asian noodles with chicken recipe

Written ByJenny Smyth Posted on
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The Best asian noodles with chicken recipe

I love making Asian noodles with chicken because it is a dish that brings everyone to the table. My family gets excited when they smell the ginger and soy sauce cooking. This recipe is perfect for busy weeknights when you need something fast but still want a homemade meal. It also works great for casual get togethers with friends because it is easy to double the batch.

The flavors in this dish are bold but not overwhelming. You get a nice savory taste from the soy sauce and a little warmth from the ginger. The chicken stays tender and the noodles soak up all the sauce. It feels like a treat but it is really simple to put together.

I love that I can use whatever vegetables I have in the fridge and it still turns out great. This recipe is also a healthier choice compared to takeout. You control the amount of oil and salt. The chicken gives you protein and the vegetables add fiber and vitamins.

It is a balanced meal that fills you up without weighing you down. My kids even ask for seconds which is always a win in my book. Cooking this at home is straightforward. You just cook the noodles, stir fry the chicken and vegetables, and toss everything together.

The key is to have all your ingredients ready before you start because the cooking goes fast. Once you get the hang of it you can have dinner on the table in under 30 minutes. That is why this recipe stays in my regular rotation.

Asian Noodles with Chicken

4.9 from 1557 votes

This Asian noodles with chicken recipe is a quick and flavorful stir fry that brings takeout taste to your kitchen. Tender chicken, fresh vegetables, and chewy noodles are tossed in a savory soy ginger sauce.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Noodles and Chicken

8 ounces dried lo mein noodles or spaghetti
1 pound boneless skinless chicken breasts, sliced thin
2 tablespoons vegetable oil, divided
1 red bell pepper, sliced
2 cups broccoli florets
3 green onions, sliced

For the Sauce

1/4 cup low sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch
1/4 cup chicken broth

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add the noodles and cook according to package directions until al dente, about 4 to 5 minutes.
3Drain the noodles in a colander and set them aside.
4While the noodles cook, make the sauce.
5In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, ginger, garlic, cornstarch, and chicken broth until the cornstarch is dissolved.
6Set the sauce aside.
7Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium high heat until it shimmers.
8Add the sliced chicken in a single layer and cook without stirring for 2 minutes until the bottom is golden brown.
9Stir and cook for another 2 to 3 minutes until the chicken is cooked through and no longer pink in the center.
10Transfer the chicken to a plate.
11Add the remaining 1 tablespoon of oil to the skillet.
12Add the red bell pepper and broccoli florets and stir fry for 3 to 4 minutes until the vegetables are crisp tender and bright in color.
13The broccoli should be easily pierced with a fork but still have a slight crunch.
14Return the cooked chicken to the skillet along with the drained noodles.
15Pour the sauce over everything and toss gently with tongs until the noodles and chicken are evenly coated.
16Cook for 1 to 2 minutes until the sauce thickens slightly and everything is heated through.
17Sprinkle with sliced green onions and serve immediately.

🔧Equipment

Large pot for boiling noodles
Colander
Large skillet or wok
Small bowl for sauce
Cutting board and knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For a gluten free version, use rice noodles and tamari instead of soy sauce. You can also add other vegetables like snap peas or carrots.

Watch Video Of How Asian Noodles with Chicken Works

This Asian noodles with chicken recipe is always a good idea for any occasion because it is quick, satisfying, and full of flavor. It works well for family gatherings because you can easily scale it up and everyone loves the familiar taste of stir fried noodles.

I make it for weeknight dinners and potlucks alike. To store leftovers, let the noodles cool completely and keep them in an airtight container in the refrigerator for up to 3 days.

To reheat, warm them in a skillet over medium heat with a splash of water or chicken broth to bring back the moisture. You can also add a fresh squeeze of lime or extra green onions when serving to brighten up the flavors.

❓ Frequently Asked Questions About Asian Noodles with Chicken

1. Can I use a different type of noodle?

Yes, you can substitute the lo mein noodles with spaghetti, udon noodles, or even rice noodles. Just cook them according to the package directions and drain well before adding to the stir fry.

2. How do I keep the chicken from drying out?

Slice the chicken breast against the grain into thin strips. Cook it over medium high heat quickly and do not overcook. The internal temperature should reach 165 degrees Fahrenheit for safety.

3. Can I make this recipe ahead of time?

You can prep the sauce and chop the vegetables a day ahead. Cook the noodles and stir fry just before serving for the best texture. Leftovers can be stored in the fridge for up to 3 days.

4. Is this recipe spicy?

No, this recipe is not spicy. It has a mild savory flavor from the soy sauce and ginger. If you want heat, add a teaspoon of sriracha or red pepper flakes to the sauce.

5. What can I serve with these noodles?

These noodles are a complete meal on their own. You can also serve them with a simple cucumber salad or spring rolls for a bigger spread.

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