Stir-Fried Chicken Noodles


Simple Stir Fry Noodles Recipe That Are Awesome • Taste Show

Video taken from the channel: Taste Show


How To Make Chicken Noodle Stir Fry

Video taken from the channel: In Amma’s Kitchen


BETTER THAN TAKEOUT Chicken Chow Mein (Chinese Stir Fry Noodles)

Video taken from the channel: Souped Up Recipes


Delicious & Easy Chicken Noodle Stir Fry

Video taken from the channel: Dont Go Bacon My Heart



Video taken from the channel: Spice Eats


Egg-Fried Rice Noodles with Chicken Gordon Ramsay

Video taken from the channel: Gordon Ramsay


Stir Fry Chicken Noodles 鸡肉炒面 | The Dumpling Sisters

Video taken from the channel: Jamie Oliver

Directions. In a bowl, combine the first seven ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade.

Seal Drain and discard marinade. In a large nonstick skillet or wok, stir-fry chicken. DIRECTIONS Combine first seven ingredients; set aside 3/4 cup. Place chicken in remaining marinade.

Refrigerate 30 minutes. Drain chicken and discard marinade. Stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry.

In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve. Chicken Slice and then season with salt and pepper.

Tenderize with a fork. (Can be done up to 1 day ahead) Garlic / Tomatoes Prep as directed. (Can be done up to 3 days ahead) Cook noodles Bring a saucepan of water to boil. Salt and add noodles. Tenderize the chicken breasts by piercing them all over with a fork.

Slice thinly, season with salt and pepper, then set aside. Cook noodles as directed on package. Meanwhile, mix together the soy sauce, fish sauce, brown sugar, 1 1/2 tablespoons cornstarch and chicken stock in. Add the sauce to the wok and stir to mix well with sautéed ginger, garlic and spring onions. Now add in the boiled noodles, sautéed chicken and.

Stir in the noodles, soy sauce, oyster sauce, and water. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through. Dish out and transfer into two serving bowls.

Top the chicken noodles with the chicken. Cook rice noodles according to package directions. Meanwhile, drain and discard marinade from chicken. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons canola oil until juices run clear; remove and keep warm.

Stir-fry broccoli. Season the chicken with a pinch of pepper, then add to the pan and stir-fry for 2 to 3 minutes, or until golden. Add the coriander stalks, garlic and ginger and cook for a further minute.

Add the spring onions, carrots and broccoli and stir-fry for a further 2 minutes, then add the cooked noodles. Cooking tips for stir fried udon noodles with chicken: I like to use chicken thigh rather than chicken breast because it has better texture when you stir fried them. The best to marinated the chicken for 20-30 minutes before cooking.

List of related literature:

Add the broccoli and chicken, and stir-fry for 5 to 6 minutes, or until the chicken is cooked.

“The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites” by Naomi Imatome-Yun
from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites
by Naomi Imatome-Yun
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Add drained rice noodles, soy sauce mixture, and 1 cup water and cook, tossing gently, until noodles are tender and well coated, 5 to 10 minutes.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
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Add drained rice noodles and tamari mixture and cook, tossing gently, until sauce has thickened and noodles are well coated and tender, 5 to 10 minutes.

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Add the chicken broth, 1 tablespoon soy sauce, and noodles; cook until soft, about 3 minutes.

“Chinese Cooking For Dummies” by Martin Yan
from Chinese Cooking For Dummies
by Martin Yan
Wiley, 2011

FOR THE STIR­FRY: While noodles boil, toss chicken with soy sauce and sherry in medium bowl and let marinate for at least 10 minutes or up to 1 hour.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
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Cover with a pile of noodles, quinoa, or brown rice tossed with a little sesame oil, ginger, tamari or Sriracha sauce.

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Add the peanut sauce and the noodles to the wok or frying pan, toss well, and stir-fry for about 1 minute until heated through.

“The Fussy Eaters' Recipe Book: 135 Quick, Tasty and Healthy Recipes that Your Kids Will Actually Eat” by Annabel Karmel
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Drain the soba noodles, add them to the mixture, and toss.

“Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School” by Jill Castle, Maryann Jacobsen
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Precooked chicken turned rubbery after being baked into the casserole, so we simmered boneless, skinless chicken breasts in the sauce until they were nearly cooked through before shredding them and tossing them in with the noodles.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
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Add noodles, stock, rice wine, sugar, and remaining 1 tablespoon each soy sauce and vinegar, bring to a simmer, and simmer, stirring occasionally, until noodles have absorbed liquid, 3 to 5 minutes.

“The Gourmet Cookbook: More Than 1000 Recipes” by Ruth Reichl, John Willoughby, Zanne Early Stewart
from The Gourmet Cookbook: More Than 1000 Recipes
by Ruth Reichl, John Willoughby, Zanne Early Stewart
Houghton Mifflin, 2006

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Ladies, this is the best. I preferer onion and cabbage instead of sprouts and broccoli chunks, but it’s the same as in my favorite restaurant. I added one egg “ripped omelette. Just sriracha and i’ve found meaning of life again…THX a lot for this recipe

  • Would be fun to do a drinking game and drink every time Gordon says “Nice and XYZ”:P
    “Nice and hot”
    “Nice and flat”
    “Nice and crispy”

  • I want to see YOU all the time! I love your channel., I love your food! Thank you for teaching me how to make better than take out Chinese food. I have a professional kitchen, Wok, Bamboo cleaning brush, the correct spatula, and ladle. All the spices, sauces, everything. All because of you. Thank you SO VERY MUCH!

  • I should not have watched this video because I am so hungry. And this dish looks so good and made my hunger even worse:-) Thumbs up

  • One of my favorite from now in lockdown I was bor I got yur viedoe in the yt and clicked on it and I made it was very yummy thanks for the yummy recipe by spice eats

  • Made this a few days ago, with a few changes. Added sliced capsicum and carrots with the broccoli, didn’t put in the eggs… Served with boiled basmati rice, very delicious and simple to cook for a novice like me!:D

  • I’ve been trying to cook this kind of noodles but unfortunately can’t make it well..i think gonna try your method next..thank you for sharing!

  • I am really interesting about what exactly pan you are using… It looks perfect non sticky pan…. the recepy is great I love it

  • I made it using flat iron steak, which was fine. Next time I’ll ll use more vegetables and maybe even cut down on the noodles slightly. Nice recipe. Thanks!

  • You are very good. I’ve tried your fried rice recently. Going to make the noodles now. Thanks for explaining the dark n light soy sauce

  • I tried your recipe and you are so right it is way better than take out. It was delicious. Thank you so much for sharing your recipes.

  • Hi I have watched your videos there’s one recipe did you not have an I like to have it it’s called blackened chicken I eat it all the time but I like to make it home can you give me the recipe

  • Got the day off tomorrow, so I decided to stay up late cooking new dishes. This is in the works now. Only difference is I have egg noodles. I just didn’t have the other here. Should still be good

  • baking soda as mentioned in the recipe is bicarbonate of soda for Brits. This is so confusing I had to look it up. (we have baking powder and bicarbonate of soda two different things. So you can see how baking soda is neither one thing or the other in our translation and its confusing. Thank god for google. Thank you for the recipe needed something without unusual stuff that I don’t have in the cupboard and that I can teach my daughter to do.

  • My Dear chef Ramsay, I just made this egg-fried rice noodle with chicken it was a hit, so easy and fast and so delicious. thank you P.S me and my husband finished it all. Silva k. from Anaheim stay safe with your family. April 11 2020

  • A new loyal fan subscriber watching from AUSTRALIA ���� love watching your videos. �� thank you.
    Where can I buy the round stainless cooking strainers please?????????

  • I tried this recipe last night and WOW, what a hit it was! My husband and I love Chinese food and we have many cookbooks with many recipes we tried, but none were so close to real Chinese restaurant quality. We are familiar with incredible Chinese restaurants in Toronto and Montreal, so we know the difference. From now on we will look to your recipes. Thanks and keep up the good work.

  • It’s all very well to have ‘simple recipes’ to follow but it never ceases to amaze me how out of touch chefs are with normal kitchen ware, the message is always that of ‘ if you have the right kitchen equipment, you can recreate the best version of the recipe’ However, not all of us have a wok with a lid,or the ideal way to regulate heat. Cooking has always been my passion but the more videos I watch about the ideal cooking requirements, the more I want to give up. This is, in no way a direct criticism to this video as the cook had the right cooking setting for this recipe. I am just disheartened that I can no longer turn to you tube as a way of learning real recipes.

  • My Grandmother just turned 100 this year! Her favorite thing in the whole world is American East Coast style Shrimp Chow Mein. I think on the west coast they make chow mein a little more authentic style with soft noodles. But I’m talking about the type of American Chiw Mein that is heavily bean sprouts, onions, water chestnuts in a clear sauce over crispy noodles. I would love to know how to make a good one so I can make it for her at home since it is dangerous for her to go out to restaurant now.

  • I would love to be eating that right now! I wish I could cook like you! Can you tell me where to get rice noodles online? I also have wanted to try glutinous rice but don’t know where to get it but I want to make sweet rice with it and I have seen some rice roll shaped things that are the same look as string cheese but they have a spicy red sauce on them and I don’t know what they are but they look chewy and spicy and I am dying for them!! Please help me someone!!! ����������������������

  • Soak Noodles 12-15mins
    Heat Wok with olive oil
    Chicken breast slice in half to butterfly and use rolling pin and slice thinly
    Slice garlic thinly
    Slice broccoli
    Olive oil pan, chicken, salt and pepper
    Add Garlic
    Broccli in
    Soya sauce
    Off work
    Olive oil pan
    Drain noodles
    2 eggs whisked into wok
    Season eggs
    Noodles in, then chicken and broccoli
    Serve with lime ��

  • Seriously… I guess I have just made one of the greatest meal I have ever created by myself and a first time achivement for using soya sauce as an ingredient. It tastes => miraculous. I have used yellow and red pepper instead of bean sprouts. Though the noodle I had used was sort of more of a fettucini type, it worked out amazing! Thank you, The Dumpling Sisters:-)

  • Funny that for a renowned chef he used olive oil in this recipe… whereas a chinese chef once advised to not stir fry it in oilve oil cuz this is chinese food and not italian!! No wonder he got 5/10 from that “little f*cker” chef for whom he was trying to make dumplings!

  • if anybody can match to my lentil tastes and of course other foods, i will eat a raw what? tomato or wait bitter gourd,:) taught by grandmothers nothing can go wrong in that…

  • Fantastic video! But if I may ask something: It is more and more difficult to buy a REAL wok… they do many with chemical treatment in order not to attach: I want to buy a real wok. Which can support also my recipes with caramelized prawns for instance….Hot water after cocking works 2 times, and then, no more. My question is: In what material should be done the wok? Thank you

  • I didn’t understand the first addition of garlic. Because the garlic is already cooked fast. And when baked in other ingredients, garlic burns and gives a lousy taste. Or is it a special technique? I mean, I don’t know much about this culture… (I dont speak english and google translate bade translating bla bla)

  • This is the first recipe I’ve tried from you and it turned out amazing. I’m so impressed. And it was the first time I used a wok as well haha

  • You deserve way more clicks and attention, no unnecessary talking, just showing it real quick and it looks tasty.
    Keep it up man ��

  • I made this dish,,with my own twist. and it came out amazing. i used minced garlic instead of sliced, and used a stir fry seasoning packet with low sodium soy sauce

  • Not an interesting food……I’m not loving this sir…. Please give some more effort to make it more testy and the gaurnis should be done more beautifully ������

  • Good recipe, easy to make. However I cooked the chicken a bit more, because near the end for me it was still a bit chewy. I used sesame oil for frying, yummy!

  • She is awesome in her demonstration. However for me deaf of hearing, it would have been very helpful if some written notes could be added thigh we can follow her action.Tks.Anand from Mauritius

  • chef’s all over the world….we have the need of different dimensions of knife to cut our veggies, fruits etc…

    now this chefhold on my 20 yrs experience skills…

  • I’m so happy to follow all your recipe you’ve been shared on YouTube because exactly the measurements not so salty and delicious.i Just want to request if can The Recipe for seafood fried noodles.i Love it,I enjoy eating it but I don’t know how to cook it and how to get exactly The texture and taste.i love to order it when i’m eating at restaurant so yummy

  • This is a great recipe, very easy to make and amazingly delicious too! Me and my family have made these noodles multiple times now, and it always turns out fantastic. We can’t get enough of them! Good job, keep up the great work��

  • This is NOT how it is done.. As many things in life. There are those who pretend to know but just because they’re confident doesn’t mean that’s the authentic way…I’m sure he knows alot.. but in certain cuisines even a home cook will outdo this wanker

  • Once oil reaches its smoke point it fills the air with deadly toxins and blocks arteries. Use less oil and heat vegetables moving them around to remove the liquid.

  • I used your technique and advise to cook a chicken Chow mein for my daughter…she has been into Asian culture lately and I had to watch a few recipes before I got to cook it but yours was my favorite… I believe yours is lighter and healthier than others I got to watch… amazing… Thanks a lot!
    You both are also unbelievable attractive and beautiful.!
    Thanks again.

  • As a Asian food observer, this looks kinda gross, only new cooks who doesn’t understand what’s going on would finish out with something like this..

  • This guy is amazing I tried his Lemon Chicken and sweet and sour recipe and it was perfect best I’ve eaten and I have Chinese family and have been to China and eaten all over. Big respect to him.

  • I will be doing this soon I bought a proper 55 MJ/H wok burner and two carbon steel woks a 14″ and a 24″!! Loving cooking in these as is the family!!

  • Finally, a quick healthy recipe I can follow. Just made this and it’s the best I have ever made. Opened the fridge and grabbed carrots, onion, celery, and used zucchini instead of bean sprouts. Still pretty good.

  • i’m taiwanese you can try
    cook the “dry “rice noodle in the sauce to suck?? the flavor
    and is too dry in the video i think

    dry rice noodle can keep more flavor

  • I love him, the way he describes his food. I hate broccoli but he made it seem so delicious. Hes so passionate about cooking, wish I could be half as good.

  • I made your fried rice many times. It was very tasty and not oily like Chinese fried rice, from a restaurant. Going to make your Lo Mein today.:)

  • I love the way you talk…..I love the way you teach….Im 58 and have some serious medical issues….Asian cooking is SOoooo healthy…Ive embraced it with great passion….I use to cook for a living and was almost a Chef…I bought a Carbon Steel Wok and it arrived today….Her name is Suka….she is a 16 inch Carbon Steel Wok….and she is a new member of my family of 15 cast iron pans and various other kitchen amenities…..I took her out on my carport……gave her a good scrubbing……and then I set her on Fire…..Rubbed her down in Peanut oil…..put her on a live fire on my grill with Cherry Wood……She is SOOoooo beautiful…..hey Patina is only a start…..But she was born beautiful….Im making House Lo Mein with Lobster and Shrimp at around 11:00 Pm tonight….IM SO STOKED

  • Made this today for lunch and it was sooo good!! I tweaked the recipe a bit tho since we dont have some of them in my country. I only used cabbage, carrots and chives for the veggies. Will make this again in the future. Thank u for the recipe!!

  • on east coast this is not like any chow mein I ever saw. always in a white sauce with rice, celery and onions sometimes with a little Chinese cabbage.

  • I am new in your Chanel
    And your cooking is ��
    Can you please give me the name of the choimein noodle you used please or a picture of the bag it will help to get the right noodle
    I cooked today the sweet and sour pork and my family was very pleased
    Thank you for your talent

  • hello awesome recipe, i just wanna ask something.
    How long do i actually have to cook my veggies? just for a little so they are crispy enough (so a bit raw) but still just a bit fried?
    Also, is it better to cook them (veggies) seperately so they actually just fry?
    (because maybe im wrong but im thinking that if i cook them alltogether they will spill all of their water and actually boil instead of frying)
    And last but not least, if i boil my noodles before steerfrying them, i dont need to add salt to the water since i put oyster and soy sauce at the end of the steerfry?
    thanks a lot