Best 7 Stir Fried Chicken And Noodles Recipes

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Indulge in a culinary journey with our tantalizing stir-fried chicken and noodles, an irresistible fusion of flavors and textures. This delectable dish promises a harmonious blend of savory chicken, tender noodles, and an array of vibrant vegetables, all enveloped in a rich and flavorful sauce. Embark on a step-by-step guide to creating this mouthwatering meal, featuring three enticing variations: a classic stir-fried chicken and noodles, a spicy Szechuan version, and a vegetarian delight loaded with an assortment of crisp vegetables. Let your taste buds rejoice as you explore the diverse culinary landscapes of these exceptional stir-fried chicken and noodles recipes.

Let's cook with our recipes!

STIR-FRIED CHICKEN AND RICE NOODLES



Stir-Fried Chicken and Rice Noodles image

From Oromocto, New Brunswick, Kim Pettipas offers a great dish to showcase rice noodles. "Don't let the ingredients fool you," she warns, "the stir-fry is very simple. We love its Asian flair."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 16

2-1/2 teaspoons cornstarch
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or reduced-sodium chicken broth
2 teaspoons sesame oil
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup reduced-sodium chicken broth
2 tablespoons sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon chili powder
3 ounces uncooked thick rice noodles
4 teaspoons canola oil, divided
3 cups fresh broccoli florets
2/3 cup chopped green onions
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/4 cup unsalted dry roasted peanuts

Steps:

  • In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside. , Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm. , Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.

Nutrition Facts : Calories 293 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

STIR-FRIED CHICKEN AND NOODLES



Stir-Fried Chicken and Noodles image

Make and share this Stir-Fried Chicken and Noodles recipe from Food.com.

Provided by Dancer

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup chicken broth
1/3 cup soy sauce
1/4 cup white wine or 1/4 cup additional chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon red pepper flakes
3/4 lb boneless chicken breast, cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese cabbage or 2 cups napa cabbage
1 cup fresh snow pea, cut into 1 inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch

Steps:

  • Combine first seven ingredients; set aside 3/4 cup.
  • Place chicken in remaining marinade.
  • Refrigerate 30 minutes.
  • Drain chicken and discard marinade.
  • Stir-fry chicken in 2 teaspoons oil until no longer pink.
  • Remove and keep warm.
  • Stir-fry broccoli and carrots in remaining oil.
  • Add cabbage and peas.
  • Stir-fry until tender crisp.
  • Meanwhile cook pasta according to directions.
  • Combine cornstarch and reserved marinade; add to vegetable mixture.
  • Bring to a boil; stir and cook until thickened.
  • Add drained pasta and chicken to mixture; cook until heated through.

STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP



Stir-Fried Egg Noodles with Chicken and Shrimp image

The noodles for this stir-fried egg noodles with chicken and shrimp dish are cooked into crisp individual pancakes that catch the juices from the vegetables, chicken, and shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 17

8 ounces Chinese egg noodles (linguine can be substituted)
1 fresh jalapeno pepper, diced
1 tablespoon plus 1 teaspoon sesame oil
1 teaspoon salt
1/4 teaspoon freshly ground pepper
3 medium shallots (2 1/2 ounces total), peeled and minced
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
2 tablespoons reduced-sodium soy sauce
1/2 cup homemade or low-sodium canned chicken stock, skimmed of fat
Nonstick cooking spray
12 ounces boneless, skinless chicken breast (2 breast halves), cut into 1 1/2-inch pieces
2 scallions, trimmed, white and light-green parts only, thinly sliced
1 bunch broccoli rabe (about 1 1/2 pounds), trimmed and blanched
4 Thai chile peppers or 1 medium jalapeno pepper
1 cup finely shredded green cabbage
8 ounces medium shrimp, peeled and deveined

Steps:

  • Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
  • In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
  • Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
  • Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
  • Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
  • Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.

Nutrition Facts : Calories 334 g, Cholesterol 125 g, Fat 7 g, Fiber 1 g, Protein 30 g, Sodium 701 g

STIR-FRIED CHICKEN AND NOODLES



Stir-Fried Chicken and Noodles image

"I live in a university town that draws students from many different cultures...and I frequently come across the tasty native dish like this Chinese one," says Stacey Nutt of Ames, Iowa.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

1/2 cup chicken broth
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or additional chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
3/4 pound boneless skinless chicken breasts, cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese or napa cabbage
1 cup fresh or frozen snow peas, cut into 1-inch pieces
6 ounces spaghetti, broken
2 teaspoons cornstarch

Steps:

  • In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions., Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

Nutrition Facts : Calories 258 calories, Fat 5g fat (1g saturated fat), Cholesterol 33mg cholesterol, Sodium 672mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

STIR-FRIED RICE NOODLES WITH CHICKEN AND VEGETABLES



Stir-Fried Rice Noodles With Chicken and Vegetables image

A snappy supper dish or tasty light meal, this fresh and colourful stir-fry is as flavoursome as it is healthy.

Provided by English_Rose

Categories     Chicken Breast

Time 25m

Yield 1-2 serving(s)

Number Of Ingredients 12

1 1/2 tablespoons vegetable oil
1 chicken breast, shredded
1 egg
6 1/2 ounces rice noodles, broad variety, soaked as per instructions on the packet, drained
2 1/2 ounces greens, roughly chopped
4 ounces broccoli florets
1 tablespoon fish sauce
1 tablespoon sugar
1 1/2 teaspoons dark soy sauce
1/2 tablespoon light soy sauce
2 tablespoons stock (optional)
1/2 teaspoon ground black pepper

Steps:

  • Heat the oil in a wok, placed over a medium heat. Tip in the chicken and stir-fry for 2-3 minutes. Break in the egg and cook briskly with the chicken until cooked through
  • Add the drained rice noodles, followed by the vegetables. Season with the fish sauce, and add the sugar, dark soy sauce and light soy sauce.
  • The noodles should be quite moist - add a little stock or water to loosen the texture. Sprinkle with black pepper just before serving.
  • This dish is served with a set of 3 condiments: fish sauce, chili powder, and chopped chilies steeped in vinegar with a pinch of sugar.

Nutrition Facts : Calories 1277.6, Fat 40.3, SaturatedFat 8.4, Cholesterol 304.3, Sodium 2928.5, Carbohydrate 175.3, Fiber 3.4, Sugar 13.9, Protein 49.5

RICE NOODLES WITH STIR-FRIED CHICKEN, TURNIPS AND CARROTS



Rice Noodles With Stir-Fried Chicken, Turnips and Carrots image

Turnips are a perfect winter vegetable for a hearty stir-fry.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings.

Number Of Ingredients 16

7 ounces rice stick noodles
1/2 cup chicken broth or vegetable broth
1 tablespoon soy sauce (more to taste)
1 tablespoon Shao Hsing rice wine or dry sherry
1 tablespoon minced garlic
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes (to taste)
2 tablespoons peanut oil or canola oil
1 pound chicken breasts, cut across the grain into slices 1/4 inch thick
3/4 pound carrots, peeled and cut into 2-inch-long julienne (matchsticks)
3/4 pound turnips, peeled and cut into 2-inch-long julienne (matchsticks)
2 tablespoons sesame seeds
Salt to taste
1/2 teaspoon sugar
1/4 cup coarsely chopped cilantro
2 teaspoons sesame oil

Steps:

  • Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan.
  • Combine the broth, soy sauce and rice wine or sherry in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Have everything within reach of your wok or pan.
  • Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the chicken in a single layer. Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque. Scoop out of the wok or pan and set aside in a bowl or on a plate.
  • Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes. Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds. Stir-fry for 1 minute and add the broth, the chicken with any liquid that has gathered in the bowl or on the plate, the salt and the sugar, and stir-fry for 1 minute. Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender. Add the cilantro and sesame oil, remove from the heat and serve.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 23 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 906 milligrams, Sugar 8 grams, TransFat 0 grams

STIR-FRIED CHICKEN AND RICE NOODLES



STIR-FRIED CHICKEN AND RICE NOODLES image

Categories     Chicken

Yield 6

Number Of Ingredients 16

2 1/2 teaspoons cornstarch
1/3 cup reduced-sodium soy sauce
1/4 cup white wine or chicken broth
2 teaspoons sesame oil
1 1/2 pounds boneless skinless chicken breast halves , cut into 1-1/2-inch pieces
1/2 cup reduced-sodium chicken broth
2 tablespoons sugar
1 tablespoon Worcestershire sauce
3/4 teaspoon chili powder
3 ounces uncooked Asian rice noodles
4 teaspoons canola oil, divided
3 cups fresh broccoli florets
2/3 cup chopped green onions
3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1/4 cup unsalted dry-roasted peanuts

Steps:

  • In a small bowl, combine the cornstarch, soy sauce, wine or broth and sesame oil until smooth. Pour 1/4 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 20 minutes. Add the broth, sugar, Worcestershire sauce and chili powder to remaining marinade; set aside. Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm. Stir-fry broccoli in remaining canola oil for 5 minutes. Add the onions, garlic and ginger; stir-fry 3-5 minutes longer or until broccoli is tender. Return chicken to the pan. Stir reserved broth mixture and stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; toss with chicken mixture. Garnish with peanuts.

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make your stir-fried chicken and noodles taste their best. Look for chicken that is free-range and organic, and use fresh vegetables that are in season.
  • Marinate the chicken. Marinating the chicken in a flavorful sauce or marinade will help to tenderize it and infuse it with flavor. You can use a simple marinade made with soy sauce, rice wine, and ginger, or you can get more creative with your marinade. Just be sure to marinate the chicken for at least 30 minutes, or up to overnight.
  • Cook the chicken over high heat. Stir-frying is a quick-cooking method, so it's important to cook the chicken over high heat. This will help to seal in the juices and prevent the chicken from becoming dry.
  • Add the vegetables towards the end of cooking. Vegetables cook quickly, so they should be added to the stir-fry towards the end of cooking. This will help to prevent them from becoming overcooked and mushy.
  • Use a wok or a large skillet. A wok or a large skillet is the best type of pan for stir-frying. These pans have a large surface area, which allows the food to cook evenly. If you don't have a wok or a large skillet, you can use a regular frying pan, but you may need to cook the chicken and vegetables in batches.

Conclusion:

Stir-fried chicken and noodles is a delicious and easy-to-make dish that is perfect for a weeknight dinner. With a little planning and preparation, you can have a flavorful and satisfying meal on the table in no time. So next time you're looking for a quick and easy dinner idea, give stir-fried chicken and noodles a try.

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