Print

Stir Fry Noodles with Chicken, Vegetables, and Spicy Asian Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 76 reviews

This vibrant Stir Fry Noodles recipe delivers a deliciously balanced meal packed with colorful vegetables, tender chicken, and flavorful shiitake mushrooms, all tossed in a savory soy-hoisin sauce with a hint of spicy sriracha. Perfect for a quick and satisfying weeknight dinner, it combines simple ingredients and straightforward steps for a tasty Asian-inspired dish.

Ingredients

Sauce

  • 1/4 cup water (plus more as needed)
  • 1/4 cup low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 1 Tbsp rice vinegar
  • 2 tsp sesame oil
  • 1 to 3 tsp sriracha (to taste)
  • 1/2 tsp cornstarch

Noodles and Protein

  • 6 oz. plain dried ramen noodles
  • 2 Tbsp avocado oil (or olive oil, divided)
  • 2 cups chopped cooked chicken (rotisserie chicken also works, steak or tofu can be substituted)

Vegetables and Aromatics

  • 4 oz. shiitake mushrooms
  • 5 cups chopped mixed vegetables (broccoli, carrots, and bell pepper all cut into matchsticks)
  • 1/4 cup sliced green onions (light portion)
  • 2 Tbsp sliced green onion greens (for serving)
  • 1 Tbsp peeled and minced ginger
  • 1 Tbsp minced garlic

Instructions

  1. Prepare the sauce: In a medium mixing bowl, whisk together water, low sodium soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha, and cornstarch until fully combined. Set this sauce mixture aside for later use.
  2. Cook the noodles: Cook the ramen noodles according to the package instructions until just al dente, then drain and set aside to avoid overcooking during the stir fry process.
  3. Sauté the mushrooms: Heat 1 tablespoon of avocado oil in a 12-inch non-stick skillet or wok over moderately high heat. Add the shiitake mushrooms and cook, stirring occasionally, until they begin to brown slightly, about 3 minutes.
  4. Cook the vegetables: Add the remaining 1 tablespoon of avocado oil to the skillet, then add the matchstick-cut mixed vegetables along with the light portion of sliced green onions. Toss and cook for about 3 minutes until the vegetables start to soften but still hold some crunch.
  5. Add aromatics: Stir in the minced garlic and ginger, continuing to cook and toss occasionally for another 2 minutes until the vegetables are just tender and the garlic and ginger are fragrant.
  6. Add the sauce: Pour the previously prepared sauce mixture into the skillet and cook while stirring for about 15 seconds. This will help the sauce slightly thicken and coat the vegetables and mushrooms evenly.
  7. Combine noodles and protein: Add the cooked ramen noodles and chopped cooked chicken to the skillet. Toss everything together thoroughly, adding additional water a little at a time if needed to loosen the sauce and help coat the noodles well.
  8. Serve: Transfer the stir fry noodles to serving plates and garnish with the reserved 2 tablespoons of sliced green onion greens. Serve immediately while hot and enjoy!

Notes

  • For a vegetarian or vegan option, substitute chicken with tofu or tempeh.
  • Sriracha amount can be adjusted to preferred spice level or omitted for milder taste.
  • Use low sodium soy sauce to control saltiness.
  • Matchstick vegetables can be varied based on seasonal produce or preferences.
  • Cooking the noodles just until al dente prevents mushiness after stir frying.
  • Adding water helps to loosen the sauce and prevent sticking during the final toss.

Find it online: https://justsosavory.com/stir-fry-noodles-with-chicken-vegetables-and-spicy-asian-sauce-recipe/