Chicken Noodles
Stir-fried noodles with tender chicken, crisp vegetables, and a savory-sweet sauce that clings to every strand. The wok-hei flavor — that smoky tang of high heat — separates great stir-fried noodles from limp pasta with soy sauce.
Prep Time
21 min
Cook Time
28 min
Servings
6
Calories
514 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Noodles300 g
- Chicken750 g
- Carrot1 ½ medium
- Soy Sauce3 tbsp
- Onion1 ½ medium
- Garlic4 ½ cloves
- Ginger1 ½ tsp
- Sesame Oil1 ½
- Spring Onion1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Noodles300 g
- Chicken750 g
- Carrot1.5 medium
- Soy Sauce3 tbsp
- Onion1.5 medium
- Garlic4.5 cloves
- Ginger1.5 tsp
- Sesame Oil1.5
- Spring Onion1.5
Instructions
- 1
Soak 8 oz of dried egg noodles (or use fresh) according to package directions. Drain and toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
- 2
Cut 1 lb of chicken breast or thigh into thin strips. Marinate with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon Shaoxing wine (or dry sherry). Let sit 10 minutes — the cornstarch protects the chicken and helps the sauce cling.
- 3
Whisk the sauce: 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon sugar, 1 teaspoon dark soy (for color), 1 teaspoon sesame oil, ½ cup chicken stock or water. Have it ready beside the stove.
- 4
Heat 2 tablespoons of oil in a wok or large skillet over the highest heat until smoking. Add chicken in a single layer, don't move for 30 seconds, then stir-fry 2 minutes until just cooked. Remove to a plate.
- 5
Add another splash of oil and 3 cloves of minced garlic, 1 tablespoon grated ginger, 2 cups of mixed sliced veg (bell pepper, carrot, scallion, bok choy). Stir-fry 2 minutes.
- 6
Return the chicken. Add the noodles and pour the sauce around the edge of the pan. Toss everything with tongs for 90 seconds until the noodles are heated through and coated. Serve immediately.
Watch how to make Chicken Noodles
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💡 Expert Tips
- 1.Highest heat your stove will give. The smoky 'wok hei' character comes from intense heat. A home stove can't fully replicate a restaurant wok burner, but maximum heat helps.
- 2.Cornstarch on the chicken (called 'velveting') keeps it tender and slick. Skip it and the chicken comes out drier and the sauce slides off.
- 3.Have everything chopped, measured, and beside the stove before you start. Stir-fry happens fast — there's no time to mince garlic mid-cook.
- 4.Add the sauce around the rim of the wok, not in the middle. It briefly hits the very hot pan first, adding caramelized depth before mixing with the noodles.
🔬 Why It Works
Great stir-fried noodles balance four flavors (salty soy, sweet sugar, savory oyster sauce, aromatic ginger and garlic) on a base of perfectly cooked noodles and chicken. The velveting technique — coating the chicken in cornstarch and a little soy — creates a thin protective barrier that keeps the meat moist. Adding the sauce at the very end means it briefly caramelizes against the pan before coating everything, giving you that lacquered restaurant-style shine. Constant motion prevents anything from steaming or sticking.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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