These scrumptiously delicious Stir Fry Noodles are loaded with lots of healthy ingredients like chicken for protein, green veggies, red sauce, and the made with flour noodles that make the meal happier. To make these noodles tastier, just simply add a little bit more savory sauce of red tomatoes. It’s guaranteed, you would love the taste more than what you crave at a restaurant.
Want some compliment from your loved ones, so make sure to try these noodle recipes at home, which deliver authentic taste and gourmet flavors of spices, chicken, and veggies that let you take all the cooking credit happily. These stir fry noodle recipes can easily be followed by both; beginners in kitchen routine or experts in their field. Somehow made with scratch items at home, if you have a problem with going to the supermarket for groceries.
This noodle bowl would leave you completely in a shocked-induced state of bliss. Also, this recipe needed not more than 30 minutes to get done, that pretty much good to make and serve guests at home as well. Such hearty family meals they prefer to make your family meal memorable. A full pack loaded with all proteins, minerals, vitamins, and iron that essentially needed one’s body the most.
Just simply follow my “Easy Formula” to make these Chinese Stir Fry Noodles using a Chinese recipe using whatever leftover protein, green veggies, and noodles you have in your cabinet.
Stir Fry Noodles With Vegetables
Ingredients
Chicken Marinate
- 1/2 kg Chicken Cubes (Boneless)
- 1/2 tsp Salt
- 1/2 tsp White Pepper Powder
- 1 tsp Soya Sauce
- 1 tsp Vinegar
- 1 tsp Honey
- 1 tsp Garlic (crushed and grated)
Veggies
- 1 1/2 cup Broccoli Florets
- 1 1/2 cup Carrots
- 1 1/2 cup Red Bell Pepper
- 2 tbsp Spring Onion (only white part, chopped)
- 1/2 cup Mushrooms
- 2-3 Green Spring Onions (thick chopped)
Noodles
- 150 gm Noodles
- 1/2 cup Chicken Broth
- 2 tsp Garlic (finely chopped)
- 1 tsp Ginger (finely chopped)
- 2 tbsp Vegetable Oil
- Seasame Oil
- Cornstarch
- 1/4 tsp White Pepper Powder
- Salt (as required)
Sauce
- 3 tsp Red Chili Sauce
- 2 tsp Oyster Sauce
- 2 tsp Dark Soy Sauce
- 1 tsp Sriracha Sauce (optional)
Instructions
For Chicken Marinate
- Slice the boneless chicken fillets into 2 strips.
- Grate2-3 garlic cloves to give a teaspoon of garlic.
- Finely chop the peeled garlic cloves and the ginger.
- Take out the broccoli florets, red pepper, and carrots.
- Chop the white and green portion of spring onions.
- Now take a large bowl, take chicken, and marinate it with above mention spices and other ingredients softly. Now mix with these veggies and set aside for around15 minutes.
Stir Fry Noodles
- To boil the noodles, follow the instructions on the pocket. Or
- For 150gm noodles, preheat 2 liters of water in a pan on high flame till it comes to a boil.
- Add the noodles and gently start stirring for them to open up.
- Boil it for 2-3 minutes. Make sure noodles don’t get so softened and remain some hard.
- Drain them in a colander and wash them with cold water to stop the cooking.
- Now take 1 tbsp of oil and mix it well to coat the boiled noodles, so that they don’t stick together. Now keep them aside.
Noodles Making
- First, take a large size pan, preheat some vegetable oil over medium flame.
- Now add marinated chicken and season with some salt, white pepper as required. Let it cook for 3-4 minutes gradually and continue mixing chicken well.
- When the chicken change its color and turn as golden brown, simply remove the chicken from the pan and set aside to cool down.
- Now add mushrooms, carrots, red bell pepper, and spring onions to the pan and cook for 3-5 minutes to get softened.
- Now add chopped garlic, chopped ginger and still cook for 30 seconds or more.
- Add the noodles and than chicken into the pan and give them a good mix, until get combine well.
- In a small bowl, whisk chicken broth, red chili sauce, oyster sauce, dark soy sauce (you can simply use only Sriracha Sauce instead of these first 2 sauces), sesame oil, and cornstarch.
- Now gradually pour the sauce into the pan and bring to a simmer. Cook for 1 minute at least. When the sauce gets thickened, sprinkle with green onions and serve them.
Notes
- I used some flour noodles, you can use whatever you can get easily. Egg noodles, Hokkien noodles all go perfectly with this recipe.
- Always make sure vegetables get cut in size, so they can cook easily within a few minutes.
- Easily refrigerate leftover stir fry in an air-tight container for up to 4 days.
- Reheat leftover in a pan on the stove over medium-low heat.
- You can simply store leftover stir fry noodles in an air-tight freezer-safe container for up to 3 months as well.
- You can also be chopped veggies 1 day ahead before making these stir fry noodles and store them in an air-tight container in the refrigerator. Also, the sauce can also be get done 1 day before and simply store in the refrigerator 1 day before in advance.
- For making these stir fry noodles spicier, try adding some chili paste and sriracha sauce.
- For protein, choose what suits you the best. I prefer chicken in this recipe, but you can also choose beef, mutton, pork any other seafood to get your protein diet.