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This easy chicken egg noodle stir fry is a pantry-friendly recipe and comes together in less than 30 minutes from start to finish. It’s great for a weeknight, kid-friendly, or post workout meal!

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I absolutely love stir-fries. They are my improv go-to when I have no idea what to make for dinner.

We do some iteration of a stir fry weekly because I make them based on what ingredients we have.

As a dietitian and mom, I really try to reduce food waste. So it’s easy to throw on-their-way-out veggies into one, like this versatile egg noodle stir fry.

We’ve added broccoli here, but you could also use green beans, peas, cauliflower, zucchini, etc.

Really, any veggies would go great in a chicken stir fry with egg noodles.

Why We Love This Easy Egg Noodle Stir Fry

• Savory and filling – I love pasta with red sauce, but sesame oil pasta is a totally different ballgame! The umami flavor in this egg noodle stir fry with chicken just does something to help me feel satisfied after eating – I don’t need to snack after dinner!
• Easily customized – Stir fry noodles and veggies works with just about anything and can be totally customized to your liking. You can even use a bag of frozen stir fry veggies!
• Quick and easy dinner idea – If you love 30-minute meals like I do, a stir fry with egg noodles is a must to add to your list! It works perfectly as a Wednesday night dinner idea when you’re losing motivation halfway through the week, or a super-quick Thursday night dinner idea. 
• Great for post workout– This chicken egg noodle stir fry is fabulous after a workout because it’s quick and convenient and a great combo of carbs and protein for recovery! Also, electrolytes, like sodium, to aid in rehydration.
• Easy to freeze – Stir fry egg noodles are super easy to double or triple, so we make extra to freeze. It can be an easy freezer meal for new moms.

Ingredients For Chicken Egg Noodle Stir Fry

• noodles – egg noodles, soba noodles or any noodles you have
• 2 sous-vide chicken breasts (or pre-cooked/leftover chicken)
• red pepper
• broccoli
• ginger
• soy sauce
• sesame oil (love adding this to my pantry must haves)
• salt
• pepper
• red pepper flakes
• sesame seeds

You certainly don’t have to use sous vide chicken in your egg noodle stir fry.

If you have leftover meal prep chicken from the week, you can use that! Chicken sausage is another quick-cooking option.

I like to batch cook a bunch of chicken breasts on Sunday to throw in meals, like this egg noodle chicken stir fry.

In terms of ingredients, you can, of course, substitute the red pepper and broccoli for other veggies you may have on hand.

Canned or frozen both work great in this versatile stir fry!

If you don’t have a wok, I highly suggest getting one.

It’s very beneficial for stir-fries because it helps to fit all of the ingredients in.

Secondly, it provides room to shake, flip and stir the ingredients, while still keeping everything hot. 

What is Sous Vide Cooking and Is Sous Vide Safe?

If you’ve never heard of sous vide, it’s basically a french technique of cooking that cooks food by vacuum-sealing it and immersing it in warm water.

Since the food is cooked at a consistent temperature, it ensures that your food will be cooked perfectly every time.

We have never had a problem with the Naked Chicken Sous Vide Chicken Breasts – they’re perfectly delicious each time! And preseasoned, so the work is done for you. 

Sous Vide cooking is very safe! The precision temperature control makes it safer than some other methods of cooking. 

How To Make Stir Fry Egg Noodles with Chicken

It’s super easy, and because the sous vide chicken is already cooked, it’s a breeze to reheat them!

To cook the chicken, you’ll bring a pot of water to a rolling boil, and then turn the heat off, add the sous vide chicken breasts, and cover it.

Leave them in there for 15 minutes and then you’re all set! It’s so hands-off. 

If you’re not using sous vide chicken, just cook the chicken as you normally would before adding the veggies and egg noodles.

I like to start sauteing the sesame oil once the chicken is done and cooling.

The noodles quick very quickly (especially if you have a wok) so no need to start when you boil the chicken.

After adding your sesame oil, add your sliced peppers and broccoli.

If you’re using frozen veggies, just account for a few more minutes of sauteeing to warm them up!

I like to add a little salt and pepper here, and it’s optional to add some red pepper flakes. 

Next, add in your noodles of choice. I chose egg noodles because they cook quickly and I love their flavor and texture. 

Lastly, add in your diced chicken. You’ll also add some soy sauce, red pepper flakes (optional) and sesame seeds, as well as your fresh ginger.

Mix it all together in your wok or skillet to get all the flavors to mesh.

And just like that, you’re done with your chicken and egg noodle stir fry.

How To Keep Stir Fry Vegetables Crisp

Everything cooks very quickly, so you can use medium-high to high heat for the entire process of this veggie and noodle stir fry.

This is especially important if you’re using frozen vegetables.

This quick cooking method will help keep everything crisp and light in this chicken stir fry with egg noodles dish. 

If you don’t have sous vide chicken, we also love to pair these oven baked kabobs or baked cheesy chicken breasts over egg noodles. 

How To Store

For food safety’s sake, you should plan to use the leftovers within 3-4 days when stored in the fridge. I don’t think you’ll have trouble using them up, though!

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Servings 4 servings

Easy Egg Noodle Stir Fry with Veggies and Chicken

Sarah Schlichter, MPH, RDN

This easy chicken and veggie egg noodle stir fry is a pantry-friendly recipe and comes together in less than 30 minutes from start to finish. It's great for a weeknight, kid-friendly, or post workout meal!

5 from 1 rating

Print Pin

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Additional Time 15 minutes mins

Total Time 40 minutes mins

Ingredients  

1x2x3x

• 2 Chicken Breasts
• 2 Tbsp Sesame oil
• ½ medium red pepper, cut into strips
• 1 ½ cups broccoli florets frozen is fine
• 16 ounces egg noodles, or noodles of choice
• 2 tsp red pepper flakes
• 1-2 Tbsp soy sauce
• 3 tsp fresh ginger root, peeled and diced
• Sesame seeds
• Salt and pepper, to taste

Get Recipe Ingredients

Instructions 

1. Start by boiling your sous vide Chicken. Fill a stockpot with 4 quarts of water and bring to a rolling boil.
2. Once water reaches a rolling boil, turn off heat source and place chicken fillets (still in their individual sous vide bags) into water for 15 minutes.
3. After 15 minutes passes, take out the chicken and let stand 2 minutes before cutting.
4. While you are waiting for the chicken to cool, add sesame oil to wok or skillet over medium high heat.
5. Add sliced red pepper and continue to saute, adding a little salt and pepper.
6. Next, add broccoli and add egg noodles, cooking according to package instructions.
7. When chicken is done boiling, let it cool and cut it into strips or smaller bite sized pieces. Add cut chicken into wok and mix with everything. Next, add red pepper flakes, soy sauce, fresh ginger root, sesame seeds and additional salt and pepper, to taste. Add more oil if needed, keeping the heat at medium.
8. Lastly, add soy sauce and more sesame oil to pan and coat everything together, topping with sesame seeds, and additional red pepper flakes, salt and pepper if desired.
   

Notes

Store in refrigerator for up to 3-4 days.

To freeze, store in airtight container for up to 3 months.

Nutrition

Serving: 1Calories: 437kcalCarbohydrates: 46gProtein: 29gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 11gCholesterol: 84mgSodium: 589mgFiber: 5gSugar: 2g

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