Easy chicken stir fry with noodles, crisp vegetables and plenty of high-heat flavour.
This Asian chicken stir fry is a quick wok recipe for 2–3 people, combining tender chicken, colourful vegetables, Chinese stir-fry noodles, soy sauce and sambal oelek. Cooking over high heat keeps the vegetables crisp and gives the chicken a fast, flavourful sear.
Chicken Stir Fry with Noodles & Vegetables
Stir-frying is all about heat, speed and movement. Have every ingredient prepared before you start, get the wok properly hot and cook quickly. A carbon steel wok responds quickly to changes in heat and is ideal for this style of cooking.
Ingredients (serves 2–3)
- 300 g chicken breast
- 2 tbsp soy sauce (for marinating)
- 1 small zucchini
- 1 red bell pepper
- 1 carrot
- 1 leek
- 200 g Chinese stir-fry noodles
- 100 ml water
- 2 tbsp oil (for frying)
- Soy sauce (to taste)
- Seasonings of your choice (e.g. garlic, ginger, chili)
- 1 tsp sambal oelek (adjust to desired heat)
How to Make Chicken Stir Fry with Noodles
- Marinate the chicken. Cut the chicken breast into thin strips and toss with 2 tbsp soy sauce. Let it marinate while you prepare the rest.
- Prepare the vegetables. Slice the zucchini, bell pepper, carrot and leek into thin strips. Have all ingredients ready before heating the wok.
- Heat up your HOT WOK. Get the wok very hot, add oil and stir-fry the chicken quickly over high heat. Once golden, remove it and set aside.
- Stir-fry the vegetables. Add a little more oil if needed and stir-fry the vegetables for 3–5 minutes until cooked but still crisp.
- Add the noodles and chicken. Prepare the noodles according to the package instructions. Add them to the wok with the chicken, about 100 ml water and additional soy sauce to taste. Toss everything together over high heat.
- Finish with flavour and heat. Adjust the seasoning and add sambal oelek for a spicy kick. Toss briefly and serve immediately.
How to Get the Best Stir Fry
The key to a good chicken stir fry is keeping the temperature high. Prepare everything first, heat the wok before adding oil and avoid overcrowding it. If you cook a larger portion, working in batches helps prevent the ingredients from steaming instead of searing.
Keep the ingredients moving and add the noodles and sauce towards the end. Want to improve your wok technique? Read our guide to mastering the stir-fry technique and discover Wok Hei – the breath of the wok.
What Noodles Are Best for Chicken Stir Fry?
Chinese stir-fry noodles are ideal for this recipe, but egg noodles or rice noodles can also work. Prepare them according to the package instructions before adding them to the wok, then toss them briefly with the chicken, vegetables and sauce so they absorb the flavour without becoming too soft.
Serving
Serve the chicken stir fry piping hot, straight from the wok. It is an easy everyday dinner, but the combination of high heat, crisp vegetables and noodles also makes it perfect when you want something fast and full of flavour.
Tip: You can replace the chicken with beef, shrimp or tofu and use the vegetables you already have at home.
Chicken Stir Fry FAQ
Can I use other vegetables in chicken stir fry?
Yes. Broccoli, sugar snap peas, spring onions, mushrooms, baby corn and cabbage all work well. Cut the vegetables into similar-sized pieces so they cook quickly and evenly.
What noodles are best for stir fry?
Chinese stir-fry noodles and egg noodles are excellent choices. Rice noodles can also be used. Prepare the noodles first and only toss them through the hot wok near the end of cooking.
How hot should a wok be for stir fry?
A wok should be very hot before the ingredients are added. High heat helps sear the chicken quickly and keeps vegetables crisp instead of allowing them to steam.
How do I stop chicken from sticking to the wok?
Preheat the wok thoroughly before adding oil, then add the chicken once the oil is hot. Avoid adding too much food at once, as this rapidly lowers the temperature.
What oil is good for stir-frying?
Use a neutral oil suitable for high-temperature cooking, such as peanut or rapeseed/canola oil.
Can I make this stir fry without a wok?
Yes, but a wok is particularly well suited to fast, high-heat cooking because its shape makes it easy to keep ingredients moving through the hottest part of the pan.
More Wok Inspiration
Explore more HOT WOK recipes, learn more in the Wok Academy, or find the right carbon steel wok pan for high-heat cooking.
