Quick Chicken Stir Fry with Noodles
- Deep skillet or wok
- Mixing bowls
- Chef's knife
INGREDIENTS
- 7 ounces/200 grams udon noodles
- 2 tablespoons vegetable oil
- ½ white onion, sliced
- 3.5 ounces/100 grams champignon mushrooms, chopped
- Broccoli florets, chopped
- 1 medium carrot, julienned
- 5 ounces/150 grams chicken breast, cubed
- 1 tablespoon cornstarch
- ¾ teaspoon salt
- Sauce:
- 1 tablespoon dark soy sauce
- 1 tablespoon regular soy sauce
- 2 garlic cloves, crushed
- ½ teaspoon fresh grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon honey
- ½ teaspoon salt
- 2 scallions, sliced, for garnish
INSTRUCTIONS
- Toss chicken cubes with cornstarch and salt.
- Heat oil in a deep skillet or wok over medium heat and cook chicken until golden and cooked through, about 8–10 minutes. Remove chicken and set aside.
- In the same skillet, add onion, mushrooms, carrot, and broccoli. Cover and sauté until vegetables are tender, about 10–12 minutes. Meanwhile, place noodles in a bowl of boiling water for 10 minutes, then drain.
- Return chicken to the skillet with the vegetables. Add all sauce ingredients and stir to combine.
- Add noodles and toss to coat evenly in the sauce. Cook 1–2 minutes more.
- Garnish with scallions and serve immediately.
FAQ
The right noodles for this chicken stir fry with noodles recipe
The best noodles for chicken stir fry with noodles are thick, chewy varieties that can hold the sauce without becoming mushy. Udon noodles, which are soft yet resilient, are ideal because they absorb flavors while maintaining their texture. Other suitable options include lo mein or egg noodles, which also have enough body to cling to the sauce. Fresh noodles tend to cook faster and remain springy, while dried noodles need pre-soaking or boiling before stir-frying. Avoid very thin or rice-based noodles, as they can break apart during tossing. Always rinse cooked noodles under cold water if using pre-boiled types to stop residual cooking and prevent sticking.
How can I make this chicken stir fry with noodles gluten-free?
Use gluten-free soy sauce or tamari instead of traditional soy sauce, and ensure any cornstarch or other thickeners are certified gluten-free. For the noodles, choose rice noodles, gluten-free udon, or shirataki noodles. Vegetables and chicken are naturally gluten-free, but avoid pre-marinated proteins or store-bought sauces that may contain hidden gluten.
What is the best way to cook the chicken?
The best way to cook the chicken for chicken stir fry with noodles is to cut it into small, uniform cubes or strips, then lightly coat it with cornstarch and season with salt. The cornstarch creates a thin barrier that locks in moisture and promotes a golden, slightly crispy exterior. Heat oil in a deep skillet or wok over medium-high heat, and cook the chicken in a single layer without crowding the pan. This ensures even browning and prevents steaming. Remove the chicken once cooked and return it to the vegetables and sauce at the end, so it absorbs flavors without overcooking and becoming dry.
How can I make the vegetables crisp yet tender?
Slice vegetables uniformly so they cook evenly. Denser vegetables like carrots and broccoli should be cut into thinner pieces or small florets to ensure they cook through at the same rate as softer vegetables like mushrooms and onions. Cook vegetables over medium-high heat with a lid to slightly steam them, which softens them without making them soggy. Avoid overcrowding the pan, as excess moisture will lead to steaming rather than sautéing. Adding vegetables in stages based on hardness ensures each component reaches optimal texture, keeping the stir fry balanced and flavorful.
How should the sauce be incorporated for maximum flavor?
Combine the sauce ingredients—soy sauces, garlic, ginger, sesame oil, honey, and salt—before adding them to the cooked vegetables and chicken. Stir the sauce well to emulsify the flavors, then pour it evenly over the pan contents. Toss immediately to ensure that every piece of chicken and vegetable is coated. Allow the noodles to be added last and gently fold them into the sauce, which helps them absorb the seasoning without becoming soggy. Simmering briefly after combining enhances the flavors and binds the sauce to the noodles, creating a cohesive, savory dish that is balanced and aromatic.
Can this chicken stir fry with noodles be made ahead and stored?
Chicken stir fry with noodles can be made ahead and stored, but some care is required to maintain texture and flavor. Cool the stir fry to room temperature, then store in an airtight container in the refrigerator for up to three days. Keep noodles slightly undercooked if planning to reheat, as they will soften further. Reheat gently over medium heat in a skillet or wok with a splash of water or oil to prevent sticking and restore moisture. Avoid microwaving for long periods, as it can make the vegetables mushy and the noodles clump. Garnish with fresh scallions or herbs just before serving to refresh the flavors.
What can I substitute the chicken with?
Firm tofu works well, especially if pressed and lightly coated with cornstarch to mimic the texture of chicken. Shrimp is another excellent alternative, cooking quickly and adding a sweet, briny flavor. Beef strips or pork tenderloin can also be used, though cook times may vary slightly. Whichever protein you choose, ensure it is cut into uniform pieces to cook evenly and avoid overcooking. Marinating alternatives, such as soy, sesame oil, and cornstarch, help maintain tenderness and enhance the overall flavor profile.
How do I prevent the noodles from sticking together?
Start by cooking them in boiling water until just tender, then drain and rinse under cold water. Toss the noodles lightly with a small amount of oil to create a thin protective layer. When adding them to the stir fry, ensure the pan is hot and toss gently with the sauce and vegetables rather than stirring aggressively. Avoid letting noodles sit too long before combining with the stir fry. Using fresh or properly cooked udon or lo mein noodles ensures they remain separate, absorb the sauce evenly, and retain the ideal texture in the finished dish.
Can the chicken stir fry with noodles be frozen?
Chicken stir fry with noodles can be frozen, though some textural changes may occur in the vegetables. Allow the cooked stir fry to cool completely, then transfer it to airtight freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. It is best to slightly undercook vegetables and noodles before freezing, as they will continue to soften upon reheating. Reheat gently in a skillet over medium heat with a splash of water or oil to restore moisture and prevent sticking. Frozen chicken stir fry with noodles can be stored for up to two months for best quality.
