These chicken stir fry noodles make an easy dinner with tender chicken breast, broccoli, carrots, and spaghetti tossed in a savory ginger, soy, and hoisin sauce. The vegetables cook alongside the noodles while the chicken cooks in the skillet, so everything comes together quickly with plenty of flavor and minimal prep.
Looking for more inspiration? Explore all our easy pasta recipes for dinner.
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Ingredients list for the Chicken Stir Fry Noodles Recipe
- 1 lb (450g) skinless, boneless chicken breast, cut into strips
- 1 tablespoon olive oil
- 3 garlic cloves, finely minced
- 1 medium carrot, julienned or shredded
- 8 ounces (225g) spaghetti noodles
- 3 cups broccoli florets, rinsed
- Fresh chopped scallion, for garnish
- Toasted sesame seeds, for garnish
For the sauce
- 1/2 teaspoon freshly grated ginger or ground ginger
- 1 tablespoon brown sugar (or honey)
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon crushed red pepper flakes, optional
- Fresh cracked black pepper, to taste
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Cook the spaghetti in a large pot of salted boiling water according to package directions. Add the broccoli during the last 5 minutes of cooking. Drain the pasta and broccoli and set aside.
2. Meanwhile, whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper flakes, and black pepper in a small bowl.
3. Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for 2–3 minutes, turning occasionally, until lightly golden. Add the garlic and carrots and continue cooking until the chicken is cooked through.
4. Add the spaghetti and broccoli to the skillet. Pour in the sauce and toss until everything is evenly coated. Cook for another minute or two, then garnish with scallions and toasted sesame seeds and serve.
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Tips for making chicken stir fry noodles
This is a quick and easy chicken stir fry recipe that comes together in 15 minutes. It’s lighter and healthier than takeout and perfect for busy weeknights. Here are a few tips for making the best chicken stir fry noodles recipe ever!
- For thin, even chicken strips, chill the chicken in the freezer for about 20 minutes before slicing.
- If you like extra sauce, make 1½ to 2 times the sauce mixture; several readers have mentioned preferring more sauce.
- For a vegetarian version, omit the chicken and add tofu or extra vegetables.
- Bell peppers, snap peas, mushrooms, cabbage, or cauliflower are easy additions.
- Rice noodles can be used instead of spaghetti.
- If your soy sauce is very low in sodium, taste the finished dish before serving and adjust the seasoning as needed.
Photo credit: © Eatwell101.com
How and how long to store the chicken stir fry noodles leftovers?
Store leftover chicken stir fry noodles in an airtight container in the refrigerator. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.
What other readers say about this chicken noodles recipe
“Great recipe. I used rice noodles, added mushrooms, toasted cashews, cilantro as another garnish, and opted out of the sesame oil. (…) definitely delicious.” – Jackeline
“This recipe is fantastic! We ended up doubling the sauce, but it was still one of the best recipes we’ve made!” – Grace
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Chicken Stir Fry Noodles
These chicken stir fry noodles combine tender chicken, broccoli, carrots, and noodles in a savory ginger, soy, and hoisin sauce for an easy weeknight dinner.
Ingredients
- 1 lb (450g) skinless, boneless chicken breast, cut into strips
- 1 tablespoon olive oil
- 3 garlic cloves, finely minced
- 1 medium carrot, julienned or shredded
- 8 ounces (225g) spaghetti noodles
- 3 cups broccoli florets, rinsed
- Fresh chopped scallion, for garnish
- Toasted sesame seeds, for garnish
For the sauce
- 1/2 teaspoon freshly grated ginger or ground ginger
- 1 tablespoon brown sugar (or honey)
- 1/4 cup (60ml) low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 2 teaspoons sesame oil
- 1/4 teaspoon crushed red pepper flakes, optional
- Fresh cracked black pepper, to taste
Instructions
- Cook the spaghetti in a large pot of salted boiling water according to package directions. Add the broccoli during the last 5 minutes of cooking. Drain the pasta and broccoli and set aside.
- Meanwhile, whisk together the brown sugar, soy sauce, hoisin sauce, sesame oil, ginger, red pepper flakes, and black pepper in a small bowl.
- Season the chicken with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in an even layer and cook for 2–3 minutes, turning occasionally, until lightly golden. Add the garlic and carrots and continue cooking until the chicken is cooked through.
- Add the spaghetti and broccoli to the skillet. Pour in the sauce and toss until everything is evenly coated. Cook for another minute or two, then garnish with scallions and toasted sesame seeds and serve.
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
How did it turn out?
This was so good! Such an easy and flavorful meal, made even easier by buying chicken already cut up for stir fry and shredded carrots. Also, pro-tip if your kid won’t eat this, just make extra noodles and mix it with pasta sauce. No more extra dishes but two different meals :) I’ll definitely be making this again!
I can’t stop making this! It’s so delicious. I do double the sauce and use tofu instead if chicken. I think it’s my husbands favorite meal.
This was really yummy! I added red bell pepper and cabbage and I drizzle of Thai peanut dressing from Trader Joe’s.
Very good. Sauce not quite enough so I added some and teriyaki sauce and an extra vegetable, cauliflower. Very well received by my family. Delicious!
I think YUM, it was delicious and I will certainly cook this again. It was very easy to make which I was pleased with. I did think the sauce a little stronger but maybe next time I could soften it by reducing the oyster sauce. What do you think. Again great
