So, the other day, I found myself staring at a half-empty fridge and, well, a rumbling stomach that’s not exactly patient. Ever been there? That’s when this 15-minute chicken stir fry noodle recipe saved the day. It’s like the culinary equivalent of finding a $20 bill in an old jacket pocket—simple, unexpected, yet incredibly satisfying.
Steps
- Mix the chicken pieces with a tablespoon of soy sauce in a bowl, and let them marinate while you prepare the other ingredients. In a separate bowl, combine most of the green onions, the remaining soy sauce, hoisin sauce, garlic, ginger, and rice wine vinegar.
- Boil a large pot of salted water, cook the noodles until they are slightly undercooked (al dente), then drain and toss with a bit of oil to prevent sticking. Heat oil in a large skillet over medium-high heat, add the chicken, and cook until golden and cooked through.
- Remove the chicken from the skillet, add more oil, and sauté the vegetables until they start to soften but remain crisp. Stir in half of the green onion mixture and cook until fragrant.
- Add the noodles to the skillet, stirring them to coat with the sauce, then incorporate the eggs, sriracha, cooked chicken, and the remaining green onion mixture. Continue stir-frying until the eggs are set and the noodles are tender.
- Remove from heat and sprinkle the reserved green onions on top before serving. Enjoy your homemade stir fry noodles!
Ingredients
- 1 ¼ pounds boneless, skinless chicken breasts or thighs, thinly sliced and cut into bite-sized pieces
- 4 tablespoons low sodium soy sauce, divided
- 3 cloves garlic, minced
- 1 small bunch green onions, thinly sliced (about 1 cup), divided
- 2 tablespoons hoisin sauce
- 1 tablespoon minced fresh ginger
- 1 tablespoon rice wine vinegar
- 2 tablespoons grapeseed oil or canola oil, divided
- 6 ounces dry long noodles (such as soba, udon, whole wheat spaghetti, or whole wheat linguine)
- 6 cups thinly sliced vegetables (such as mushrooms, bok choy, broccoli, red bell pepper, or carrots; example: 8 ounces cremini mushrooms, 1 red bell pepper, 1 small head broccoli)
- 2 large eggs, lightly beaten
- 1 to 2 teaspoons sriracha or another hot sauce, to taste
Nutritional Values
Calories: 1868kcal | Carbohydrates: 176g | Protein: 180g | Fat: 56g | Saturated Fat: 8g | Cholesterol: 692mg | Potassium: 4832mg | Fiber: 8g | Sugar: 24g | Vitamin A: 1364IU | Vitamin C: 36mg | Calcium: 240mg | Iron: 12mg
FAQ
- What types of noodles work best for stir fry?
- The recipe suggests using thicker, longer noodles that can withstand tossing in the pan. Options include soba noodles, Japanese udon noodles, Chinese egg noodles, or even Italian-style noodles like spaghetti or linguine. Rice noodles are also an option, but they should be added at the end to prevent them from breaking down.
- Can I customize the vegetables in this stir fry?
- Absolutely, you can use almost any vegetables you have on hand. Suggestions include bok choy, mushrooms, broccoli, bell peppers, snap peas, or cabbage. It’s important to cut the vegetables small to ensure they cook quickly and evenly.
- How can I adjust the recipe for dietary preferences or restrictions?
- To make the recipe vegetarian, omit the chicken or use tofu or tempeh. For a vegan version, also omit the eggs. For a gluten-free option, ensure you use gluten-free soy sauce, hoisin, and noodles.
- What is the best way to store and reheat leftover stir fry?
- Store any leftover stir fry in an airtight container in the refrigerator for up to four days. To reheat, warm the leftovers in a skillet over medium-low heat. You can also freeze the stir fry in a freezer-safe container for up to three months, letting it thaw overnight in the refrigerator before reheating.
- How can I make this stir fry in advance?
- You can prepare by chopping all vegetables and storing them in an airtight container in the refrigerator up to one day in advance. The stir fry sauce can also be prepped a day ahead and stored separately in the refrigerator.
Tips
- Prep Ingredients in Advance: To ensure a smooth cooking process, have all your ingredients chopped and ready to go before you start cooking. This includes measuring out spices and sauces, as stir-fry recipes can move quickly.
- Choose the Right Noodles: Opt for thicker, longer noodles like soba, udon, or whole wheat spaghetti for this recipe. These noodles withstand the tossing process in the pan without breaking down.
- Don’t Overcook the Noodles: Cook your noodles until they are just shy of al dente. They’ll finish cooking in the skillet with the sauce, preventing them from becoming mushy.
- Maintain a Hot Pan: Keeping your pan hot is crucial for achieving that ideal stir-fried texture—crisp-tender vegetables, juicy chicken, and perfectly tender noodles.
Equipment
- Large Skillet – Essential for stir-frying the ingredients.
- Extra Large Cutting Board – Useful for chopping a large quantity of vegetables.
- Liquid Measuring Cups – Helpful for accurately measuring and mixing the stir fry sauce.
