Chicken noodle stir fry

Asian · Stir Fry · 25 min · Serves 4

Chicken noodle stir fry comes together in one pan and hits the table in under 30 minutes—perfect for busy weeknights when you want something homey but not heavy. Tender chicken and chewy noodles toss with whatever vegetables you have on hand, all coated in a simple, savory sauce that makes everyone happy.

Ingredients

• 1.5 lbboneless chicken thighs
• 8 ozegg noodles
• 3 tbspsoy sauce
• 1 tbspsesame oil
• 1 tbsprice vinegar
• 2 tbspvegetable oil
• 3garlic cloves
• 1 tbspginger
• 1bell pepper
• 2 cupssnap peas
• 1 cupcarrots
• 3green onions

Method

1. 1

   Cook the egg noodles according to package directions. Drain and set aside.

   8 min

2. 2

   While noodles cook, cut chicken into bite-sized pieces and chop the garlic, ginger, bell pepper, and carrots into small pieces. Trim the snap peas.

3. 3

   Mix together soy sauce, sesame oil, and rice vinegar in a small bowl.

4. 4

   Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and cooked through, about 5–6 minutes. Remove to a plate.

   6 min

5. 5

   Add a bit more oil to the pan if needed, then add garlic and ginger. Cook for about 30 seconds until fragrant.

   1 min

6. 6

   Toss in the harder vegetables (carrots and bell pepper) and cook for 3 minutes, then add snap peas and cook another 2 minutes until tender-crisp.

   5 min

7. 7

   Return the chicken to the pan along with the cooked noodles and sauce. Toss everything together until coated and heated through, about 2 minutes.

   2 min

8. 8

   Top with sliced green onions and serve warm.