Tender chicken strips marinated in a blend of sweet soy and aromatics provide the foundation for this versatile chicken noodle stir-fry. By searing the poultry first and then quickly tossing it with a medley of crisp cabbage, crunchy broccolini, and sliced capsicum, you achieve a balanced meal that maintains the integrity of each vegetable. The sauce comes together with a mix of kecap manis, oyster sauce, and ginger, coating the noodles in a glossy, savory glaze that hits all the right notes.

This dish is designed for those evenings when you want a substantial dinner without too much fuss. Because the sauce ratios are flexible, you can adjust the sweetness and saltiness to suit your preference as you cook. It is a forgiving, high-heat method that rewards you with fresh textures and a satisfying, home-cooked finish.

You can easily customize the bowl by adding extra greens like sugar snap peas or kale depending on what is in your fridge. Finishing the stir-fry with a handful of toasted peanuts or a scattering of fresh coriander adds an essential layer of texture that elevates the final serving. It is a reliable, straightforward way to get a balanced dinner on the table during a busy work week.

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If you enjoy the quick, savory satisfaction of a stir-fry, you might want to try your hand at a warming bowl of water spinach noodle soup, which brings fresh greens and silky noodles together in a comforting broth. For those who prefer a bolder flavor profile, incorporating aromatic curry spices into your noodle dishes adds a wonderful depth that makes for a perfect weeknight meal.

Key Ingredients

Chicken tenderloins: The primary protein marinated in soy sauce and kecap manis before being shredded into the stir-fry.
Noodles: The base component tossed with the cooked vegetables, chicken, and savory sauce mixture.
Kecap manis: A sweet soy sauce base used for both the chicken marinade and the final stir-fry sauce.
Oyster sauce: Combines with the soy-based sauces to provide depth and body to the stir-fry liquid.
Garlic: Grated cloves provide a pungent aromatic foundation for the vegetable stir-fry.
Ginger: Freshly grated ginger adds a bright, zesty heat to the overall dish.
Mixed vegetables: A variety including carrots, broccoli, zucchini, and capsicum that provide texture and color.

Explore More Chicken and Noodle Combinations

Vietnamese chicken noodle soup offers a light, herb-forward alternative when you are craving a delicate, aromatic broth.
Noodles tossed in peanut sauce provide a creamy, nutty texture that pairs beautifully with tender strips of pan-seared chicken.
A classic chicken noodle dish is an excellent go-to if you are looking to master the fundamentals of balancing savory proteins with springy pasta.

Chicken Noodle Stir-fry

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Chicken Noodle Stir-fry, Ingredients

1 sliced red onionThinly sliced red & white cabbage1 zucchini, sliced as pictured1 carrot, sliced as picturedMushrooms, slicedBroccolini, stalked diced and florets trimmedChinese broccoli, thick stalks dicedTrio capsicum, thinly sliced (1⁄2 of each capsicum)3 garlic cloves, grated1 piece ginger, grated

Sauces

cornflour slurry (1 heaped tbspn cornflour with 1⁄2 cup water)Soy sauce to taste (approx 1⁄3 cup)Kecap Manis (sweet soy) (approx 1⁄3 cup)Oyster sauce (approx 1⁄4 cup)**Disclaimer I didn’t measure so taste as you go. These are only an approx I hope I’m not way off with my measurements ?)

Steps

Marinate 1⁄2kg chicken tenderloins in a little kecap manis, soy sauce, pinch of salt & olive oil. Place in fridge for min 1 hour or overnight.In a wok or pan drizzle some olive oil and cook your chicken on both sides till cooked through. Remove from pan and set aside. Shred into large chunks.Add more Oil to the wok and saute 1 sliced onion till soft.Add veges that take longer to cook first for example carrots and broccoli stalks, cook for a few minutes then add the remainder of the veges, Stir fry till just tender.In a jug add your sauces. Give them a whisk and add to your veges, cook for a min or so then add chicken & your cooked Noodles.Add ground black and white pepper, add more sauce if needed. You may not have to add salt with all the sauces used.You could also add baby corns, sugar snap peas, kale, options are endless. For added crunch you can top with toasted cashews or peanuts, you could also top with toasted sesame seeds, spring onions or corriander.

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