Chicken Noodle Stir Fry (Easy & Flavorful Recipe)

This Chicken Noodles Stir Fry is a quick and flavorful dinner that comes together in just 30 minutes. Tender chicken is marinated, then stir-fried with chewy noodles, sweet shallots (or onions if that's what you've got), and crisp celery. The mix of savory sauce, fresh veggies, and bouncy noodles makes this dish comforting, versatile, and way better than takeout.

Jump to:

• About the Dish
• Why You'll Love This Recipe
• About the Ingredients
• How to cook Chicken Noodles Stir Fry (Step by Step)
• Storage & Reheating
• FAQ
• Chicken Noodles Stir Fry Recipe
• More Delicious Noodle Recipes
• Pin for later!

About the Dish

Chicken stir-fried with noodles is a staple across many Asian cuisines - from chow mein to lo mein to rice noodle stir fries. My version is flexible: use whatever vegetables you have on hand, and choose noodles you love (egg noodles, wheat noodles, or rice noodles all work). The sauce brings it all together with soy, garlic, and a touch of sweetness.

Why You'll Love This Recipe

• Quick & Easy - Ready in about 30 minutes, perfect for busy weeknights.
• Better Than Takeout - Savory sauce, juicy chicken, and chewy noodles taste just like your favorite restaurant stir fry.
• Flexible Ingredients - Use shallots or onions, swap in your favorite veggies (broccoli, bell peppers, mushrooms).
• Family Friendly - Mild flavors with the option to spice it up with chili flakes, sriracha, or chili crisp

About the Ingredients

Chicken
Breast or thigh both work - thigh stays a little juicier, but breast is leaner. Slice thinly against the grain so it cooks quickly and evenly.

Shallots (or Onion)
Shallots bring a natural sweetness that balances the savory sauce. If you don't have them, a small onion is a perfect substitute.

Celery
Adds freshness and crunch. Slice it on a diagonal for nice texture and appearance.

Carrots
Bright color and subtle sweetness - balance for the soy-based sauce.

Garlic
Adds the classic aromatic base for the sauce.

Noodles
Lo mein, egg noodles, or even rice noodles work. Cook just until tender, since they'll finish in the stir fry.

Soy Sauce + Oyster Sauce
The flavor foundation: salty, savory, and full of umami. Oyster sauce also gives the noodles a light glaze.

Rice Vinegar
Gives a gentle tang and brightness to the chicken marinade, helping balance the savory soy and sweet notes in the sauce.

Brown Sugar
A touch of sweetness balances the salty/umami flavors.

Sesame Oil
Nutty aroma that ties everything together. A little goes a long way!

How to cook Chicken Noodles Stir Fry (Step by Step)

First, gather your ingredients:

Marinade

• 1 lb chicken breast or thigh, thinly sliced against the grain
• 1 tablespoon cornstarch
• 1 teaspoon rice wine (Shaoxing or mirin; sub rice vinegar + pinch of sugar if needed)
• 1 tablespoon light soy sauce
• 1 teaspoon sesame oil

Stir Fry

• 8 oz dried noodles (lo mein, egg noodles, or rice noodles)
• 1 tablespoon vegetable oil
• 5 cloves garlic, roughly chopped
• 1 cup carrots, thinly sliced
• 1 cup shallots, thinly sliced (or onions)
• 1 cup celery, chopped
• ¼ cup chicken broth (or water)
• ¼ cup light soy sauce
• 2 tablespoon oyster sauce
• 1 tablespoon brown sugar
• Green onions, chopped (optional, for garnish)

Marinate the chicken
In a large bowl, combine chicken with cornstarch, rice wine, soy sauce, and sesame oil. Toss until coated and let sit for at least 15 minutes (or up to overnight in the fridge).

Cook the noodles
Prepare noodles according to package instructions. Drain and set aside, tossing with a drizzle of oil to prevent sticking.

Cook the aromatics & chicken
Heat vegetable oil in a wok or large skillet over medium-high heat. Add the garlic, shallots (or onions) and stir fry for about a minute to bring out aromatics. Then add the marinated chicken and stir fry until chicken is browned and just cooked through, about 4-5 minutes. Remove and set aside.

Stir fry the veggies
Add garlic and shallots to the skillet and stir fry until fragrant, about 30 seconds. Add carrots and celery, stir frying 3-4 minutes until crisp-tender.

Combine everything
Return chicken and noodles to the pan. Add chicken broth, soy sauce, oyster sauce, and brown sugar. Toss over high heat for 2-3 minutes until noodles are coated and the sauce slightly thickens.

Serve
Garnish with green onions if desired. Remove from heat and serve!

Storage & Reheating

Storage:

• Keep leftovers in an airtight container in the fridge for up to 3 days.
• Not recommended for freezing - the noodles lose their chewy texture once thawed.

Reheating:

• Skillet (Best): Add noodles and chicken to a hot skillet with a splash of chicken broth or water. Stir-fry 2-3 minutes until warmed through.
• Microwave (Quick): Heat in 1-minute bursts, stirring in between. Add a tiny splash of water if it looks dry.

FAQ

Can I use different noodles?
Yes! Egg noodles, lo mein, or rice noodles all work. Even spaghetti can work in a pinch - just don't overcook it before stir-frying.

Can I substitute the veggies?
Absolutely. Bell peppers, broccoli, bok choy, snow peas, or mushrooms are all great options. This recipe is very flexible.

What if I don't have shallots?
No problem - use 1 small onion instead. The flavor will be a bit sharper, but still delicious.

Do I have to marinate the chicken?
It's optional, but highly recommended. The quick marinade keeps the chicken juicy and flavorful. Especially if you are using chicken breast which can dry quickly and become tough.

More Delicious Noodle Recipes

If you loved this Chicken Noodle Stir Fry, here are a few more tasty noodle dishes to try next:

• Shrimp Noodles Stir Fry - Juicy shrimp stir fried with garlic, cabbage, and noodles in a savory sauce.
• Beef Noodles Stir Fry - Tender marinated beef with garlic, veggies, and noodles tossed in a flavorful sauce.
• Zha Jiang Mian (炸醬麵) - A Northern Chinese classic with minced pork in savory-sweet bean sauce, topped with cucumber and green onions.
• Taiwanese Beef Noodle Soup (紅燒牛肉麵) - Authentic, comforting soup with tender red-braised beef, chewy noodles, and flavorful broth.

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