That’s Easy, Healthier Chicken Noodle Stir Fry — glossy noodles, tender chicken, colorful veggies, and a savory sauce that coats everything. The one in your pic looks like it uses spaghetti or lo mein noodles.
Here’s how to make it:
Healthier Chicken Noodle Stir Fry
Serves: 3-4 | Time: 25 mins
Ingredients
For the Chicken & Marinade:
- 400g boneless chicken breast or thigh, sliced thin
- 1 tbsp soy sauce – low sodium if you want it healthier
- 1 tsp cornstarch
- 1 tsp sesame oil
- ½ tsp black pepper
For the Stir Fry:
- 250g noodles – spaghetti, whole wheat noodles, or lo mein
- 2 tbsp oil – sesame or avocado oil
- 1 cup mushrooms, sliced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 medium carrot, julienned
- 3-4 spring onions, sliced – keep whites and greens separate
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp sesame seeds, for garnish
For the Sauce:
- 3 tbsp low-sodium soy sauce
- 1½ tbsp oyster sauce – or hoisin for halal
- 1 tbsp honey or maple syrup – instead of sugar
- 1 tsp rice vinegar or lemon juice
- 1 tsp chili sauce/sriracha – optional
- ¼ cup water or chicken stock
- 1 tsp cornstarch – to thicken
Instructions
1. Prep noodles & sauce:
- Cook noodles according to package, minus 1 min so they stay al dente. Drain, rinse with cold water, toss with 1 tsp oil to prevent sticking.
- Mix all sauce ingredients in a bowl. Stir well so cornstarch dissolves.
2. Marinate chicken:
- Toss sliced chicken with soy sauce, cornstarch, sesame oil, and black pepper.
- Rest 10 mins while you chop veggies.
3. Cook chicken:
- Heat 1 tbsp oil in a wok or large pan on high heat.
- Add chicken in a single layer. Sear 2-3 mins per side until golden and cooked through. Remove and set aside.
4. Stir fry veggies:
- In the same pan, add remaining 1 tbsp oil.
- Add garlic, ginger, and white parts of spring onion. Stir 30 seconds until fragrant.
- Add mushrooms, carrots, bell peppers. Stir fry 3-4 mins on high heat. Veggies should be tender-crisp, not soggy.
5. Bring it together:
- Add cooked noodles + chicken back to the pan.
- Pour sauce over everything. Toss 2-3 mins on high heat until sauce thickens and coats the noodles. That glossy look in the pic comes from the cornstarch in the sauce.
- Turn off heat. Add green parts of spring onion and toss.
6. Serve:
- Plate it up hot. Sprinkle sesame seeds on top.
- The tongs-lift like in your photo shows you nailed the sauce consistency.
Pro tips for ‘healthier’:
- Noodles: Use whole wheat spaghetti, soba, or zucchini noodles for lower carbs.
- Oil control: Stir frying uses less oil than deep frying. High heat + quick cooking keeps it light.
- More veggies: Double the mushrooms, bell peppers, add broccoli or snap peas. More volume, same calories.
- Lower sodium: Use coconut aminos instead of soy sauce, or cut sauce with extra water/stock.
- No cornstarch: Skip it in the marinade and use less in the sauce. It’ll be less glossy but still good.
