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Chicken stir fry noodles recipe served in a bowl with peppers and carrots
Oumnia

Chicken Stir Fry Noodles

Tender marinated chicken, crisp peppers, carrots and zucchini tossed with noodles in a savory soy glaze. One pan, better than takeout, and it never lasts long at my table.
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Prep Time 20 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian
Ingredients Method Notes

Ingredients
  

  • 600 g chicken breast sliced
  • 3 cloves garlic minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ginger
  • 400 g noodles
  • 1 onion diced
  • 2 red bell peppers sliced
  • 2 yellow bell peppers sliced
  • 3 carrots julienned
  • 3 zucchini sliced
  • soy sauce to taste
  • hot sauce a splash
  • butter and olive oil for searing

Method
 

  1. Combine the sliced chicken with minced garlic, salt, black pepper, and ginger. Marinate for at least 30 minutes to 1 hour.
  2. Cook the noodles in boiling salted water with bay leaves until al dente. Drain and set aside.
  3. Melt butter with a splash of olive oil in a large pan over medium heat. Sear the marinated chicken until golden on both sides. Remove and set aside.
  4. In the same pan, sauté the diced onion until translucent.
  5. Add the sliced bell peppers and julienned carrots. Cook until they begin to soften.
  6. Add the sliced zucchini. Season with salt, black pepper, and soy sauce to taste. Add a splash of hot sauce if desired.
  7. Return the chicken to the pan and add the cooked noodles. Toss over low heat for 2 minutes so the flavors meld.
  8. Serve hot.

Notes

Marinate the chicken at least 30 minutes ; that's where the flavor comes from. Add the vegetables in stages by cooking time (onion, peppers, carrots, then zucchini) so each keeps its texture. Undercook the noodles slightly; they finish cooking in the sauce.