The ultimate chicken stir-fried noodles recipe, guaranteed to outshine any restaurant!
These quick chicken stir-fried noodles feature Japanese udon noodles, crisp vegetables, and boneless chicken thighs. Everything is stir-fried in a flavorful sauce made from soy sauce and oyster sauce.
It’s ready in about 20 minutes and is a great way to clear out the fridge; the recipe is very versatile. It’s not only tastier, faster, and healthier than restaurant versions, but it’s also simple!
For a full chicken feast, serve it alongside my garlic chicken.
Tips for perfect chicken stir-fried noodles
Make your own broth! Nothing is easier: simmer chicken bones in water for two hours. The payoff is worth it; the flavor is intense yet balanced.
Sorry, I just really love the taste of concentrated chicken broth.
Let it reduce! It may take a little longer; it depends on your stove’s power, etc… but it mustn’t turn into soup. Unless that’s how you like it, in which case ignore me. If you think it won’t reduce quickly enough, wait until the sauce has thickened nicely before adding the noodles and then the meat.
Key ingredients for chicken stir-fried noodles
Light and dark soy sauce: They are essential to the flavor and are quite different. In a pinch you can skip the dark soy sauce, but trust me, it adds that little something.
Chicken: I prefer boneless thighs because their extra fat gives more flavor, but you can use breast for a leaner option.
Oyster sauce: Brings a truly unique taste to the dish. And no, it doesn’t taste like oysters.
Sesame oil: Don’t skip it; it adds loads of flavor. I like to use toasted sesame oil.
Udon noodles: These thick Japanese noodles are great here, but any noodle will work. Their sturdiness helps them stand up to the sauce-reduction step.
Stir-fried chicken noodles better than take-out
Ingredients
- 450 g chicken sliced, preferably boneless chicken thighs
- 300 g noodles preferably udon
- 2 onions sliced
- 5 stalks scallions in 1–2 cm segments
Sauce
- 250 g chicken stock
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 0.5 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 tablespoon granulated sugar
- 2 cloves garlic minced
Procédé
- Cook the noodles according to the package instructions300 g noodles
- Combine the sauce ingredients in a bowl. If the stock is homemade, don't hesitate to use a whisk to fully dissolve the gelatin250 g chicken stock, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 0.5 tablespoon cornstarch, 1 tablespoon sesame oil, 1 tablespoon granulated sugar, 2 cloves garlic
- Take one tablespoon of the sauce and marinate the chicken for 10 minutes450 g chicken
- In a skillet over medium-high heat, stir-fry the chicken until cooked through. Set aside.450 g chicken
- Add the onions and stir-fry for 3–4 minutes2 onions
- Add the noodles and the sauce. Stir-fry for 2 minutes until the sauce has thickened well.
- Return the chicken and the scallions, stir-fry for 2–3 minutes5 stalks scallions
