These chicken vegetable noodles are one of those easy meals that you can throw together when you want something quick, filling, and packed with flavor. Tender chicken, colorful crunchy vegetables, and noodles are tossed in a savory sauce that comes together in minutes.
It’s also incredibly versatile—you can swap in whatever vegetables you have in the fridge, making it a great way to turn simple ingredients into a satisfying homemade dinner.
💡 Tips, Tricks & Common Mistakes
- Cut the chicken and vegetables into similar-sized pieces so everything cooks evenly.
- Cook the vegetables quickly over high heat to keep them crunchy.
- Don’t overcook the noodles since they’ll cook again in the wok. Check the packaging.
- Add a splash of water if the noodles become too dry while tossing.
Chicken Vegetable Noodles Recipe
Description
Quick and flavorful chicken vegetable noodles tossed in a delicious sauce with colorful vegetables. An easy one-pan meal perfect for busy days when you are craving a tasty lunch or dinner.
Ingredients
Chicken
Noodles and vegetables
Sauce
Instructions
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Cook the noodles
Cook the noodles according to the package instructions until just tender. Drain, rinse well with cold water and set aside.
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Marinate chicken
Toss the sliced chicken with soy sauce, sesame oil, cornstarch, and black pepper.
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Cook the chicken
Heat a little oil in a large wok or pan over high heat. Add the chicken and stir-fry until golden and fully cooked. Remove and set aside.
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Cook the vegetables
In the same pan, add the garlic and ginger. Add all the vegetables and stir-fry for 3–4 minutes.
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Make the sauce
Mix together the soy sauce, dark soy if using, oyster sauce, honey, rice vinegar, sesame oil, cornstarch and water.
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Combine everything
Return the chicken to the pan and add the cooked noodles. Pour over the sauce and toss everything together over high heat for 2–3 minutes, until the noodles are glossy and well coated.
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Serve
