If you’re looking for a vibrant, quick, and utterly satisfying meal to whip up on a busy weeknight, this 30-Minute Chicken Stir Fry with Noodles Recipe is your new best friend. Packed with colorful veggies, tender chicken, and perfectly sauced noodles, it’s a recipe that balances bold flavors and textures effortlessly. From the zing of fresh ginger and lime to the crunch of toasted peanuts and mangetout, every bite feels like a celebration in your mouth. Plus, with a total prep and cook time of just half an hour, you get dinner on the table fast without compromising on flavor or freshness.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a vital role in creating the layers of flavor and texture that make this dish so irresistible. From the spicy kick of fresh red chilli to the umami depth of oyster sauce and the crispness of fresh vegetables, every component is essential for an unbeatable stir fry experience.
- 1 tbsp vegetable oil (or canola oil): A neutral oil perfect for high-heat stir frying without overpowering flavors.
- 1 red chilli (finely minced): Adds just the right amount of heat and a hint of fruity spice.
- 1 tsp ginger (freshly minced): Brings a bright, zesty aroma and warms the dish beautifully.
- 9 oz chicken breast (cut into 1-inch cubes): Lean protein that cooks quickly and stays tender when seared.
- Salt to taste: Enhances all the natural flavors in the stir fry.
- 1 tsp garlic (minced): Infuses a savory depth that complements chicken and vegetables perfectly.
- 1/8 tsp white pepper: Offers subtle heat with floral undertones, different from black pepper.
- 1 tsp brown sugar: Balances the savory and spicy notes with a touch of gentle sweetness.
- 2 tbsp dark soy sauce: Adds color, saltiness, and rich umami flavor to the noodles and chicken.
- 1 tbsp oyster sauce: A savory secret ingredient that deepens the sauce’s complexity.
- 1/2 fresh lime (juice extracted): Provides a fresh citrusy lift to brighten the entire dish.
- 1 tbsp toasted sesame oil: Just a splash lends a nutty aroma that rounds out the flavors wonderfully.
- 5 oz dried noodles (egg or wheat noodles preferred): The perfect base to soak up the sauce and hold all the ingredients together.
- 6 chestnut mushrooms (sliced): Add savory earthiness and meaty texture to the mix.
- 2.6 oz mangetout (whole or halved): Crisp and sweet, these veggies bring freshness and crunch.
- 3 spring onions (chopped into 1-inch pieces): Impart a mild onion flavor and a pop of color.
- 1 tbsp vegetable oil: Extra oil to stir fry the vegetables perfectly.
- 2 carrots (cut into thin matchsticks): Provide subtle sweetness and vibrant orange color.
- 1 red bell pepper (sliced into 1/4-inch strips): Adds juicy sweetness and more color contrast.
- Crushed toasted peanuts (optional but recommended): Give a delightful crunch and enhance the texture contrast.
- Sesame seeds: Sprinkle on top for a beautiful finish and subtle nutty flavor.
How to Make 30-Minute Chicken Stir Fry with Noodles Recipe
Step 1: Prepare the Ingredients
Start by finely mincing the red chilli, ginger, and garlic so their flavors can infuse the dish evenly. Cut the chicken breast into bite-sized cubes, and slice the mushrooms, carrots, and bell pepper into the shapes mentioned—it helps everything cook evenly and look appealing. Chop the spring onions and halve or leave the mangetout whole depending on your preference for bite size.
Step 2: Cook the Noodles
Boil the dried noodles according to package instructions until just al dente. Drain and rinse briefly under cold water to stop cooking and prevent sticking. Set aside so they are ready to toss into the stir fry at the right moment for maximum flavor absorption.
Step 3: Stir Fry the Chicken
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Toss in the minced chilli, ginger, and garlic, stir frying briefly until fragrant—this step releases the essential oils and sets a fantastic aromatic foundation. Add the chicken pieces along with a pinch of salt and white pepper, cooking and stirring frequently until the chicken is just cooked through and lightly browned.
Step 4: Add Vegetables
Push the chicken to one side of the pan and pour the extra tablespoon of vegetable oil on the other side. Add mushrooms, mangetout, carrots, and red bell pepper. Stir fry these colorful veggies for about 3 to 4 minutes, until they reach a perfect crunch-tender texture. Toss everything together to combine chicken and vegetables evenly.
Step 5: Make the Sauce and Combine
Mix brown sugar, dark soy sauce, oyster sauce, and fresh lime juice in a small bowl. Pour this flavorful sauce mixture over the chicken and veggies in the pan. Stir constantly to coat everything well. Add the cooked noodles last, tossing gently so the sauce clings to every strand, creating a deliciously saucy but not soggy stir fry.
Step 6: Finish with Sesame Oil and Serve
Drizzle the toasted sesame oil over the stir fry right before removing the pan from heat—this will lock in the nutty aroma. Give everything one last gentle toss, then transfer to serving plates.
How to Serve 30-Minute Chicken Stir Fry with Noodles Recipe
Garnishes
To make your stir fry pop even more, sprinkle crushed toasted peanuts and sesame seeds on top. The peanuts add a crunchy texture that complements the tender chicken and veggies, while sesame seeds bring a slight crunch along with a toasty flavor. For a final bright touch, scatter some freshly chopped spring onions or a few extra slices of red chilli.
Side Dishes
Although this recipe is a complete meal by itself, it pairs beautifully with a simple cucumber salad dressed with rice vinegar for a refreshing cool contrast. Alternatively, steamed dumplings or a light miso soup will round out the meal without overwhelming the delicate flavors of the stir fry.
Creative Ways to Present
Serve this chicken stir fry in rustic bowls to keep all those juicy noodles cozy. For a fun twist, place it in edible lettuce cups or pair with crunchy wonton crisps on the side. You can also turn it into a noodle bowl by adding a boiled egg on top for an extra protein boost and a splash of color.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your leftover 30-Minute Chicken Stir Fry with Noodles Recipe in an airtight container and keep refrigerated. It will stay fresh for up to 3 days, making for an excellent quick lunch or dinner option during the week.
Freezing
This stir fry is best enjoyed fresh, but if you want to freeze leftovers, pack them in a freezer-safe container and freeze for up to 1 month. Keep in mind that some vegetables might soften slightly after thawing, though the flavors will remain delicious.
Reheating
Reheat leftovers gently in a skillet over medium heat to revive the textures without drying out the chicken. Add a splash of water or extra soy sauce to keep the noodles moist. Alternatively, microwave on medium power until warmed through, stirring occasionally.
FAQs
Can I use chicken thighs instead of breast for this 30-Minute Chicken Stir Fry with Noodles Recipe?
Absolutely! Chicken thighs have more fat and tend to be juicier and more flavorful. Just make sure to cut them into similar-sized pieces for even cooking, and they may take a minute or two longer to cook through.
What type of noodles work best for this recipe?
Egg noodles or wheat noodles are preferred because they hold up well in stir fries without becoming mushy. Rice noodles could work if you prefer a gluten-free option, just be careful not to overcook them during boiling.
Is it possible to make this recipe vegetarian?
Yes! Swap the chicken for firm tofu, tempeh, or extra mushrooms. Use vegetarian oyster sauce or hoisin sauce in place of oyster sauce to maintain the umami flavor without any animal products.
How spicy is this 30-Minute Chicken Stir Fry with Noodles Recipe?
The red chilli gives it a gentle heat that can be adjusted based on your preference. Feel free to reduce or omit the chilli if you prefer a milder dish, or add more if you love some extra kick.
Can I prepare parts of this stir fry ahead of time?
Definitely. You can chop all vegetables and marinate the chicken in soy and oyster sauce in advance to speed up cooking time. Just keep everything refrigerated and combine when you’re ready to cook.
Final Thoughts
This 30-Minute Chicken Stir Fry with Noodles Recipe is a shining example of how quick and simple meals can be incredibly flavorful and satisfying. It’s a dish that invites creativity, welcomes busy schedules, and delights even the pickiest eaters. I hope you enjoy making it as much as I do, and that it becomes a staple in your kitchen when you want something fast, fresh, and fabulous.
Print
30-Minute Chicken Stir Fry with Noodles Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
A quick and flavorful 30-minute chicken stir fry with noodles, packed with colorful vegetables and a savory Asian-inspired sauce. This easy recipe features tender chicken breast, crisp mangetout, mushrooms, and vibrant bell peppers, all tossed with noodles and garnished with toasted peanuts and sesame seeds for a satisfying crunch.
Ingredients
Protein and Oils
- 1 tbsp vegetable oil (or canola oil)
- 9 oz chicken breast (cut into 1-inch cubes)
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil
Vegetables and Aromatics
- 1 red chilli (finely minced)
- 1 tsp ginger (freshly minced)
- 1 tsp garlic (minced)
- 6 chestnut mushrooms (sliced)
- 2.6 oz mangetout (whole or halved)
- 3 spring onions (chopped into 1-inch pieces)
- 2 carrots (cut into thin matchsticks)
- 1 red bell pepper (sliced into 1/4-inch strips)
Seasonings and Sauces
- salt to taste
- 1/8 tsp white pepper
- 1 tsp brown sugar
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1/2 fresh lime (juice extracted)
Carbohydrates
- 5 oz dried noodles (egg or wheat noodles)
Garnishes
- crushed toasted peanuts (optional but recommended for crunch)
- sesame seeds
Instructions
- Prepare Noodles: Cook the dried noodles according to package instructions until al dente. Drain and set aside, tossing with a little oil to prevent sticking.
- Make Stir Fry Sauce: In a small bowl, mix together dark soy sauce, oyster sauce, brown sugar, white pepper, and lime juice. Set aside.
- Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced red chilli, ginger, and garlic, sautéing for about 30 seconds until fragrant.
- Cook Chicken: Add the chicken breast cubes to the skillet and season with salt. Stir-fry for 5-7 minutes until the chicken is cooked through and lightly browned.
- Add Vegetables: Stir in the sliced mushrooms, mangetout, carrots, red bell pepper, and spring onions. Continue stir-frying for 3-4 minutes until vegetables are tender but still crisp.
- Add Sauce and Noodles: Pour the prepared stir fry sauce over the chicken and vegetables, stirring to combine. Add the cooked noodles and toasted sesame oil to the skillet. Toss everything together thoroughly and cook for another 2 minutes to heat through and allow flavors to meld.
- Garnish and Serve: Remove from heat and transfer to serving plates. Sprinkle with crushed toasted peanuts and sesame seeds for added texture and flavor. Serve immediately.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- Use gluten-free soy sauce to make the dish gluten-free.
- Adjust the amount of red chilli according to your preferred spice level.
- Optional garnishes like crushed peanuts add great crunch and nutty flavor.
- If preferred, substitute noodles with rice or cauliflower rice for a low-carb option.
