Easy Chicken Stir Fry Noodles Recipe
This Easy Chicken Stir Fry Noodles Recipe is quick, vibrant, and packed with flavor! Tender chicken, colorful veggies, and nutty soba noodles come together in under 30 minutes.
Servings: 4 servings
Ingredients
- 6 oz buckwheat (soba) noodles 180 grams
- 7-8 oz chicken breast thinly sliced
- 1 yellow bell pepper sliced into strips
- 1 red bell pepper sliced into strips
- 1 chili pepper thinly sliced (adjust to taste)
- 1 red onion thinly sliced
- 1 carrot julienned or thinly sliced
- 3 pieces baby corn halved lengthwise
- 2 oz frozen green beans thawed
- 6 tsp soy sauce
- 3 tsp sesame oil
Instructions
- Bring a large pot of water to a boil. Add the soba noodles and cook according to the package instructions, usually around 4 to 5 minutes. Once al dente, drain the noodles in a colander and rinse under cold water to stop the cooking process and prevent sticking. Set aside.
- While the noodles cook, thinly slice the chicken breast, bell peppers, chili pepper, red onion, and carrot. Halve the baby corn lengthwise and thaw the frozen green beans. Prepping everything upfront makes the stir-frying smooth and efficient.
- Heat 1 teaspoon of sesame oil in a hot wok or large skillet over medium-high heat. Add the sliced chicken breast and cook for about 3-4 minutes until it is browned and cooked through, stirring occasionally. Remove the chicken from the wok and set aside.
- Add the remaining 2 teaspoons of sesame oil to the wok. Toss in the red onion, yellow and red bell peppers, chili pepper, carrot, baby corn, and green beans. Stir fry for 4-5 minutes until the vegetables are tender-crisp and fragrant.
- Return the cooked chicken to the wok with the veggies. Add the soba noodles and pour in 6 teaspoons of soy sauce. Toss everything gently but thoroughly to coat the noodles and ingredients evenly with the sauce. Stir fry for another 1-2 minutes to heat through.
- Once everything is heated and combined beautifully, transfer the stir fry to plates or bowls. This dish pairs wonderfully with a side of steamed rice or as a standalone meal.
Equipment
- Large Pot
- Wok or large skillet
- Knife and cutting board
- Colander
- Mixing spoon or spatula
Notes
- Rinse soba noodles under cold water immediately after cooking to prevent them from sticking together.
- Adjust the chili pepper amount to control the spice level according to your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or soy sauce.