15-Minute Chicken Noodles
A quick and flavorful stir-fry combining tender chicken, fresh vegetables, and noodles in just 15 minutes.
Ingredients
Protein
- 1 lb boneless chicken thighs, sliced ¼” thick
Noodles
- 8 oz dried wheat noodles
- 12 oz fresh noodles
Oils
- 3 tbsp neutral oil (divided)
- 1 tbsp neutral oil (for cooking)
Aromatics
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Vegetables
- 1 red bell pepper julienned
- 2 cups shredded green cabbage
- 1 cup bean sprouts
- 3 green onions sliced diagonally
Sauces & Condiments
- 3 tbsp soy sauce (tamari for gluten-free)
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- ½ tsp white pepper
- 2 tbsp chicken broth or water
Instructions
- Cook noodles 1 minute less than package instructions, drain, rinse with cold water, and toss with ½ tbsp oil. Mix all sauce ingredients in a bowl.
- Heat 1 tbsp oil in a wok over high heat. Sear chicken 90 seconds, then stir-fry 1 minute. Transfer to a plate.
- Reduce heat, add remaining oil, garlic, and ginger; cook 30 seconds. Add bell pepper and cabbage; stir-fry 2 minutes.
- Return chicken and juices, add noodles and sauce; toss 2 minutes. Fold in bean sprouts and green onions.
Notes
Use fresh noodles for quicker cooking and better texture.