10 Minutes Cooking > Quick Pasta & Noodles > Instant Noodles > Chicken veggie noodles

10-Minute Chicken Vegetable Noodle Stir-Fry

A quick and easy chicken vegetable noodle stir-fry recipe perfect for a speedy weeknight meal. Ready in just 10 minutes!

Prep Time
2 minutes
Cook Time
8 minutes
Servings
1
Ingredients
  • 1 packet (85g) Instant Noodles
  • 75 g Chicken Breast
  • 1/2 cup Mixed Vegetables (frozen or fresh)
  • 1 tbsp Soy Sauce
  • 1/2 tsp Sesame Oil
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Ginger Powder
  • to taste Optional: Sriracha or Chili Flakes

Prepare the Chicken and Vegetables

Thinly slice the chicken breast. If using frozen vegetables, ensure they are microwaveable or easily sauteed. If using fresh vegetables, chop them into small, bite-sized pieces.

Cook the Noodles

Cook the instant noodles according to package directions, usually by boiling water and adding the noodles. Drain the noodles immediately after they are cooked, reserving a tablespoon or two of the noodle water.

Stir-Fry the Chicken and Vegetables

In the same pan or wok, heat the sesame oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 2-3 minutes. Add the mixed vegetables and stir-fry for another 2-3 minutes, until slightly softened.

Combine Everything

Add the cooked noodles to the pan with the chicken and vegetables. Pour in the soy sauce and stir well to combine. Add the reserved noodle water if the mixture seems too dry. Stir in garlic powder and ginger powder. If desired, add Sriracha or chili flakes to taste.

Serve Immediately

Serve the chicken vegetable noodle stir-fry immediately while hot. Garnish with sesame seeds or chopped green onions, if desired.

Nutrition Facts Estimated per 100g of product

Note: Nutrition information is an estimate and can vary based on specific ingredients and brands used. This is for an average recipe. Calories are approximately 150-200 per 100g, Protein: 8-12g, Carbohydrates: 15-20g, Fat: 5-8g

Other Considerations for Nutrition

This recipe can be modified to be lower in sodium by using low-sodium soy sauce or by reducing the amount of soy sauce used. Adding more vegetables will increase the fiber and nutrient content.

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FAQ

  • Can I use different vegetables?

    Yes, you can use any vegetables you like. Broccoli, bell peppers, carrots, and snap peas all work well.
  • Can I use a different protein?

    Yes, shrimp, tofu, or beef can be substituted for chicken.
  • How can I make this spicier?

    Add more Sriracha or chili flakes to taste. You can also use chili oil for added flavor and heat.