This is one of those dinners that feels like a win every time. It’s fast, it’s packed with flavor, and it’s always a hit with the family.
These Chinese-style stir fry noodles come together in one pan, and they taste just like something you’d grab from your favorite takeout spot. But healthier and way more satisfying!
🛒 Ingredients
- Chicken breast – I use boneless skinless chicken breast, cut into bite-sized pieces so it cooks super fast. Chicken thighs work great too if you like them juicier.
- Noodles – Spaghetti, linguine, or even thick rice noodles all work here. Anything that can hold sauce is fair game.
- Bell peppers & carrots – These add color and crunch. I go for a mix of red and yellow peppers and thin julienned carrots.
- Mushrooms – I love adding sliced champignons or shiitake. They soak up the sauce and make the dish feel extra hearty.
- Soy sauces + oyster sauce – This combo gives you that deep savory flavor. Use coconut aminos if you need it gluten-free, and skip the oyster sauce or sub fish sauce if needed.
- For more Asian recipes, try my Chow Mein stir-fry or Chinese fried rice next!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Chinese Fried Noodles
- Cook the noodles – Boil until al dente. You want them firm enough to finish cooking in the sauce later without going mushy.
- Mix the sauce – In a bowl, stir together both soy sauces, oyster sauce, broth, sesame oil, garlic, ginger, honey, chili flakes, and tapioca flour.
- Marinate the chicken – Place your chicken in a bowl and pour in 2 tablespoons of the sauce. Let it marinate for at least 1 hour. (Overnight’s even better if you can plan ahead.)
- Cook the chicken – Heat oil in a big skillet or wok over high heat. Cook the chicken until it’s golden brown and cooked through. Take it out and set it aside.
- Sauté the veggies – Add a little more oil and cook the mushrooms first. Then toss in the peppers, carrots, and garlic. Stir-fry until they just soften.
- Combine everything – Pour in the rest of the sauce, stir in green onions, and simmer until slightly thickened. Add back the chicken and cooked noodles. Toss well until it’s all saucy and glossy.
- Serve it up – Sprinkle with sesame seeds and more green onions if you like. Serve hot and dig in!
Rita's Tip
Don’t overcook the noodles! Al dente is key so they don’t turn soggy when you stir everything together.
📋 Tips
- Noodles should be cooked just shy of done—al dente is perfect so they don't overcook later.
- Toss them with oil after draining so they don’t stick together.
- Let the chicken marinate as long as possible for extra flavor and tenderness.
- Don’t crowd the pan when cooking chicken or it’ll steam instead of sear.
- A wok is awesome, but any large pan will work just fine.
- Mushrooms go in first—they take a bit longer and really soak up flavor.
- Carrots and peppers just need a quick toss—don’t let them get mushy.
- If the sauce thickens too much, splash in a little broth or water.
- Want it spicy? Don’t be shy with the chili flakes.
🍱 Storage Instructions
- 🍱To Store. Keep in an airtight container in the fridge for 2–3 days.
- 🥶Freezing. Freeze in a container for up to 2 months. Thaw overnight before reheating.
- 🔥To Reheat. Warm it in a skillet over low heat with a splash of broth or water. Microwave works too—just stir halfway.
More Asian Recipes You'll Like
📖Recipe
These Chinese Stir Fry Chicken Noodles are fast, flavorful, and way better than takeout. A quick one-pan meal packed with juicy chicken, tender veggies, and savory sauce.
Ingredients
Chicken & Vegetables Stir Fry
- 8 oz uncooked noodles, spaghetti/fettuccine, linguine or soba, thicker rice noodles, gluten free if needed
- 1 pound boneless skinless chicken breast, cut into small bite-size cubes or strips
- 2 tablespoons olive oil, or avocado oil
- 1 cup carrots, julienned
- 1 ½ cup red and yellow bell pepper mix, cut into strips
- 2 cups mushrooms, baby bella, shiitake or your favorite choice, sliced
- ½ cup green onion plus more for garnish
- 1-2 tablespoon of toasted optional sesame seeds, white or black and white mix
Lo Mein Sauce
- 1 ½ tablespoon dark soy sauce, or coconut aminos
- 1 ½ tablespoon low sodium soy sauce, or coconut aminos
- 1 ½ teaspoon tapioca flour, or cornstarch
- ½ cup chicken broth, or vegetable broth
- 3 tablespoons oyster sauce, or fish sauce, opt for gf if needed or leave it out
- 1 teaspoon sesame oil, I prefer using toasted sesame oil
- 1 teaspoon honey, or coconut sugar
- 1 teaspoon ginger, grated
- 2 teaspoon chili flakes, optional
- salt & pepper to taste
- 5 teaspoon freshly minced garlic
Instructions
- Noodles: Cook the pasta according to the package instructions. Be careful not to overcook them, as they will continue to cook later in the sauce.8 oz uncooked noodles
- Make The Sauce: In a medium-sized bowl, combine all the sauce ingredients. Set aside.1 ½ tablespoon dark soy sauce, 1 ½ tablespoon low sodium soy sauce, 1 ½ teaspoon tapioca flour, ½ cup chicken broth, 3 tablespoons oyster sauce, 1 teaspoon honey, 1 teaspoon ginger, 2 teaspoon chili flakes, salt & pepper to taste, 5 teaspoon freshly minced garlic, 1 teaspoon sesame oil
- Chicken Marinade: In another medium-sized bowl, place the chicken breasts. Pour 2 tablespoons of the sauce over the chicken, cover with plastic wrap, and let it marinate for at least 1 hour.1 pound boneless skinless chicken breast
- Cooking the Chicken: Heat 1 tablespoon olive oil in a large skillet (a wok pan is optional) over high heat. Cook the marinated chicken for 3–4 minutes on each side until it turns slightly golden brown. Remove the chicken from the heat and set it aside.2 tablespoons olive oil
- Vegetable Stir-Fry: In the same skillet, add remaining 1 tablespoon olive oil and sauté the mushrooms for 3–4 minutes over medium heat. Then, add the remaining vegetables except green onions (bell peppers, carrots, garlic) and cook until tender (about 1–2 minutes).1 cup carrots, 1 ½ cup red and yellow bell pepper mix, ½ cup green onion plus more for garnish, 2 cups mushrooms
- Bringing It All Together: Reduce the heat to low. Pour the prepared sauce into the skillet, add green onions, and simmer until the mixture starts to thicken. Return the cooked chicken and add noodles to the pan. Toss everything together until the noodles are coated.
- Garnish and Serve: Garnish with green onions and sesame seeds. Serve warm.1-2 tablespoon of toasted optional sesame seeds
Tried this recipe?Let us know how it was!
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