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Best Stir Fry Noodles with Chicken and Vegetables

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A quick and easy stir-fry noodle dish with tender chicken and colorful vegetables, bursting with fresh flavors.

Ingredients

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  • 8 ounces egg noodles or rice noodles (cooked according to package instructions)
  • 1 pound boneless skinless chicken breast (sliced into thin strips)
  • 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli, snap peas, sliced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1/4 cup soy sauce (ensure it’s Halal)
  • 1 tablespoon sesame oil (for flavor)
  • 2 tablespoons vegetable oil (for cooking)
  • 2 green onions (chopped for garnish)
  • 1 tablespoon sesame seeds (optional for garnish)

Instructions

  1. Prepare your ingredients by slicing the chicken, mincing the garlic, grating the ginger, and chopping the vegetables.
  2. Cook the noodles according to the package instructions, drain, and set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  4. Sauté the chicken for about 5-7 minutes until browned and cooked through.
  5. Add the minced garlic and grated ginger, stirring for about a minute until fragrant.
  6. Toss in the mixed vegetables and stir-fry for about 3-4 minutes until vibrant and slightly tender.
  7. Integrate the cooked noodles along with the soy sauce and sesame oil, tossing gently to combine.
  8. Garnish the stir-fry with chopped green onions and sesame seeds before serving.

Notes

Feel free to swap out vegetables based on your preferences or what’s available. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/chicken-vegetable-stir-fry-noodles/

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