Cooking has always been a big part of my life, and it’s something I cherish deeply. I remember standing in the kitchen with my mom, watching her whip up delicious meals that brought us together as a family. Those memories are the heart of my own cooking journey, and I love sharing that passion with my family now. Today, I’m excited to share a recipe for Stir-fried Noodles and Chicken that my kids absolutely adore. It’s not only quick and easy but also packed with flavor and nutrition.
This dish is perfect for those busy weeknights when you need to get dinner on the table in a hurry, yet want something comforting and satisfying. Whenever I make this recipe, it reminds me of those family dinners where everyone would gather around the table and share stories about their day. The vibrant colors of the vegetables and the savory aroma that fills the kitchen makes it a family favorite in our house.
What I love most about this Stir-fried Noodles and Chicken recipe is its versatility. You can easily switch up the ingredients based on what you have on hand or what’s in season, making it a go-to option for any time of year. Plus, it’s a great way to sneak in those veggies into your kids’ meals without them even realizing it! Trust me, they’ll be asking for seconds—and that’s always a win in my book. I hope you enjoy making this recipe as much as we do!
How to Make Stir-fried Noodles and Chicken
Ingredients
- 250 g (9 oz) rice vermicelli noodles
- 1 tablespoon olive oil
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, finely diced
- 1 tablespoon freshly minced garlic
- 2 cups (150 g) finely shredded wombok or green cabbage
- 1 carrot, julienned
- 1 celery stalk, diced
- 100 g (3 1/2 oz) snow peas, trimmed
- 1 cup (250 ml) chicken broth
- 2 tablespoons tamari or soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon freshly cracked black pepper
- 2 spring onions, cut into strips
- 1 lime, cut into wedges
Directions
Start by soaking the rice vermicelli noodles in boiling water according to the instructions on the package. Usually, I let them soak for about 5 minutes before rinsing them under cold water and making sure to drain them well.
In a large skillet or wok, warm the olive oil over medium-high heat. Once hot, add the chicken pieces and sauté for around 3 to 4 minutes until they are golden brown and fully cooked.
Add the diced onion and minced garlic, stirring them in for about 30 seconds until fragrant.
Next, toss in the cabbage, carrot, celery, and snow peas. Sauté for about a minute until the vegetables start to soften.
Pour the chicken broth, tamari, dark soy sauce, oyster sauce, granulated sugar, and black pepper into the pan. Let everything simmer for another minute until the sauce is bubbling.
Add the soaked noodles to the pan, and gently toss them with the rest of the ingredients for 1 to 2 minutes, ensuring they are well coated with the sauce.
Take the pan off the heat and let it sit for an additional 2 to 3 minutes to let all the flavors meld together. Finally, stir in the spring onion and serve it hot, garnished with fresh lime juice.
Storing Suggestion
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply warm them on the stove with a little added chicken broth or water to prevent sticking.
Cooking Tips
Feel free to mix and match vegetables based on what you have available—bell peppers or broccoli can work wonderfully in this dish. Adding a touch of sesame oil before serving can enhance the flavors, giving it a richer taste. You can also try using shrimp or tofu for a different protein.
Serving Suggestions
This delicious dish pairs nicely with a light salad or some steamed dumplings. A cold Asian-style salad or pickled vegetables offers a refreshing contrast. Drink-wise, some sparkling water with lime or a light iced tea complements the meal beautifully.
Ingredient Substitutions
If you’re out of chicken thighs, feel free to substitute with chicken breast, or even sliced beef if you prefer! For a vegetarian version, swap the chicken for tofu or tempeh. Gluten-free options are available too—just use gluten-free soy sauce and noodles.
Seasonal Variations
In the spring, consider adding in snap peas and asparagus for a seasonal touch. In the fall, butternut squash or brussels sprouts could elevate the dish with their rich, nutty flavors. Keeping an eye on seasonal produce can make this dish even more enjoyable and fresh!
Allergen Information
This recipe contains chicken, soy sauce, and oyster sauce, which are common allergens. To accommodate those with soy allergies, you can use coconut aminos as a soy sauce substitute. Make sure to check that the oyster sauce is suitable for your dietary needs or replace it with a vegetarian sauce.
FAQ
Can I use other types of noodles?
Absolutely! While rice vermicelli noodles give a nice texture, you can certainly use other noodles like soba or egg noodles. Just adjust the cooking time based on the type of noodles you choose.
Is this dish freezer-friendly?
Yes, you can freeze the stir-fried noodles and chicken for up to one month. Allow it to cool completely before transferring to an airtight container. When you’re ready to eat, thaw it in the refrigerator overnight, then reheat on the stove.
How spicy is this dish?
This recipe is not spicy as it stands, but if you enjoy some heat, feel free to add in a pinch of red pepper flakes or some chopped chili peppers during cooking!
Can I prepare this dish ahead of time?
It’s best to make this dish fresh as the noodles can become soggy if stored for too long. You can prep all the ingredients beforehand, chopping veggies and marinating the chicken, so when you’re ready to cook, it’ll be a quick process!
What can I serve with the stir-fried noodles and chicken?
This dish is quite filling on its own but pairs well with a light soup or some spring rolls as an appetizer. A fresh garden salad is always a hit, too, as it adds a nice crunch and balance to the meal!
What other sauces can I use?
If you’re looking for alternative flavors, you can swap out the oyster sauce for hoisin sauce, or even try teriyaki for a sweeter profile. Just make sure to keep an eye on the salt levels as some sauces can be quite salty.
Stir-fried Noodles and Chicken
Ingredients
- 250 g rice vermicelli noodles (9 oz)
- 1 tablespoon olive oil
- 500 g boneless, skinless chicken thighs (1 lb 2 oz), chopped into bite-sized pieces
- 1 onion finely chopped
- 1 tablespoon freshly minced garlic
- 2 cups finely shredded wombok or green cabbage (150 g)
- 1 carrot sliced into matchsticks
- 1 stalk celery chopped
- 100 g snow peas (3 1/2 oz), trimmed
- 1 cup chicken broth (250 ml)
- 2 tablespoons tamari or soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon granulated sugar
- 1 teaspoon freshly cracked black pepper
- 2 spring onions cut into batons
- 1 lime cut into wedges
Instructions
- Soak the rice vermicelli noodles in boiling water according to the package instructions. Usually, let them sit for 5 minutes before rinsing under cold water and draining well.
- In a large, deep skillet, heat the olive oil over medium-high heat.
- Add the chicken pieces and cook for 3–4 minutes until they turn golden and are fully cooked.
- Stir in the onion and garlic, cooking for an additional 30 seconds.
- Next, incorporate the cabbage, carrot, celery, and snow peas. Sauté for 1 minute.
- Pour in the chicken broth, tamari, dark soy sauce, oyster sauce, sugar, and pepper. Cook for another minute or until the sauce starts to simmer.
- Toss in the noodles, mixing everything together for 1–2 minutes until well coated in the sauce.
- Remove the pan from the heat and let it sit for 2–3 minutes to allow the flavors to meld. Toss in the spring onion and serve right away with a squeeze of lime juice.
