Saucy noodles, crisp hot vegetables, and tender bites of chicken are tossed together in this easy stir fry. A late-night Chinese food craving inspired this recipe for Stir Fry Noodles with Chicken and Vegetables.
This is a one-skillet meal that comes together in about 25 minutes.
These Stir Fry Noodles with Chicken and Vegetables have already happened three times this month in my kitchen. I’ve eaten this for dinner, for lunch, and I’ve even eaten the leftovers for breakfast.
Rice noodles are one of my favorite things to add to a stir fry to really kick up the flavors. The simple (relatively flavorless on their own) noodles pick up so much flavor from the sauce.
If I’ve mentioned it once, I’ve probably mentioned my love for rice noodles a dozen times. If you’ve never cooked them before, don’t fear. I’ve got you covered with lots of cooking tips.
How To Make Stir Fry Noodles
- To cook rice noodles, first, you will soak them in boiling water for 6-10 minutes.
- Once softened, rinse and drain the noodles.
- You can add them to the skillet with everything else at the end, or as written below, add them to the emptied skillet and fry in the remaining sauce for just a few minutes.
- Then add everything else back to the skillet, toss, and serve.
This rice noodle stir fry is similar in flavors to my beloved Jap Chae {a.k.a. Chap Chae – pronounced Chop Chay}.
Korean Jap Chae is a noodle stir fry dish made with sweet potato or glass noodles. I could happily eat stir fried noodles pretty much every day.
Stir Fry Recipes
Here are a few more fantastic stir fry recipes to satisfy your craving for better than takeout meals at home.
Korean Beef Bulgogi is another of Sean’s favorites. When we were first married, we had a favorite Korean restaurant near the house. Sean usually ordered Bulgogi while I ordered Jap Chae.
Sriracha Honey Cashew Chicken, and Chinese Beef and Broccoli are two more stir fries that get two thumbs up every time we make them.
Indian Butter Chicken, Chicken Lo Mein, and Shrimp Pad Thai are all on my list to try as well.
Stir Fry Noodles Recipe
- Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. Drain, drizzle lightly with ½ tablespoon oil and toss well to separate.
- Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together ½ cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.
- In a large stainless skillet, over high heat, warm ½ tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with a lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce.
- Scrape the bottom of the pan as needed and toss to coat everything with sauce. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender.
- Transfer the vegetable mixture to the mixing bowl next to the stove. Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
- Add the prepared sauce to the chicken and scrape the bottom of the pan, stirring constantly. Cook 1-2 minutes to thicken. Transfer the chicken and most of the sauce to the bowl with the vegetables. (Leave about a tablespoon of sauce in the skillet.)
- Add the remaining tablespoon oil to the skillet and add the noodles. Toss to coat and spread across the pan. Cook, stirring or turning frequently, for 2 minutes, until the noodles are lightly browned.
- Remove from the heat, add the chicken and vegetables back to the skillet with the noodles and toss to combine.
Stir Fry Noodles with Chicken and Vegetables
Ingredients
- 8 ounces rice noodles
- 3 tbsp coconut oil or light flavored olive oil (divided)
- 1/2 cup low-sodium soy sauce, plus 2 tablespoons (divided)
- 1 tbsp chili paste
- 2 tbsp light brown sugar
- 1 tbsp minced fresh ginger
- 3 cloves garlic, minced
- 2 cups thinly sliced carrots, about 2 medium carrots
- 4 cups broccoli florets, cut bite-size
- 8 large mushrooms, sliced thin, about 2 cups
- 4 cups green cabbage, very thinly sliced
- 1 ½ lbs chicken thighs, cut into bite-size pieces
- 2 tbsp cornstarch
Instructions
- Boil 8 cups of water and remove from the heat. Add the noodles and stir to cover. Set aside, stirring frequently and separating the noodles. Soak the noodles for about 8 minutes until tender. Drain, drizzle lightly with ½ tablespoon oil and toss well to separate.
- Set a large mixing bowl next to the stove. In a glass measuring cup or small bowl, stir together ½ cup soy sauce, chili paste, sugar, ginger, and garlic. Set the prepared sauce next to the empty mixing bowl by the stove.
- In a large stainless skillet, over high heat, warm ½ tablespoon oil until shimmering. Add the carrots, stir and cook 1 minute. Add the broccoli, stir, cover with lid and cook 1 minute. Add the mushrooms and the remaining 2 tablespoons of soy sauce. Scrape the bottom of the pan as needed and toss to coat everything with sauce. Add the cabbage to the skillet and continue cooking for about 2-3 minutes. The vegetables should be brightly colored and barely tender.
- Transfer the vegetable mixture to the mixing bowl next to the stove. Add 1 tablespoon oil to the empty skillet over high heat. Add the chicken and sprinkle with cornstarch. Stir well to coat. Continue cooking for 2 minutes, turning or stirring the pieces frequently.
- Add the prepared sauce to the chicken and scrape the bottom of the pan, stirring constantly. Cook 1-2 minutes to thicken. Transfer the chicken and most of the sauce to the bowl with the vegetables. (Leave about a tablespoon of sauce in the skillet.)
- Add the remaining tablespoon oil to the skillet and add the noodles. Toss to coat and spread across the pan. Cook, stirring or turning frequently, for 2 minutes, until the noodles are lightly browned.
- Remove from the heat, add the chicken and vegetables back to the skillet with the noodles and toss to combine. Enjoy!
Notes
Nutrition
{originally published 5/10/18 – recipe notes and photos updated 3/17/21}
Brenda says
This recipe is amazing! Even my kids who “don’t like stir fry” ate it up. Definitely saved for future family dinners at our home.
Mary Younkin says
I’m so glad that your family enjoyed this recipe, Brenda!
Dawn says
Great recipe! I add snow peas and onion as well, but it is perfect as is.
Mary Younkin says
I’m so glad you like the recipe, Dawn!
Ivy says
I put my own spin on this recipe. I used sesame oil instead of coconut oil, and used some different veggies. The veggies I used were carrots, broccoli, bell peppers, onion, sugar snap peas, and zucchini. I also added pineapple. For the sauce, I used a little bit of dried garlic granules instead of fresh garlic cloves (I’m not a huge fan of garlic), and added orange zest, a teaspoon of honey, sesame seeds, and red pepper flakes for extra spice. The orange zest and pineapple gave it a nice depth of flavor. I will use this recipe again, and will probably add bean sprouts to it next time. I gave it four stars because of how many changes I made, but I’ve never made it exactly according to the recipe. I imagine it’s pretty good as is.
Mary Younkin says
That sounds delicious as well, Ivy!
John says
So you made a completely different recipe, with totally different ingredients so that it hardly resembles the original recipe whatsoever, then had the nerve to give a 4 star review for a recipe you did not try. Ok cool just making sure.
Caroline says
Agreed 🥴
Lisa says
Lol!
ABBI says
WHERES THE LIKE BUTTON FOR JOHN???
Melissa Williamson says
Could soba noodles be used?
Mary Younkin says
I think they’d probably work fine, but I haven’t tried them myself. If you do try them, let me know how it works out for you!
Robin Pitre says
Do you happen to know the calorie content or nutritional information?
Mary Younkin says
You can cut and paste the ingredient list into an online nutrition calculater, if you need more information, Robin. This is about 5 servings at 500 calories each.
Anamika says
They’re addictive for sure. Thank you!
Mary Younkin says
I’m so glad you’re enjoying them, Anamika!
Paula says
Can this be made ahead and reheated.
Mary Younkin says
These noodles reheat nicely, Paula!
Dewa says
wow..They’re addictive for sure. Thank you!
Mary Younkin says
I’m so happy that you love the stir fry, Dewa!
Tricia Janik says
This was great- we cooked chicken separate for my vegetarian daughter and then tossed the veggies in some of the sauce as well. Substituted snow peas for broccoli – great dish!
Mary Younkin says
I’m so glad that you like the recipe, Tricia!
DapF says
2nd cooking the meal, easy and delicious.
Mary Younkin says
I’m so glad you are enjoying the recipe!
Linda Hastings says
My grandson loves this, and he’s a picky eater.
Mary Younkin says
I’m so happy that he’s enjoying the recipe, Linda.
Mindy says
Yum! Thanks for sharing this! It was a hit and I will make it again 🙂 I made do with what I had on hand (sriracha + reduced sugar in place of chili paste + 2T brown sugar; leeks + summer squash in place of mushrooms + cabbage) and it was delicious. It seems like a very versatile recipe. This is my first time visiting your site and I look forward to trying more of your recipes!
Mary Younkin says
It is a versatile recipe, Mindy. I’m glad you enjoyed it.
Pauline says
Fantastic stir fry, sauce was perfect
Mary Younkin says
I’m so happy to hear that you enjoyed the recipe, Pauline.
Georgia says
I have a spicy Sriracha hot chili sauce; can I use this instead of chili paste, and if so, is it a 1:1 substitute for the amount? Not sure if chili paste is mild or spicy, and which one the recipe calls for.
Mary Younkin says
A 1:1 substitution will work for the heat level, Georgia. The flavor will be different, but Sriracha definitely works in this recipe.
Carol R says
Overall, the recipe was very good but the sauce was a bit strong for me. I used low sodium soy but it still overtook everything else. If the soy was reduced to 1/4 cup could chicken broth be added to make the difference?
Mary Younkin says
Yes, you could adjust it that way, Carol.
Kari Barefoot says
Hi! I was scrolling tonight and I put some search words in an I got your recipes! Plus, my name is Kari Barefoot and I’m sure that went into the algorithm!! I’m going to try some of your wonderful recipes and I will be back in touch! Enjoy 😉
Mary Younkin says
I hope that you love the recipes, Kari!
Daniell says
Can leftovers be frozen?
Mary Younkin says
I’ve never tried that, Daniell.
Theresa says
Does the chili paste add a lot of spice? Can it be omitted without removing a ton of flavor? We are wimps in my family when it comes to “heat”.
Mary Younkin says
Yes, you can reduce it or eliminate it, Theresa. Personally, we don’t find this a spicy recipe at all, but my family tends to have a high heat tolerance. I’d try it with just a teaspoon of the paste and see what you think. As written, it doesn’t add heat as much as it enhances the flavors. But yes, chili paste is a spicy condiment and has the potential to heat it too much for you.
Sandy says
Can I substitute egg noodles for the rice noodles?
Mary Younkin says
Yes, but you won’t add them until the end and they won’t get browned the same way the rice noodles do.
Lisa says
Very good, entire family liked. Will be making again. Thanks for sharing.
Mary Younkin says
Thank you, Lisa. I am glad your family enjoyed it!
Debbie Katz says
Great recipe and super easy to make! For my spice-averse family, I’ll reduce the chili paste next time, but otherwise a slam dunk.
Mary Younkin says
Thank you, Debbie. Easy fix for sure.