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–+ servings
Sheila Browder

Stir Fry Noodles

When it comes to stir fry noodles, think versatility. These noodles can shine as a main course, but pairing them with the right accompaniments can elevate your meal to new heights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American, Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tablespoons neutral oil like grapeseed or canola, divided
  • 3 garlic cloves finely minced
  • 6 cups assorted thinly sliced vegetables choose a mix such as cremini mushrooms, red bell pepper, and broccoli
  • 1 tablespoon freshly grated ginger
  • 2 large eggs beaten lightly
  • ½ teaspoon white pepper
  • 4 tablespoons reduced-sodium soy sauce divided
  • 6 ounces uncooked long noodles like soba, udon, whole wheat spaghetti, or linguine
  • 1 ¼ pounds boneless skinless chicken thighs or breasts, thinly sliced
  • 1 to 2 teaspoons sriracha or other chili sauce to taste
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons hoisin sauce
  • 1 small bunch of scallions thinly sliced (about 1 cup), divided

Equipment

  • Large Pot, Skillet

Method
 

Step 1: Prep Your Ingredients
  1. Start by gathering and preparing all your ingredients. Slice your veggies thinly for quick cooking. Marinate and slice your protein of choice into bite-sized pieces. This prep work is essential for a smooth cooking experience.
Step 2: Cook the Noodles
  1. Boil water in a large pot and cook your noodles according to package instructions. Drain and rinse them under cold water to stop the cooking process. Set aside. This step prevents the noodles from becoming mushy.
Step 3: Heat the Oil
  1. In a large wok or skillet, heat 1 tablespoon of the neutral oil over medium-high heat. When the oil is shimmering, it's time to add your minced garlic and grated ginger. Stir these ingredients for about 30 seconds until aromatic.
Step 4: Add the Proteins
  1. Next, toss in your sliced chicken. Stir frequently until fully cooked through, about 5 to 7 minutes. Make sure the chicken gets nice and browned. Nobody likes undercooked chicken.
Step 5: Eggs in the Mix
  1. Push the chicken to one side of the pan, and pour the beaten eggs into the other side. Scramble the eggs until just set, then mix them back with the chicken. This adds great flavor and texture.
Step 6: Load Up on Veggies
  1. Add in your assorted vegetables. Stir everything together and cook for another 5 minutes or until the veggies are tender but still crisp. You’re looking for that perfect blend of texture.
Step 7: Noodle Time
  1. Now it’s time to add those noodles to the mix! Pour in the soy sauce, hoisin sauce, sriracha, and sesame oil. Stir everything together until the noodles are well-coated and heated through. Adjust the sauce as needed. Taste as you go!
Step 8: Garnish and Serve
  1. Before serving, sprinkle the sliced scallions over the top. This adds a fresh finish. Enjoy your homemade stir fry noodles hot, right from the pan!

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gFiber: 5g

Notes

  • Prep Ahead: Chop your vegetables and proteins ahead of time to speed up the cooking process.
  • Wok Wisdom: If you have a wok, use it! The shape creates high heat energy, cooking everything evenly.
  • Batch Cooking: This recipe is excellent for meal prep. Double the recipe and store some for later.
  • Use Leftovers: Got leftover meats and veggies in the fridge? Use those! This dish is forgiving and will take whatever you have.
  • Control the Heat: If you love spice, don’t shy away from adjusting the sriracha. You can always add more, but it's tough to dial it back once it’s in.

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