Quick And Easy Chicken Noodle Stir-Fry
Tender, juicy chicken tossed with garlic, ginger, crisp veggies, and saucy noodles all coated in sweet and savory teriyaki. This one is packed with flavor, comes together fast, and tastes better than takeout.
Save this for your next easy dinner night.
— Ingredients —
2 large chicken breasts, thinly sliced
1 tablespoon cornstarch
1 teaspoon baking soda
2 tablespoons soy sauce
14 oz dried noodles (boiled in salted water for 4 minutes)
½ cup oil (for cooking chicken)
3 tablespoons oil (for stir-frying vegetables)
5 cloves garlic, minced
1 heaping tablespoon ginger paste
1 small red onion, sliced
3 jalapeños, sliced
2 cups shredded carrots
3 cups shredded cabbage
2 (7 oz) packets Kevin’s teriyaki sauce
Sesame seeds, for garnish
1. Prep the chicken: Thinly slice the chicken breasts. In a bowl, mix the chicken with cornstarch, baking soda, and soy sauce. Let it marinate for 15-20 minutes while you prep everything else.
2. Boil the noodles: Bring a large pot of salted water to a boil. Add the dried noodles and cook for 4 minutes. Drain, rinse with cold water and set aside.
3. Cook the chicken; Heat ½ cup oil in a large wok or deep pan over medium-high heat. Add the chicken in a single layer and cook until golden and fully cooked through. Remove from the pan and set aside. Cook the chicken in 2 batches to not overcrowd the pan.
4. Stir fry the vegetables: In the same pan, add 3 tablespoons oil. Add garlic and ginger paste, sauté for about 30 seconds until fragrant. Add sliced red onion and jalapeños, cook 1–2 minutes. Stir in shredded carrots and cabbage and cook until slightly softened but still crisp for 4-5 minutes.
5. Bring it all together: Return the cooked chicken to the pan. Add the drained noodles and pour in both packets of teriyaki sauce. Toss everything together and cook for 5-6 minutes until well combined and heated through.
6. Garnish & serve: Sprinkle with sesame seeds and serve warm.
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If you’re looking for a versatile and speedy weeknight meal, chicken noodle stir-fry is a fantastic option. What I really love about this recipe is how the combination of cornstarch and baking soda in the chicken marinade helps to tenderize the chicken, giving it a juicy, silky texture that contrasts perfectly with the crisp vegetables. When cooking the noodles, rinsing them in cold water after boiling not only stops the cooking process but also prevents them from sticking together, which is key for a smooth stir-fry experience. The use of garlic and ginger paste adds authentic Asian flavors that elevate the dish without requiring complex prep. I also recommend adjusting the jalapeño quantity based on your heat preference or substituting with other fresh peppers like bell peppers for milder flavor. Shredded carrots and cabbage add a great crunch and vibrant color, making the dish visually appealing as well as tasty. One tip I’ve found helpful is to cook the chicken in batches without overcrowding the pan, so it sears nicely instead of steaming, enhancing flavor and texture. Finally, tossing everything together with Kevin’s teriyaki sauce infuses the noodles and veggies with a lovely balance of sweetness and umami, making this stir-fry taste better than takeout! Sprinkling toasted sesame seeds on top adds a delightful nutty finish. Overall, this quick and easy chicken noodle stir-fry is a reliable, delicious option when you want a satisfying meal on the table without spending hours in the kitchen.
