Chicken Noodle Stir Fry is so good that you will never want to get takeout vegetable stir fry noodles again!! A simple and easy Asian recipe with a sweet and sticky sauce combination.
Serve your hokkien noodles in bowls with chopsticks, sprinkle with cracked pepper and additional sesame seeds!
This is an easy honey soy sauce recipe using hokkien noodles. It is also a stir fry recipe that is kid friendly!
Honey Soy Noodles with Chicken
Sticky Honey Soy Chicken Stir Fry noodles are the bomb diggity of home cooking Asian style.
The combination is simple – chicken, veggies, noodles and a sticky sweet sauce that tastes fantastic.
With a fry pan (or wok) a pair of tongs and a craving for a delicious noodle dish, this recipe can be whipped up is as little as 15 minutes!!
Simple Chicken Noodle Stir Fry can become a regular family favourite, big kids and little ones will all LOVE IT!
Do you boil noodles before stir fry?
Hokkien Noodles for stir fry’s are popular and easy.
To prepare your noodles, you need to remove them from the packet, place them in a heat proof bowl and then pour boiling water over them. Leave to sit for about 3 mins to allow them to cook and then use a fork to separate.
Once the noodles are cooked, you drain them, shake off any excess water and add them to the meat and veggies in the fry pan!
What kindof noodles do you use for stir fry?
Hokkien Noodles for stir fry’s are popular and easy. Fresh is best, but you can also use dried noodles.
Thick noodles and thin Singapore noodles are quick to prepare and ideal for using in stir frys.
Most varieties of noodles only need boiling water to cook and this can be done by pouring it over them and setting aside whilst preparing the rest of the dish.
Drain water and shake off excess then simply transfer to your fry pan and mix with the dish.
What goes with Chicken Stir Fry?
My favourite way to make this dish is using fresh simple vegetables. I go for pops of colour, minimal effort and a variety of textures.
Capsicum (bell peppers), shallots (green onions) and corn spears tick all of the boxes of a good stir fry and save labour intensive prep work.
You can also use frozen vegetables. Convenient as you can grab a bag of Asian style stir fry frozen veggies. These are a popular choice for those nights when you want a veggie loaded dish but don’t have the energy for hard work!
Quick Honey Soy Chicken Noodle Stir Fry
Using simple, basic ingredients, we combine honey, soy, garlic and dried onion in a jar which we can then put a lid on and shake to combine.
With our sauce or marinade done, we can then use this to bring flavour and texture to our dish!
Easy Hokkien Chicken Noodle Stir Fry Ingredients
As you can see we have:
- chicken thighs
- hokkien noodles
- soy sauce
- onion (dried)
- corn spears
- sesame seeds
- peanut oil
- salt and pepper
Simple Chicken Noodle Stir Fry recipe step by step instructions
We can break our recipes into 24 steps. The photo below shows you what they are and all we need to do is take one step after the one.
- combine soy sauce, honey, garlic, dried onion in a jar, seal with a lid and shake to combine (shown in photos 1 – 5)
- prep your veggies and have ready to add to stir fry (shown in photos 6-7)
- use a knife to cut the chicken thighs into small pieces (1-2 cm) (shown in photo 8)
- add oil to a medium fry pan (shown in photo 9)
- transfer chicken into the pan (shown in photo 10)
- season chicken with salt and pepper (shown in photos 11-12)
- place your noodles into a heat proof bowl and cover with boiling water (shown in photos 13-14)
- cook your chicken until the juices run clear (shown in photo 15)
- add your veggies to the chicken (shown in photo 16)
- pour 1/2 the sauce over the chicken and vegetables (shown in photo 17)
- transfer drained noodles into the pan (shown in photo 18)
- use tongs to combine the noddles with the chicken stir fry (shown in photo 19)
- pour the remaining sauce into the pan and stir to combine (shown in photos 20-21)
- add shallots to the pan and use tongs to stir through (shown in photos 22-23)
- sprinkle sesame seeds over chicken noodles (shown in photo 24)
Chicken Vegetable Stir Fry Noodle recipe steps
Above we have looked at the 24 steps we can take to make this recipe. Below we focus on 4 key steps.
- shake to marinade in a jar sealed with a lid, shake, shake, shake! (photo 1)
- cook the chicken until the juices run clear and there is no pink meat (photo 2)
- use 1/2 the sauce to cover chicken/veggies and half to cover noodles (photo 3)
- drain the noodles after cooking, also shake off excess water and add to pan (photo 4)
To serve, portion out your noodles into bowls and provide chopsticks for a takeout style dinner-in dish!
This dish is one inspired by the smell of great take out. It is an Easy Chicken Noodle Stir Fry with a honey soy sauce! How good do those noodles look, haha!
Chicken recipes to get dinner on the table tonight:
- Chili Lime Chicken Wings (oven baked recipe)
- Slow Cooker Lemon Garlic Chicken (p.s you can also do this recipe in the slow cooker)
- Honey Garlic Chicken Wings (using ginger beer)
- Honey Soy Chicken Wings (family favourite recipe)
- Slow cooker Honey Mustard Chicken Wings
Use chopsticks and or a spoon for serving so we can scoop up the flavours, drown the dish with sauce and delight in tender, melt in your mouth chicken pieces!
Chicken Noodle Stir Fry quick info:
About the recipe:
- we use chicken thigh meat (or breast if you prefer)
- dried onion saves time and tears
- combine sauce in a jar, seal and shake!
- this is a honey soy chicken noodle stir fry recipe
FAQs about Chicken Hokkien Noodle Stir-Fry
- use fresh hokkien noodles from the cold foods section
- use a french casserole dish, fry pan or wok (doesn’t have to be non stick)
- we use minced garlic as it is easy and has great texture
- this is a kid friendly recipe
- This is an EASY recipe
Chicken Vegetable Stir Fry Noodles Pro tips:
These additional tips are so that you can master this recipe from the 1st time you make it:
- use chicken thighs, the meat will be tender, juicy and delicious!
- use boiling water, cover the noodles for at least 3 mins and use a fork to separate
- add the cooked noodles to the top of the stir fry (stops sticking), use tongs to stir through
- to reheat your noodles, add a splash of oil to a fry pan and cook for 3 -4 mins
- noodles can be microwaved but they won’t taste as good as being reheated in the pan
Chicken Noodle Stir Fry
- Fry pan
Chicken Noodle Stir Fry
- 600 grams chicken thighs Note 1
- 250 grams hokkien noodles Note 2
- 1/2 cup soy sauce
- 1/2 cup honey
- 1/2 tbsp minced garlic
- 1 tbsp dried onion
- 1 tbs sesame seeds
- 1 red capsicum
- 410 grams corn spears drained, Note 3
- 1/2 tbsp peanut oil
- 1 cup sliced shallots (green onions)
- salt and pepper to taste
Chicken Noodle Stir Fry
- Add soy sauce, honey, garlic and dried onion to a glass jar, seal and shake to combine
- Use a knife to cut chicken thighs into small 1-2cm pieces
- Use a knife to cut the capsicum into long thin pieces, discard stem and seeds
- Cut the corn spears in half
- Place hokkien noodles into a heat proof bowl and cover with boiling water, leave for 3 mins and use a fork to separate noodles. Drain and lightly shake to remove excess water.
- Add oil to a fry pan and turn to a medium heat. Place chicken pieces into pan and cook for 3-4 mins until the juices run clear and the meat is no longer pink. Note 4
- Add capsicum and corn spears to your pan and pour 1/2 the sauce over veggies and chicken.
- Transfer the noodles into the pan and use tongs to mix them into the chicken and vegetables. Pour remaining sauce over noodles and continue to mix together using tongs as you go.
- Sprinkle shallots over stir fry, stir them through, followed by sesame seeds.
- Serve chicken noodle stir fry in bowls with chopsticks and additional sesame seeds, cracked pepper as desired.
- Note 1 chicken thigh meat is tender and juicy. It is much less dense than chicken breast and results is deliciously cooked meat, perfect for a stir fry. You can use chicken breast if you prefer, but if you haven't cooked with chicken thigh meat before, I recommend you try it as you will be amazed at how easy it is to chew (little kids will love too!) The 600 grams (4 chicken thighs) I used for this recipe were boneless,skinless chicken thigh meat.
- Note 2 the noodles you see throughout this post are fresh hokkien noodles from the fridge section. You cook them according to the instructions on the packet which is basically covering them with boiling water for 3 mins and using a fork to separate them, before draining shaking off excess water.
- Note 3 I use the tinned corn spears as you can get them all year round. You only need to drain (rinsing is unnecessary)
- Note 4 Use a flat utensil to move the chicken around as it cooks. The pan will sizzle and the meat will cook very quickly.
Please note if you have a specific recipe you would like to see on the blog, sing out!
This recipe is so easy, delicious and gets dinner on the table quickly!
It is better than take out as you know the exact ingredients, can choose your veggies and saves your hip pocket.
Don’t hesitate to give me a shout if you have questions about the recipe or ingredients. I would love to get your feedback in the comments below.
I’ve got your eat in take out covered and you have got this noodle stir fry covered.
Check out these additional recipes that will take you to China town and back!