If you're looking for something fast, easy, and picky-eater approved! This noodle stir-fry with chicken is it. It’s one of those dinners that feels like takeout but comes together at home in under 35 minutes.
Super family-friendly, super satisfying, and it uses pantry basics I almost always have on hand.
🛒 Ingredients
- Chicken breast – Boneless and skinless. Cut it small so it cooks fast and stays juicy.
- Chow mein noodles – I like to use dry ones and boil just until firm. You can swap with ramen or even spaghetti in a pinch.
- Cabbage – Adds crunch and soaks up that savory sauce beautifully.
- Oyster sauce – Gives you that classic takeout flavor. Hoisin or mushroom stir-fry sauce can work too if needed.
- Low sodium soy sauce – Keeps things balanced without going overboard on salt.
- If you like more stir-fries, try my sesame cabbage stir-fry, this quick chicken stir-fry and lo mein next.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Stir-Fry Noodles
- Make the sauce: In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, chicken broth, sugar, and cornstarch. Set aside.
- Cook the noodles: Boil the chow mein noodles according to the package, then drain and rinse with cold water.
- Cook the chicken: Heat 1 tablespoon of oil in a large pan or wok. Add chicken and sauté until golden. Remove and set aside.
- Sauté veggies: In the same pan, add remaining oil, then cabbage, carrots, and garlic. Cook for 2–3 minutes until softened.
- Finish it off: Return the chicken and noodles to the pan. Pour in the sauce, stir everything well, and cook for 2 more minutes.
- Top and serve: Sprinkle on green onions and serve hot straight from the pan.
Rita's Tip
Make sure your pan is hot before the chicken and veggies go in! This keeps everything crisp, not soggy.
📋 Tips
- Slice the chicken thin so it cooks quickly and evenly.
- Marinate the chicken in a tablespoon or two of the sauce ahead of time for extra flavor.
- Rinse the cooked noodles in cold water to stop them from overcooking and sticking.
- Use high heat when stir-frying—it helps everything get that slightly crispy edge.
- Don’t overload the pan or you’ll end up steaming instead of stir-frying.
- Cabbage cooks fast, so don’t walk away—just a few minutes does the trick.
- Chow mein noodles should be firm, not soggy. Don’t overcook them.
- Want more veggies? Throw in bell peppers or snap peas.
- Not a fan of oyster sauce? Hoisin or soy sauce with a dash of sugar can sub in.
- If leftovers seem dry, splash a little broth or water in before reheating.
🍱 Storage Instructions
- 🍱To Store. Keep leftovers in an airtight container in the fridge for up to 3–4 days.
- 🥶Freezing. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- 🔥To Reheat. Toss it all back into a hot pan with a splash of broth or water. Stir-fry until heated through.
What To Serve With Noodles
- Steamed veggies
- Dumpling salad
- Quick cucumber salad
- Hot chili oil on the side
- Fried egg on top if you’re extra hungry
More Asian Recipes You'll Like
📖Recipe
This easy Chicken Noodle Stir Fry is loaded with tender chicken, crisp veggies, and chewy noodles—all tossed in a quick savory sauce. A healthy takeout-style dinner you can make at home in 35 minutes.
Ingredients
For Chicken
- 10 ounces chicken breast, boneless, skinless, cut into bite size pieces
- 2 tablespoon oil
- 5 ounces chow mein noodles, (uncooked noodles)
- 2 cups cabbage, sliced thinly
- 1 large carrot, julienned
- 4 green onions, sliced
- 2 garlic cloves, minced or chopped small
For Chow Mein Sauce
- 4 tablespoon oyster sauce
- 4 tablespoon low sodium soy sauce, or tamari
- 2 tablespoon toasted sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
Instructions
- Make the sauce: In a small bowl, whisk together oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth, and cornstarch.4 tablespoon oyster sauce, 4 tablespoon low sodium soy sauce, 2 tablespoon toasted sesame oil, ½ cup chicken broth, 1 tablespoon granulated sugar, 1 tablespoon cornstarch
- Cook the noodles: Boil according to package, drain, and rinse with cold water.5 ounces chow mein noodles
- Cook the chicken: Heat oil in a pan, sauté chicken until golden, remove and set aside.10 ounces chicken breast
- Sauté veggies: Add more oil, then carrots, cabbage, and garlic. Cook 2–3 minutes until softened.
- Combine everything: Add noodles and chicken back in, pour in sauce, stir and cook 2 more minutes.
- Serve: Garnish with green onions and serve hot.4 green onions
Nutrition
Calories: 391kcalCarbohydrates: 37gProtein: 23gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 46mgSodium: 1499mgPotassium: 481mgFiber: 4gSugar: 6gVitamin A: 2724IUVitamin C: 17mgCalcium: 46mgIron: 2mg
Tried this recipe?Let us know how it was!
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