Description
This Weeknight Chicken Noodle Stir Fry is a quick, flavorful Asian-inspired dish perfect for busy evenings. Tender marinated chicken thighs are stir-fried with fresh vegetables and chewy noodles in a savory, slightly sweet sauce that comes together in just 50 minutes. A comforting and satisfying meal that’s easy to customize and sure to please the whole family.
Ingredients
Chicken and Marinade
- 1 pound boneless skinless chicken thighs, thinly sliced
- 1 tablespoon oyster sauce
- 1 teaspoon low sodium soy sauce
- ¼ teaspoon black pepper
- ¼ teaspoon baking soda
Noodles
- 1 pound Asian style noodles (or egg noodles or spaghetti)
Vegetables
- 2 cups cabbage, thinly sliced
- 4 green onions, white and green parts separated
- 1 medium onion, thinly sliced
- 1 medium carrot, cut into matchsticks
- 4 cloves garlic, minced
Sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1 teaspoon sesame oil
Cooking Oil
- 4 tablespoons cooking oil (divided)
Instructions
- Cook the noodles: Bring a large pot of water to a boil. Add the noodles and cook until just al dente—about 1 to 2 minutes for fresh noodles or according to package instructions. Drain and set aside to prevent overcooking.
- Marinate the chicken: In a bowl, combine the thinly sliced chicken thighs with 1 tablespoon oyster sauce, 1 teaspoon soy sauce, ¼ teaspoon black pepper, and ¼ teaspoon baking soda. Stir thoroughly to coat the chicken and let it marinate for 15 minutes to tenderize and enhance flavor.
- Prepare the sauce: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, and 1 teaspoon sesame oil. Set aside for later use.
- Cook the chicken: Heat 2 tablespoons of cooking oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry for 3 to 4 minutes until fully cooked and browned. Remove the chicken from the pan and set aside.
- Cook the aromatics: Add another 2 tablespoons of oil to the pan. Toss in the white parts of the green onions, minced garlic, and sliced onion. Stir-fry for about 1 minute until fragrant and soft.
- Cook the vegetables: Add the thinly sliced cabbage and matchstick carrots to the pan. Stir-fry for 2 minutes until they start to soften but retain some crunch.
- Combine chicken, noodles, and sauce: Return the cooked chicken to the pan along with the drained noodles. Pour the prepared sauce over the mixture and toss well to coat everything evenly. Stir-fry for an additional 2 to 3 minutes until the noodles have absorbed the sauce and everything is heated through.
- Finish and serve: Sprinkle the green parts of the green onions over the stir fry, toss once more, and serve immediately while hot and flavorful.
Notes
- For best results, use fresh Asian style noodles, but egg noodles or spaghetti works as a substitute.
- Adjust the soy sauce quantities to taste, especially if using regular instead of low sodium varieties.
- Baking soda in the marinade helps tenderize the chicken but should be used sparingly.
- Shaoxing wine can be omitted or substituted with dry sherry if unavailable.
- Cook noodles just until al dente to avoid mushy texture after stir-frying.
- Make sure to use high heat during stir-frying to achieve a nice sear and crisp vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
