Best Stir Fry Noodles with Chicken and Vegetables
A flavorful, filling dish featuring stir-fried chicken, colorful vegetables, and noodles, all coated in a delicious sauce.
Ingredients
Main Ingredients
- 8 ounces egg noodles or rice noodles Cooked according to package instructions
- 1 pound boneless skinless chicken breast Sliced into thin strips
- 2 cups mixed vegetables e.g., bell peppers, carrots, broccoli, snap peas, sliced
Aromatics
- 2 cloves garlic Minced
- 1 tablespoon fresh ginger Grated
Sauce
- 1/4 cup soy sauce Ensure it's Halal
- 1 tablespoon sesame oil For flavor
- 2 tablespoons vegetable oil For cooking
Garnishes
- 2 green onions Chopped for garnish
- 1 tablespoon sesame seeds Optional for garnish
Instructions
Preparation
- Start by gathering all your ingredients. Chop the vegetables, slice the chicken, and have everything within arm’s reach.
Cooking Noodles
- In a large pot, boil water and cook the noodles according to the package instructions. Drain and set aside.
Stir-Frying
- In a large wok or non-stick skillet, heat 2 tablespoons of vegetable oil over medium-high heat.
- Add the sliced chicken to the hot oil. Stir-fry for about 5-7 minutes or until the chicken is cooked through.
- Toss in the minced garlic and grated ginger. Stir for about 1 minute until fragrant.
- Bring in the mixed vegetables and stir-fry for another 3-4 minutes until they are tender yet crisp.
- Now, add the cooked noodles to the pan. Pour in the soy sauce and drizzle with sesame oil. Toss everything together until well mixed.
Serving
- Remove from heat and serve hot, garnished with chopped green onions and sesame seeds if desired.
Notes
For a vegetarian option, swap out the chicken for tofu or additional vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat with a splash of water or soy sauce.