like noodles that can just be soaked in hot water rather than having to boil (the thicker ones need to be boiled).

5. Finely chopping garlic rather than using garlic from a jar or mincing it using a crusher stops it from burning and spitting.

6. Use about 2 handfuls once chopped, this wilts a lot once cooked, so don’t be afraid to bulk up! Cut stems into 5 cm / 2″ lengths, and split thicker stems in half lengthwise so they are all roughly the same size. Any Asian greens works great in this, or sub with 2 1/2 cups shredded or chopped cabbage, spinach or other leafy greens. 

7. Don’t rehydrate the rice noodles until just before cooking. If you leave them sitting around for a while, they have a tendency to break when cooked.

8. VEGGIE SUBS: I recommend using onion but other than that, feel free to swap out the veggies for whatever you have. Use about 5 cups (packed) of veggies of choice.

9. Nutrition per serving, assuming 150g/5 oz chicken used.

Chicken noodle stir-fry



“A tasty one-pan stir-fry sizzler that’s packed with flavour and good for you, too. ”




  • Calories49325%
  • Fat17.8g25%
  • Saturates3.7g19%
  • Sugars8.1g9%
  • Salt1.1g18%
  • Protein31.9g64%
  • Carbs54.8g21%
  • Fibre5.4g-


  • ½ a bunch of fresh coriander
  • 3 cloves of garlic
  • 5 cm piece of ginger
  • 1 bunch of spring onions
  • 1 fresh red chilli
  • 1 lime
  • 2 carrots
  • 1 head of broccoli
  • 2 skinless higher-welfare chicken breasts
  • 250 g medium free-range egg noodles
  • 50 g unsalted cashew nuts
  • vegetable oil
  • freshly ground black pepper
  • 1-2 tablespoons low-salt soy sauce
  • 1 tablespoon fish sauce


  1. Pick the coriander leaves and finely slice the stalks, then keep aside for later. Peel and finely slice the garlic, then peel and matchstick the ginger.
  2. Trim and finely slice the spring onions, deseed and finely slice the chilli and cut the lime into wedges. Trim, peel and thinly slice the carrots at an angle.
  3. Cut the broccoli into small florets, then finely shred the stalk, discarding any gnarly bits. Cut the chicken into 1cm strips.
  4. Cook the noodles according to packet instructions, then drain and refresh under cold water. Drain again, toss in a little oil and put to one side. Lightly toast the cashew nuts in a non-stick frying pan until golden, then tip onto a plate to cool.
  5. Heat 1 tablespoon of vegetable oil in a large frying pan or wok. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.
  6. Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Keep stir-frying until the noodles are warm and the chicken is cooked through. Stir through the soy and fish sauces, then remove from the heat.
  7. Divide between bowls, sprinkle over the nuts, sliced chilli and the reserved coriander leaves, then serve with the lime wedges for squeezing over.

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