Busy weeknights and activity-packed weekends call for simple, fresh meals that come together quickly. You’ll love these veggie-loaded and protein-packed Stir Fry Noodles with Chicken for those occasions or whenever the urge for takeout hits.
Recipe Highlight
Here are just a few reasons to love this stir fry noodle recipe:
- Chicken breast is an excellent source of lean protein
- Whole wheat pasta plus vegetables give this dish a good dose of fiber
- You can change up the vegetables to use what you have on hand or customize this recipe to suit your taste
- Can be made gluten-free by using your gluten-free pasta of choice
- Reheats well so it’s great for meal preps or leftovers
- Delicious hot or cold
Easy and Delicious Stir Fry Noodles
Not only are these the ultimate takeout-fakeout thanks in part to inspiration taken from a team favorite, chicken lo mein, but this stir fry noodles recipe comes together quickly and use just one skillet and a small bowl.
You can get this dish on the table in record time thanks to our prep-ahead tips below or you can make them from start to finish and enjoy them for lunches either hot or cold. Either way, we guarantee you’ll have the best looking lunch in the break room.
Yes, We Have a Cookbook!
The Real Food Table includes more than 100 easy and delicious mostly gluten-free, grain-free, and dairy-free recipes for every day.
Ingredients to Make Stir Fry Noodles with Chicken
- Cooking spray
- Coconut aminos – may use 2 tablespoons soy sauce or tamari (for gluten-free) plus 2 tablespoons water in place of coconut aminos
- Rice vinegar
- Toasted sesame oil
- Brown sugar – may substitute honey
- Garlic cloves
- Fresh ginger – may substitute ⅛ teaspoon dried ginger.
- Thinly sliced or julienned vegetables – we used 1 cup carrots, 1 cup mushrooms, 1 cup snow peas, 1 cup red bell pepper but you can use any combination of vegetables
- Green onions
- Boneless skinless chicken breast – the key to quick cooking is too very thinly slice the chicken breast. May substitute thinly sliced pork chops or steak.
- Uncooked whole wheat spaghetti noodles – may use gluten-free pasta, if needed
- For serving: Toasted sesame seeds
Find the ingredient list with exact measurements in the recipe card below.
How to Make This Stir Fry Noodles Recipe
- Cook the noodles according to package directions then drain the noodles and set aside. Do not rinse.
- While the noodles cook, prepare the sauce.
- Place a large skillet over medium-high heat. When the skillet is hot, add a some of the toasted sesame oil and the thinly sliced chicken. Cook for 3-4 minutes then remove the chicken from the pan to a clean plate.
- To the same skillet add the remaining sesame oil and swirl to coat. Add the vegetables and stir fry for 3-4 minutes or until just tender.
- Add the cooked chicken and noodles to the pan along with the sauce. Toss to coat and cook 2-3 minutes until heated through, tossing occasionally
- Remove from the heat and sprinkle with sesame seeds and serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
For the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories, protein, carbohydrates, fiber, sugar, sodium, and more per serving.
Video: How to Make Stir Fry Noodles with Chicken
The Non-Toxic Cookware We Love
We love the incredibly non-stick pans from Caraway made with an ultra-smooth coating of non-toxic ceramic. They’re easy to use and clean and come in a variety of stunning colors to add a bit of function and flair to any kitchen.
How to Meal Prep Stir-Fried Noodles
When it comes to healthy eating, being prepared is key. That’s why we give you two options for meal prepping. Choose the one that works best for you and your schedule.
- Prep to the point of cooking:
- Slice the chicken and cut the vegetables. Store the chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days.
- The vegetables may be stored together in one container, reserving the sliced green onion tops for garnish. Store these separately.
- Make the sauce and store in a jar with tight-fitting lid for up to 3 days.
- We do not recommend cooking the pasta ahead of time.
- Make-ahead to reheat and eat:
- Prepare the recipe as written. Transfer the stir fried noodles to an airtight container with lid or in individual meal prep containers such as these. Allow food to cool for 30 minutes before transferring to the fridge.
- To reheat: Microwave on high for 60 seconds. Stir and continue to heat in 30-second intervals until hot. These stir fry noodles can also be enjoyed cold similar to a noodle-based salad.
Frequently Asked Questions
Can these stir fry noodles be frozen?
We do not recommend freezing these stir fried noodles. They can, however, be prepped up to 3 days in advance and reheated as needed.
What noodles for stir fry work best?
You can use just about any long pasta. We used whole wheat for the additional fiber but brown rice pasta, udon noodles, and pasta made from enriched white flour or semolina as work well.
To make this stir fry noodle recipe grain-free, simply swap the wheat or rice-based noodles for grain-free noodles or use 3 cups cooked spaghetti squash or zucchini noodles (lightly steam or sauté for best results).
Can I make stir fry noodles vegetarian or vegan?
Absolutely! You can replace the chicken with extra firm tofu that has been drained and pressed to remove excess moisture, tempeh, or seitan to give this dish a boost of plant-based protein. Use brown sugar instead of honey to sweeten the sauce to make this stir fry noodle recipe vegan.
Ingredients
- Cooking spray
- ⅓ cup coconut aminos (or 2 tablespoons soy sauce or tamari + 2 tablespoons water)
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil, divided
- 1 ½ teaspoons brown sugar (may substitute honey)
- 3 garlic cloves, grated or finely minced
- ¾ teaspoon fresh ginger, grated or finely minced (may substitute ⅛ teaspoon dried ginger)
- 4 cups thinly sliced or julienned vegetables (such as 1 cup carrots, 1 cup mushrooms, 1 cup snow peas, 1 cup red bell pepper)
- 4 green onions, thinly sliced, white and green parts separated
- 1 ¼ lbs. boneless skinless chicken breast, very thinly sliced
- 6 ounces uncooked whole wheat spaghetti noodles (use gluten-free pasta, if needed)
For serving:
- Toasted sesame seeds
- Place a large pot of water over heat and bring to a boil. Add a pinch of salt and the uncooked noodles. Cook according to package directions then drain noodles and set aside. Do not rinse.
- While the noodles cook, prepare the sauce by whisking together the coconut aminos, rice vinegar, 1 teaspoon sesame oil, brown sugar, garlic, and ginger. Set aside.
- Place a large skillet over medium-high heat. When the skillet is hot, add 1 teaspoon sesame oil to the skillet and swirl to coat. Add the chicken and cook for 3-4 minutes or until cooked through, stirring frequently. Remove the chicken from the pan to a clean plate.
- To the same skillet add the remaining 1 teaspoon sesame oil and swirl to coat. Add the carrots, mushrooms, snow peas, bell pepper, and the white parts of the onions. Stir fry for 3-4 minutes or until just tender.
- Add the cooked chicken and noodles to the pan along with the sauce. Toss to coat. Cook 2-3 minutes or until heated through, tossing occasionally.
- Remove from the heat. Sprinkle with sesame seeds and serve.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Notes
Nutrition information calculated using whole wheat pasta. Using enriched pasta or rice pasta reduces the fiber to 4 grams per serving.
Nutrition Information
- Serving Size: 1/5th recipe (1 heaping cup)
- Calories: 415
- Fat: 9 g
- (Sat Fat: 1 g)
- Sodium: 340 mg
- Carbohydrate: 45 g
- (Fiber: 7 g
- Sugar: 8 g)
- Protein: 39 g
- Cholesterol: 97 mg
Dietary
© The Real Food Dietitians
Pin Now to Make Later!
Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
Jessica Beacom
Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her husband and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time, she enjoys CrossFit, telemark skiing, mountain biking, and camping out under the stars.
Reader Interactions
