Stir-Fried Chicken and Veggie Noodles with Sesame
Quick stir-fried noodles with tender chicken, colorful vegetables, and a nutty sesame ginger sauce perfect for a family dinner. This asian fusion-inspired noodles ready in about 30 minutes pairs rice noodles, thinly sliced chicken breast, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz rice noodles
- 12 oz, thinly sliced chicken breast
- 2 tbsp vegetable oil
- 3 cloves minced garlic
- 1 tbsp grated fresh ginger
- 1 cup julienned carrots
- 1 cup sliced bell pepper
- 1 cup sliced snow peas
- 3 tbsp soy sauce
- 1 tbsp toasted sesame oil
- 1 tbsp honey
- 1 tbsp sesame seeds
- 2, thinly sliced green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 8 oz rice noodles in warm water for 20 minutes until pliable, then drain.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 12 oz thinly sliced chicken breast and cook for 4-5 minutes until opaque and lightly browned.
- Step 3: Add 3 cloves minced garlic and 1 tbsp grated fresh ginger to the skillet and sauté for 1 minute until fragrant.
- Step 4: Toss in 1 cup julienned carrots, 1 cup sliced bell pepper, and 1 cup sliced snow peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- Step 5: Add the drained noodles, 3 tbsp soy sauce, 1 tbsp toasted sesame oil, and 1 tbsp honey. Stir everything together and cook for another 2 minutes until noodles are heated through and sauce coats all ingredients.
- Step 6: Remove from heat and sprinkle 1 tbsp sesame seeds and 2 thinly sliced green onions on top before serving warm.
Frequently asked questions
How long does Stir-Fried Chicken and Veggie Noodles with Sesame take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Stir-Fried Chicken and Veggie Noodles with Sesame?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rice noodles from drying out.
Can I substitute ingredients in Stir-Fried Chicken and Veggie Noodles with Sesame?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Stir-Fried Chicken and Veggie Noodles with Sesame for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Stir-Fried Chicken and Veggie Noodles with Sesame?
Asian Fusion noodles like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
