Looking for a flavorful and easy chicken noodle stir fry recipe? This dish combines tender chicken, fresh vegetables, and a savory sauce with rice noodles, creating the perfect weeknight dinner. Packed with vibrant ingredients like broccoli, carrots, and bell peppers, this stir fry is as nutritious as it is satisfying. Customize it with your favorite vegetables or proteins for a versatile meal that will please the whole family. Whether you’re craving a healthier takeout alternative or a quick 30-minute recipe, this chicken noodle stir fry delivers big on taste and convenience.

Ingredients
For the Sauce:
- 3 tablespoons cornstarch + 3 tablespoons cold water (for slurry)
- ¾ cup chicken broth
- ¾ cup beef broth
- ¼ cup soy sauce
- 1 teaspoon hot sauce
- ¼ teaspoon ground ginger
- 2 ½ tablespoons honey
- 3 cloves garlic, minced
For the Stir Fry:
- 7 oz. rice noodles (or spaghetti as an alternative)
- 1 ¼ lbs. boneless, skinless chicken breasts (about 2 medium breasts)
- Salt and pepper (see notes for enhanced seasoning options)
- 2 tablespoons peanut oil (or olive oil as a substitute)
- ¼ cup dry white wine (or chicken broth as a substitute, see notes)
- 3 cups broccoli florets, washed and dried
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- ¾ cup carrots, julienned
For Serving:
- Green onions, chopped
- Crushed red pepper flakes
- Roughly chopped peanuts or cashews
- Crunchy chow mein noodles
Instructions
Prep Work
- Make the Cornstarch Slurry: Combine 3 tablespoons cornstarch with 3 tablespoons cold water in a sealed container. Shake until smooth and set aside in a cool place.
- Prepare the Sauce: Mix the remaining sauce ingredients in a medium-sized bowl and set aside.
- Cook the Noodles: Follow package instructions for rice noodles. Once cooked, rinse with cool water. If using spaghetti, drizzle with a little oil after cooking and spread on a tray to cool, preventing sticking.
- Prepare Ingredients: Measure out all remaining ingredients before starting to ensure smooth cooking.
Cook the Stir Fry
- Cook the Chicken: Cut the chicken into bite-sized pieces and pat dry. Season with salt and pepper (or your choice of seasonings). Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Sear chicken undisturbed for 3 minutes. Flip and cook for another 2-3 minutes until golden and cooked through. Remove and set aside.
- Deglaze the Pan: Reduce heat to medium and add the white wine (or chicken broth). Use a silicone spatula to scrape up any browned bits from the skillet. Let it reduce by half, about 2-3 minutes.
- Cook the Vegetables: Add a splash of oil if necessary, then add the broccoli, carrots, and onions. Toss to coat and cook for 3 minutes until slightly softened. Add the bell peppers and cook for another 1-2 minutes.
- Thicken the Sauce: Pour the prepared sauce mixture into the skillet and bring to a gentle boil. Simmer for 2-3 minutes. Shake the cornstarch slurry again and slowly stir it into the sauce, letting it bubble until it thickens to your liking. Reduce heat to low.
- Combine and Serve: Add the cooked noodles and chicken to the skillet, stirring to combine. Let everything heat through. Garnish with green onions, crushed red pepper flakes, peanuts, or chow mein noodles as desired. Serve immediately and enjoy!
Why You’ll Love This Recipe
- Bursting with Flavor: The combination of savory sauce, tender chicken, and fresh veggies creates an irresistible dish.
- Quick and Easy: Ready in under 40 minutes, perfect for busy weeknights.
- Customizable: Adjust the spice level, protein, or vegetables to suit your taste.
- Restaurant-Quality Meal: Skip takeout with this homemade, healthier alternative.

Tips
- Prep Ahead: Chop all vegetables and prepare the sauce before starting to cook for a stress-free experience.
- Perfectly Cooked Noodles: Avoid mushy noodles by rinsing rice noodles with cool water or lightly oiling spaghetti after cooking.
- Use High Heat: Cook the chicken and vegetables on high heat to achieve a nice sear.
- Thicker Sauce: Add the cornstarch slurry gradually and cook longer for a thicker sauce.
Variations and Substitutions
- Protein Options: Substitute chicken with shrimp, beef, tofu, or pork.
- Vegetables: Use snap peas, zucchini, or mushrooms for variety.
- Noodles: Swap rice noodles for udon, soba, or even zucchini noodles for a low-carb option.
- No White Wine? Use chicken broth, apple juice, or water with a splash of lemon juice.
FAQs
Can I make this dish gluten-free?
Yes! Use gluten-free soy sauce and ensure the rice noodles are gluten-free.
Can I use frozen vegetables?
Absolutely. Just thaw and pat dry before adding them to the stir fry.
What if I don’t have cornstarch?
You can use arrowroot powder or flour as a thickening agent. Adjust the quantity as needed.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in a skillet for the best texture.
Serving
- Serve alongside spring rolls or egg rolls for a complete meal.
- Pair with a light Asian salad for a refreshing side.
- Garnish with extra green onions and peanuts for added crunch and flavor.
Suggestions
- Meal Prep: Make a double batch and portion into containers for quick lunches.
- Spice It Up: Add extra hot sauce or sriracha for more heat.
- Presentation: Serve in a wide bowl with colorful garnishes to elevate the look of your dish.
- Family-Friendly: Reduce or omit the hot sauce for a milder version everyone can enjoy.
Chicken Noodle Stir Fry
4
servings15
minutes20
minutesIngredients
For the Sauce:
3 tablespoons cornstarch + 3 tablespoons cold water (for slurry)
¾ cup chicken broth
¾ cup beef broth
¼ cup soy sauce
1 teaspoon hot sauce
¼ teaspoon ground ginger
2 ½ tablespoons honey
3 cloves garlic, minced
For the Stir Fry:
7 oz. rice noodles (or spaghetti as an alternative)
1 ¼ lbs. boneless, skinless chicken breasts (about 2 medium breasts)
Salt and pepper (see notes for enhanced seasoning options)
2 tablespoons peanut oil (or olive oil as a substitute)
¼ cup dry white wine (or chicken broth as a substitute, see notes)
3 cups broccoli florets, washed and dried
1 red bell pepper, sliced
1 yellow onion, sliced
¾ cup carrots, julienned
For Serving:
Green onions, chopped
Crushed red pepper flakes
Roughly chopped peanuts or cashews
Crunchy chow mein noodles
Directions
- Prep Work
- Make the Cornstarch Slurry: Combine 3 tablespoons cornstarch with 3 tablespoons cold water in a sealed container. Shake until smooth and set aside in a cool place.
- Prepare the Sauce: Mix the remaining sauce ingredients in a medium-sized bowl and set aside.
- Cook the Noodles: Follow package instructions for rice noodles. Once cooked, rinse with cool water. If using spaghetti, drizzle with a little oil after cooking and spread on a tray to cool, preventing sticking.
- Prepare Ingredients: Measure out all remaining ingredients before starting to ensure smooth cooking.
- Cook the Stir Fry
- Cook the Chicken: Cut the chicken into bite-sized pieces and pat dry. Season with salt and pepper (or your choice of seasonings). Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Sear chicken undisturbed for 3 minutes. Flip and cook for another 2-3 minutes until golden and cooked through. Remove and set aside.
- Deglaze the Pan: Reduce heat to medium and add the white wine (or chicken broth). Use a silicone spatula to scrape up any browned bits from the skillet. Let it reduce by half, about 2-3 minutes.
- Cook the Vegetables: Add a splash of oil if necessary, then add the broccoli, carrots, and onions. Toss to coat and cook for 3 minutes until slightly softened. Add the bell peppers and cook for another 1-2 minutes.
- Thicken the Sauce: Pour the prepared sauce mixture into the skillet and bring to a gentle boil. Simmer for 2-3 minutes. Shake the cornstarch slurry again and slowly stir it into the sauce, letting it bubble until it thickens to your liking. Reduce heat to low.
- Combine and Serve: Add the cooked noodles and chicken to the skillet, stirring to combine. Let everything heat through. Garnish with green onions, crushed red pepper flakes, peanuts, or chow mein noodles as desired. Serve immediately and enjoy!

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