Simple Asian Chicken Noodle Stir-Fry
A vibrant and satisfying dish that brings together tender chicken, colorful vegetables, and delightful noodles in a quick and easy preparation.
Equipment
- Large Skillet or Wok
- Mixing Bowl
Ingredients
Protein
- 1 pound Chicken Breast, boneless and skinless, cut into strips
Noodles
- 8 ounces Egg Noodles
Vegetables
- 1 Red Bell Pepper, sliced
- 1 Yellow Bell Pepper, sliced
- 1 Green Bell Pepper, sliced
- 1 large Carrot, julienned or sliced
- 1 cup Broccoli Florets
Aromatics
- 2 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
Sauces and Oils
- 1/4 cup Soy Sauce, low-sodium
- 1 tablespoon Sesame Oil, toasted
Garnishes
- 2 Green Onions, sliced
- to taste Sesame Seeds, for garnish
Instructions
- 1. Begin by cooking the egg noodles according to the package instructions. Drain and set aside, ensuring they are slightly undercooked, as they will continue to cook in the stir-fry.
- 2. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- 3. Add the sliced chicken breast to the pan, seasoning with salt and pepper. Stir-fry for about 5-7 minutes, or until the chicken is golden brown and cooked through.
- 4. Push the chicken to one side of the pan. Add the minced garlic and grated ginger to the other side. Stir-fry for about 30 seconds, then mix it with the chicken.
- 5. Add the sliced bell peppers, carrots, and broccoli florets to the pan. Stir-fry for 3-4 minutes until they are tender-crisp.
- 6. Add the drained egg noodles to the pan and gently toss everything together.
- 7. Pour the soy sauce and sesame oil over the mixture. Stir-fry for another 2-3 minutes.
- 8. Remove from heat and garnish with sliced green onions and sesame seeds.
- 9. Serve hot, ensuring everyone gets a colorful mix of chicken, vegetables, and noodles.
Notes
For variations, consider adding different vegetables or proteins, and adjust the seasoning to your taste.