Juicy chicken, crisp-tender vegetables, and springy noodles cloaked in an aromatic soy and oyster sauce — this wok dish comes together in 20 minutes and brings vivid Asian flavor to an everyday dinner. A perfect fast, satisfying one-pan meal.
Ingredients
- Wheat noodles (egg noodles) — 160g (5.6 oz)
- Chicken breast — 250g (8.8 oz)
- Vegetable oil — 1 tbsp
- Bell pepper — 1
- Carrot — 1
- Broccoli florets — 150g (5.3 oz)
- Yellow onion — 1/2
- Garlic — 2 cloves
- Fresh ginger, grated — 1 tbsp
- Soy sauce — 3 tbsp
- Oyster sauce — 1 tbsp
- Sesame oil — 1 tsp
- Rice vinegar — 1 tsp
- Red pepper flakes — 1/4 tsp (or to taste)
- Water — 50ml (3 tbsp plus 1 tsp)
- Green onions — 2 tbsp (for serving)
- Sesame seeds — 1 tsp (for serving)
- Lime — 1/2 (optional)
Step-by-Step Instructions
- Prep the ingredients: slice the chicken into thin strips, cut the bell pepper and carrot into matchsticks, slice the onion into wedges, and separate the broccoli into small florets. Mince the garlic and grate the ginger.
- Mix the sauce: combine the soy sauce, oyster sauce, rice vinegar, water, sesame oil, and red pepper flakes. Stir well.
- Cook the noodles until al dente, 1–2 minutes less than the package directs. Drain and rinse quickly to stop the cooking.
- Heat a wok or large skillet over high heat until just beginning to smoke, then add the vegetable oil.
- Stir-fry the chicken over high heat for 3–4 minutes, until lightly golden and nearly cooked through. Transfer to a plate.
- In the same pan, quickly stir-fry the onion, carrot, bell pepper, and broccoli for 2–3 minutes so the vegetables stay crisp-tender.
- Add the garlic and ginger and cook for another 30 seconds, stirring constantly.
- Return the chicken to the pan, add the noodles, pour in the sauce, and toss vigorously for 1–2 minutes so the noodles are evenly coated and lightly caramelized. Add a splash of water if needed.
- Remove from the heat, scatter over the green onions and sesame seeds, and finish with a squeeze of lime if you like. Serve immediately.
Nutritional Value
| Item | Per 1 serving |
|---|---|
| Calories | 560 kcal |
| Protein | 36 g |
| Fat | 18 g |
| Carbohydrates | 64 g |
| Fiber | 6 g |
| Sodium | 1500 mg |
| Sugar | 8 g |
| Serving size: 1/2 of the recipe | |
📹 Watch video recipe in our Telegram channel
Tips and Variations
- Gluten-free: swap the wheat noodles for rice noodles and use gluten-free soy sauce.
- Other proteins: chicken can easily be replaced with shrimp, turkey, or tofu — just adjust the cooking time.
- Heat level: adjust the amount of chili flakes, or add sriracha to taste.
- Crunch and aroma: cook over the highest heat possible and avoid overcrowding the pan so the ingredients stir-fry, rather than steam.
- Vegetables: green beans, zucchini, mushrooms, and bean sprouts all work well — just keep the overall volume similar.
Frequently Asked Questions
What noodles are best for stir-fry?
Egg noodles or wheat noodles such as udon or ramen work well. For a gluten-free version, use medium-thickness rice noodles.
What can I use instead of oyster sauce?
Mix 1 tbsp soy sauce with 1 tsp hoisin sauce, or add 1/2 tsp brown sugar for a touch of caramel sweetness.
Can I make this without a wok?
Yes, use the largest heavy-bottomed skillet you have and cook in batches over high heat to preserve the quick stir-fry texture.
How can I make the dish less salty?
Use reduced-sodium soy sauce and add a little water or unsalted broth when mixing the sauce.