Easy Stir Fry Noodles – 30-Minute Weeknight Dinner

Stir Fry Noodles are the ultimate weeknight rescue: a single skillet, minimal prep, and endless customization. This recipe delivers a balanced sauce that clings to every noodle, with a satisfying mix of textures from crisp vegetables and tender protein.

The key to a great stir fry is high heat and quick cooking. We'll walk you through the exact temperatures and times to get that perfect wok hei (smoky flavor) without burning your ingredients. You'll learn how to prep everything in advance and cook in batches for consistent results.

Whether you're a beginner or a seasoned cook, this recipe is forgiving and adaptable. Use whatever protein and veggies you have on hand—the technique remains the same. Let's get wokking.

About the Ingredients

8 oz (225g) dried egg noodles

Lo mein or chow mein noodles work best. Substitute with spaghetti or udon if needed.

2 tbsp (30ml) vegetable oil

High smoke point oil like canola or peanut oil is ideal. Avoid olive oil as it burns at high heat.

1 lb (450g) boneless, skinless chicken breast, thinly sliced

Cut against the grain for tender pieces. Substitute with beef, shrimp, or tofu for variety.

2 cups (170g) broccoli florets

Fresh broccoli preferred. Frozen works but thaw and pat dry first to avoid steaming.

1 red bell pepper, thinly sliced

Adds color and crunch. Use any color bell pepper you have.

2 carrots, julienned

Pre-cut matchsticks save time. Substitute with snap peas or snow peas.

3 cloves garlic, minced

Fresh garlic is best. Use 1 tsp garlic powder in a pinch.

1 tbsp (15ml) fresh ginger, grated

Adds warmth. Ground ginger (1 tsp) can substitute, but fresh is better.

3 tbsp (45ml) soy sauce

Use low-sodium to control salt. Tamari or coconut aminos work for gluten-free.

2 tbsp (30ml) oyster sauce

Vegetarian oyster sauce or hoisin sauce are good alternatives.

1 tbsp (15ml) rice vinegar

Adds acidity to balance the sauce. White wine vinegar or apple cider vinegar work too.

1 tbsp (15g) brown sugar

Honey or maple syrup can be used instead.

1 tsp sesame oil

For finishing, adds nutty aroma. Use toasted sesame oil for best flavor.

2 green onions, sliced

For garnish. Chives or cilantro also work.

Tips & Tricks

• Prep all ingredients before you start cooking – stir frying goes fast.
• Use a wok or large skillet to avoid overcrowding; cook in batches if needed.
• Make sure the pan is smoking hot before adding oil and ingredients.

Step-by-Step Instructions

1. Cook the Noodles

Bring a large pot of water to a boil. Cook noodles according to package directions, but 1 minute less than al dente. Drain and rinse with cold water to stop cooking. Toss with 1 tsp oil to prevent sticking.

2. Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, and 2 tbsp water. Set aside.

3. Sear the Chicken

Heat 1 tbsp oil in a wok or large skillet over high heat (400°F/200°C) until shimmering. Add chicken in a single layer. Cook without moving for 2-3 minutes until browned on one side. Flip and cook another 2-3 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove from wok and set aside.

4. Stir-Fry the Vegetables

Add remaining 1 tbsp oil to the wok. Add carrots and broccoli, stir-fry for 2 minutes. Add bell pepper and garlic-ginger, cook 1 more minute until vegetables are crisp-tender and bright in color.

5. Combine Everything

Return chicken to the wok. Add the cooked noodles and pour the sauce over. Toss everything together for 2-3 minutes until the sauce coats all ingredients and the noodles are heated through.

6. Finish and Serve

Drizzle with sesame oil, toss once more. Garnish with green onions. Serve immediately.

Delicious Variations

Protein Swap

Use beef, shrimp, or tofu instead of chicken – adjust cooking times accordingly.

Vegetarian

Replace chicken with extra firm tofu and use mushroom-based oyster sauce.

Spicy Kick

Add 1 tbsp chili garlic sauce or Sriracha to the sauce for heat.

How to Store Stir Fry Noodles

Frequently Asked Questions

Give this stir fry noodles recipe a try tonight and let me know how it turns out in the comments below. Don't forget to share your own variations!

Stir Fry Noodles

Stir Fry Noodles: a quick, savory one-pan meal loaded with veggies and protein, ready in 30 minutes for a satisfying weeknight dinner.

★★★★½ 4.8 (156 ratings)

15 minPrep time15 minCook time4Servings480 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 8 oz (225g) dried egg noodles
• 2 tbsp (30ml) vegetable oil
• 1 lb (450g) boneless, skinless chicken breast, thinly sliced
• 2 cups (170g) broccoli florets
• 1 red bell pepper, thinly sliced
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tbsp (15ml) fresh ginger, grated
• 3 tbsp (45ml) soy sauce
• 2 tbsp (30ml) oyster sauce
• 1 tbsp (15ml) rice vinegar
• 1 tbsp (15g) brown sugar
• 1 tsp sesame oil
• 2 green onions, sliced

📋 Instructions

1. 1Cook the Noodles — Bring a large pot of water to a boil. Cook noodles according to package directions, but 1 minute less than al dente. Drain and rinse with cold water to stop cooking. Toss with 1 tsp oil to prevent sticking.
2. 2Make the Sauce — In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, and 2 tbsp water. Set aside.
3. 3Sear the Chicken — Heat 1 tbsp oil in a wok or large skillet over high heat (400°F/200°C) until shimmering. Add chicken in a single layer. Cook without moving for 2-3 minutes until browned on one side. Flip and cook another 2-3 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove from wok and set aside.
4. 4Stir-Fry the Vegetables — Add remaining 1 tbsp oil to the wok. Add carrots and broccoli, stir-fry for 2 minutes. Add bell pepper and garlic-ginger, cook 1 more minute until vegetables are crisp-tender and bright in color.
5. 5Combine Everything — Return chicken to the wok. Add the cooked noodles and pour the sauce over. Toss everything together for 2-3 minutes until the sauce coats all ingredients and the noodles are heated through.
6. 6Finish and Serve — Drizzle with sesame oil, toss once more. Garnish with green onions. Serve immediately.

👨‍🍳 Chef's Note: For best results, use a wok and high heat. If you don't have one, a large non-stick skillet works too just make sure it's hot enough.

Servings: 4

Cuisine: Asian

Course: Main Course

Nutrition (per serving): 480 kcal · 38g protein · 45g carbs · 16g fat

Written by Diego Ramirez

Diego covers personal finance and investing for freelancers and gig workers. His angle is practical money management for irregular income, from budgeting to tax basics.