Chicken and Zucchini Stir Fried Noodles

This Chicken and Zucchini Stir Fried Noodles is an easy and delicious meal made with tender marinated chicken, zucchini, carrots, garlic, and Chinese wheat noodles, all tossed together with savory oyster sauce! It's a great one-pan meal that's packed with flavor and perfect for busy weeknights!

Jump to:

• Why You'll Love This Recipe
• About the Ingredients
• How to Make Chicken Zucchini Noodle Stir Fry (Step by Step)
• Tips for the Best Chicken Zucchini Noodle Stir Fry
• Customizations
• Storage and Reheating
• Chicken and Zucchini Stir Fried Noodles
• More Delicious Noodle Stir Fry Recipes!
• Pin for later!

I make chicken stir fries pretty often, but sometimes I'm in the mood for noodles instead of rice! So I decided to make this Chicken Zucchini Noodle Stir Fry using some zucchini and carrots I had on hand.

I used Chinese wheat noodles, which have a nice chewy texture and taste delicious tossed with the chicken and veggies. The oyster sauce at the end brings everything together!

You can easily customize this recipe with different vegetables or noodles depending on what you have in your kitchen.

Why You'll Love This Recipe

• Easy weeknight dinner: Once everything is prepped, the stir frying comes together quickly!
• A complete meal: Chicken, vegetables, and noodles all in one dish.
• Tender, flavorful chicken: A simple marinade helps keep the chicken juicy.
• Easy to customize: Switch up the veggies or use different noodles.
• Great for leftovers: The noodles reheat nicely with a splash of water or chicken broth.

About the Ingredients

Chicken: I like using boneless, skinless chicken thighs for stir fries because they stay juicy and tender. Chicken breast works too! Just be careful not to overcook it.

Chinese wheat noodles: I usually use Chinese wheat noodles for this recipe. They have a nice chewy texture that works really well in stir fries. You can also use lo mein noodles, Chinese egg noodles, or You Mian (油麵), also known as oil noodles. Just prepare them according to the package instructions before stir frying!

Zucchini: Zucchini is one of my favorite vegetables to stir fry! It has a mild flavor that absorbs the savory sauce. Cut it into half-moons that aren't too thin so it doesn't become mushy.

Carrots: I julienned the carrots into thin strips. They add a little sweetness, crunch, and color to the dish.

Garlic: Fresh garlic adds lots of flavor. I like chopping it rather than using garlic powder.

Chicken marinade: I use my usual combination of light soy sauce, cornstarch, sesame oil, rice wine vinegar, and sugar or honey. The cornstarch helps the chicken stay tender while the other ingredients add flavor.

Oyster sauce: This is added toward the end of cooking. It gives the noodles a delicious savory, umami flavor and helps coat everything in sauce. I personally prefer vegetarian oyster sauce, which is made with mushrooms, because I love its rich, earthy flavor! Regular oyster sauce works great too.

Black pepper: I like finishing the noodles with freshly ground black pepper!

How to Make Chicken Zucchini Noodle Stir Fry (Step by Step)

First, gather and prepare your ingredients.

1. Marinate the chicken

Cut the chicken thighs into bite-sized pieces.

In a mixing bowl, combine the chicken with light soy sauce, cornstarch, sesame oil, rice wine vinegar, and sugar (or honey).

Mix well and let marinate for at least 15-30 minutes.

While the chicken marinates, you can prepare the vegetables and noodles.

2. Prepare the vegetables and noodles

Cut the zucchini in half lengthwise, then slice into half-moons.

Julienne the carrots into thin strips and chop the garlic.

Cook the Chinese wheat noodles according to the package instructions until just tender. Drain and set aside.

I recommend slightly undercooking the noodles if you're going to stir fry them afterward, since they'll continue cooking when you toss everything together.

3. Stir fry the chicken

Heat about 1 tablespoon of cooking oil in a large wok or skillet over medium-high heat.

Add the marinated chicken and stir fry for about 4-5 minutes, or until lightly browned and mostly cooked through.

Remove the chicken from the wok and set aside.

Don't worry if the chicken isn't completely cooked through yet, since we'll be adding it back to the wok later.

4. Stir fry the carrots and zucchini

Add a little more cooking oil to the wok if needed.

Add the carrots and garlic, and stir fry for about 1-2 minutes until fragrant and the carrots start to soften.

Next, add the zucchini and continue stir frying for about 3-4 minutes.

You want the zucchini to become tender but still hold its shape. Avoid cooking it until it's completely soft because it will continue cooking when you add the chicken and noodles.

5. Add the chicken back

Return the chicken to the wok with the zucchini and carrots.

Stir fry everything together for another minute or so.

6. Add the noodles and oyster sauce

Add the cooked Chinese wheat noodles to the wok.

Drizzle in the oyster sauce and toss everything together until the chicken, vegetables, and noodles are evenly coated.

If the noodles seem a little dry or are sticking together, add a splash of water or chicken broth to loosen them up.

Continue stir frying until everything is heated through and the chicken is fully cooked.

Taste and adjust the seasoning as needed.

7. Serve!

Remove from heat and sprinkle with freshly ground black pepper.

Serve immediately and enjoy!

Tips for the Best Chicken Zucchini Noodle Stir Fry

Don't overcook the zucchini. Zucchini contains quite a bit of moisture, and cooking it too long can make it mushy. I like keeping the slices slightly thick so they hold their shape.

Cook the noodles separately first. This helps prevent them from becoming too starchy or soaking up too much liquid in the wok. Drain them well before adding them to the stir fry.

Use high enough heat. Medium-high to high heat works best for stir frying. You want the ingredients to cook quickly rather than slowly steam in the pan.

Cook the chicken separately. I like cooking the chicken first and removing it before adding the vegetables. This gives me better control over how everything cooks, especially since zucchini cooks pretty quickly.

Add the oyster sauce at the end. This lets you control how much sauce goes onto the noodles. Different brands of oyster sauce can vary in saltiness, so taste before adding more.

Customizations

One of my favorite things about stir fry recipes is how easy they are to customize!

Different vegetables: Mushrooms, broccoli, cabbage, bell peppers, snow peas, or bok choy would all work well. Just adjust the cooking time depending on the vegetable.

Different noodles: You can use Chinese egg noodles, lo mein noodles, or even spaghetti if that's what you have on hand.

Make it spicy: Add fresh chili peppers while stir frying the vegetables, or serve with chili crisp or chili oil.

Different protein: Try shrimp, pork, or beef instead of chicken. Adjust the marinade and cooking time depending on the protein.

No oyster sauce? Vegetarian mushroom oyster sauce is a great alternative. You can also use a little soy sauce, although the flavor will be different.

Storage and Reheating

How to Store Leftovers

Allow leftovers to cool slightly, then transfer to an airtight container and refrigerate promptly.

Store in the refrigerator for up to 3-4 days.

How to Reheat

I recommend reheating the noodles in a skillet or wok over medium heat.

Add a splash of water or chicken broth to help loosen the noodles and prevent them from drying out. Toss until heated through.

You can also microwave leftovers in a microwave-safe container, stirring occasionally.

Can You Freeze This?

I don't recommend freezing this dish because zucchini tends to become soft and watery after thawing, and the noodles may lose their texture.

More Delicious Noodle Stir Fry Recipes!

Looking for more delicious noodle recipes? Check out these easy and flavorful stir fries!

• Chicken Noodle Stir Fry - Tender chicken, chewy noodles, carrots, and celery in a savory sauce!
• Beef Noodles Stir Fry - Marinated beef stir-fried with noodles, garlic, carrots, and snow peas.
• Shrimp Noodles Stir Fry - Juicy shrimp, cabbage, and noodles tossed in a delicious garlic sauce!
• Pork Rice Noodle Stir Fry - A great way to use leftover pork with rice noodles, veggies, and eggs!
• Taiwan Style Rice Noodles - A Taiwanese favorite made with rice vermicelli, pork, cabbage, dried shrimp, and shiitake mushrooms!

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