Looking for a quick, easy, and gluten-free meal option? Look no further than my Stir Fry Noodles recipe! This delicious dish combines tender noodles with a flavorful stir-fry sauce and a variety of fresh vegetables, creating a satisfying and healthy meal that's perfect for busy weeknights.
Whether you're following a gluten-free diet or simply looking to add more veggies to your meals, this recipe is sure to become a favorite in your kitchen.
If your stove can handle high heat and you're craving a burst of flavors, then my Stir Fry Noodles recipe is just what you need. With crunchy textures, savory chicken, and a symphony of flavors, this dish embodies the true essence - only reason I love Chinese dishes. It's time to step into the kitchen, gather your ingredients, and elevate your dinner experience tonight!
This recipe is:
Table of Contents
5 Reasons to Love This Recipe
I love to make stir-fried noodles for multiple reasons. For example, this recipe is:
- Quick and easy to make.
- Customizable, allows you to add your favorite veggies or protein.
- Gluten-free and safe for those with dietary restrictions.
- Layers of deliciousness in every bite!
- Packs a spicy kick for adventurous taste buds
Are Stir Fry Noodles Low-Carb?
Stir-fry noodles typically use wheat-based noodles, which are not considered low-carb. However, you can make low-carb versions using alternatives like zoodles (zucchini noodles) or shirataki noodles. These alternatives significantly reduce the dish's carb content while still providing a satisfying noodle texture.
Stir Fry Noodles Ingredient List
To make this vegetable chow mein recipe, you will need the following simple ingredients:
FOR THE STIR FRY SAUCE
- ½ teaspoon garlic, minced
- ½ teaspoon ginger, peeled & minced
- 1 teaspoon scallions, white parts only, minced
- 1 teaspoon honey
- ¼ cup soy sauce, gluten free
- 2 tablespoons mirin or white wine
FOR THE STIR FRY NOODLES
- 1 package of rice noodles
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 3 chicken breasts, boneless / skinless
- 6 mini corn, roughly chopped
- ½ cup bamboo shoots
- ¼ cup scallion, greens, cut into 1" lengths
- ½ cup carrots, sliced thin on the bias
- ½ cup yellow bell pepper, cored & sliced thin
- ½ cup zucchini, cut into matchsticks
- 1 cup broccoli, florets
- 1 tablespoon sriracha sauce
STIR FRY TOPPINGS (OPTIONAL)
- 2 tablespoons cilantro, chopped fine
- 1 teaspoon sesame seeds
- ¼ cup scallions, greens only, cut into ¼" strips
- 2 hot peppers, sliced thin
- 1 lime
Ingredient Substitutions
Looking to make this recipe low-carb? Consider these ingredient substitutions to make healthy stir fry noodles:
- Gluten-free noodles: Shirataki or zoodles offer a carb-cutting alternative to fresh noodles.
- Gluten-free soy sauce: Opt for Tamari sauce for gluten-free and lower carb options.
- Vegetable variations: Increase broccoli, zucchini, and bell peppers; reduce carrots for lower carb mix.
- Honey: Experiment with erythritol or adjust the liquid sugar substitute for desired sweetness.
Additional Ingredients
This noodle stir fry recipe is extremely versatile and allows me to experiment with several ingredients. Below are some tasty ingredient additions:
- Beef: Elevate this recipe with bite-sized pieces of cooked beef and skip the chicken. It makes a delicious beef noodle stir fry, enhancing the flavor profile of the dish.
- Veggies: Amp up the freshness with an array of low-carb options like bean sprouts, green beans, green onions, mushrooms, snap peas, green cabbage, bok choy, or sautéed eggplant and enjoy an authentic Asian-style meal.
- Herbs and spices: Enhance the flavors with aromatic Thai basil, refreshing mint, or the classic touch of fresh parsley. You can also sprinkle black pepper, paprika, or garlic powder for enhancing the flavors.
- Toppings: Add a delightful crunch with a sprinkling of crushed cashews, crispy fried scallions (just the green parts), dark soy sauce, or tangy pickled vegetables.
Cooking Tools Required
To make this authentic Chinese stir fried noodles recipe, you'll need the following cooking tools:
- Wok or large skillet
- Spatula or tongs
- Cutting board
- Knife
- Separate bowls for prepping ingredients
- Serving plates or bowls
How to Make Stir Fry Noodles: Complete Cooking Guide
Cooking Methods
- Stir-frying
Preparation Steps
- Gather all the ingredients and tools for this recipe.
- Peel and mince cloves garlic and ginger.
- Mince scallions, white parts only.
- Roughly chop baby corns.
- Cut Scallions, greens into 1'' lengths.
- Thinly slice carrots and yellow bell peppers.
- Cut zucchini into matchsticks.
- Chop cilantro.
- Slice two hot peppers.
Cooking Instructions
For the stir fry sauce
- Combine all the ingredients for the stir fry sauce in a small bowl. Set aside for the flavors to combine. For hotter sauce, add in some Sriracha.
For the stir fry noodles
- Cook the noodles according to the package. Typically, you bring the water to a boil and then turn off the stove, allowing the noodles to soak in the hot water. Cool them after they are cooked and coat lightly with oil to prevent clumping.
- Be sure to SET ASIDE ½ CUP of the liquid the noodles cooked in!
For the stir fry
- Slice your chicken breasts relatively thin, about ¼". Any thinner and the meat will be dry. Any thicker, and it won't cook fast enough.
- Heat the sesame oil and olive oil over high heat. You'll know when the pan is hot when the oil shimmers.
- Add in the chicken. Allow to cook and brown for 2 minutes.
- Add in the carrots, then the bell peppers and broccoli. Wait for 30 seconds to 1 minute, stirring, before adding in the additional ingredients.
- Add in the zucchini, scallions, bamboo shoots & corn. Cook for 2-3 minutes until the zucchini starts to soften just a bit.
- Add in 2 Tablespoons of the Stir Fry Sauce and Sriracha. Mix well and cook until the liquid has been mostly absorbed.
- Reduce the heat on the stove to medium heat.
- Add in ¼ cup of the reserved noodle liquid and 2 Tablespoons of the Stir Fry sauce.
- Add in the cooked spicy noodles and mix well. Taste and adjust the seasonings. If you need more sauce, now is the time to add.
💡 My Pro Tip
In this recipe, flexibility is key. Think of it as a chance to use up leftover veggies from your fridge, creating unique and delicious outcomes while reducing waste. It's a win-win!
⏲️ Time-Saving Tips
- Utilize a wok for streamlined cooking and easy cleanup.
- Use the largest burner on your stove for efficient stir-frying.
- Pre-measure sauces and spices to streamline the cooking process.
- Chop veggies and marinate proteins ahead of time for quicker cooking.
- Prepare proteins and slow-cooking veggies in advance to save time.
What to Serve With Stir Fry Noodles?
While chicken noodle stir fry can stand alone as a satisfying meal, pairing it with complementary side dishes can elevate the dining experience. For example, try these options:
- Rotisserie Chicken Soup: Stir Fry Noodles provide a hearty contrast to the comforting warmth of the soup, offering a balanced flavor punch.
- Spicy Broccoli: Pair some spicy broccoli with these family-favorite noodles and you will see how versatile flavors are formed with this combination!
- Grilled Artichokes: Stir Fry Noodles pair beautifully with Grilled Artichokes, offering a smoky and robust addition to the meal.
- Broccoli Cheese Soup: The creamy richness of Broccoli Cheese Soup provides a comforting contrast to the vibrant flavors and textures of Stir Fry Noodles, resulting in a satisfying dining experience.
- Grilled Chicken Wings: Serving Grilled Chicken Wings alongside Stir Fry Noodles offers a delightful contrast between the crispy, savory wings and the tender, flavorful noodles, resulting in a satisfying meal.
Storage and Reheating Instructions
Storage Tips:
- Cool these gluten-free stir-fry noodles to room temperature before transferring them to an airtight container for storage. Keep refrigerated for 3-4 days.
Freezing Tips:
- While freezing may alter the texture of vegetables, it can be done. However, avoid freezing the rice noodles recipe.
- Once the vegetables are cooled, transfer them to a freezer-safe bag and freeze for up to three months. Thaw in the fridge overnight before reheating according to the stovetop method.
Reheating Tips:
- For optimal results, reheat the leftover noodles on the stovetop in a covered pan over high heat with a tablespoon of water added. This helps retain moisture and reduces reheating time.
- Alternatively, microwave in short bursts, stirring between bursts to prevent cold spots.
Recipe Conclusion
In conclusion, this Stir-Fry Noodles recipe is not just a set of instructions but a canvas for your culinary creativity. Feel free to swap ingredients based on what you have or prefer. Whether you substitute zucchini for squash, scallions for chives, or mini-corn for canned corn, the recipe welcomes your personal touch. Remember, cooking is about enjoyment and exploration, so embrace the adventure in every meal!
Regarding weeknight meals, your creativity is the secret ingredient to crafting dishes that reflect your tastes. While my wife may not favor water chestnuts, I adore them – yet they're not essential for this recipe. I chose bamboo shoots instead. But if water chestnuts are your go-to, feel free to include them. Let your culinary imagination run wild – because dinnertime is an opportunity for adventure!
Let me know how you like your stir-fried noodles, and I might give your version a try! I'm always looking for more twists.
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FAQs
I typically use Chinese egg noodles for stir fry dishes as they hold up well to the high heat. But you can use any type of noodle as per your preference. Don't forget to read the package instructions to avoid any inconveniences while cooking.
To cook rice noodles for stir fry, soak them in hot water for about 10-15 minutes until softened, then drain and stir fry as desired.
No, Chinese stir fry noodles are not the same as ramen noodles. While both can be used in stir fry dishes, they have different textures and flavors.
Soak fresh egg noodles for stir fry in warm water for about 10-15 minutes until they are pliable but still slightly firm before adding them to the stir fry.
Stir Fry Noodles
Ingredients
FOR THE STIR FRY SAUCE
- ½ teaspoon garlic minced
- ½ teaspoon ginger peeled & minced
- 1 teaspoon scallions white parts only, minced
- 1 teaspoon honey
- ¼ cup soy sauce gluten free
- 2 tablespoons mirin or white wine
FOR THE STIR FRY NOODLES
- 1 package of rice noodles
- 2 tablespoons sesame oil
- 2 tablespoons olive oil
- 3 chicken breasts boneless / skinless
- 6 mini corn roughly chopped
- ½ cup bamboo shoots
- ¼ cup scallion greens, cut into 1" lengths
- ½ cup carrots sliced thin on the bias
- ½ cup yellow bell pepper cored & sliced thin
- ½ cup zucchini cut into matchsticks
- 1 cup broccoli florets
- 1 tablespoon sriracha sauce
STIR FRY TOPPINGS (OPTIONAL)
- 2 tablespoons cilantro chopped fine
- 1 teaspoon sesame seeds
- ¼ cup scallions greens only, cut into ¼" strips
- 2 hot peppers sliced thin
- 1 lime
Instructions
Preparation Steps
- Gather all the ingredients and tools for this recipe.
- Peel and mince cloves garlic and ginger.
- Mince scallions, white parts only.
- Roughly chop baby corns.
- Cut Scallions, greens into 1'' lengths.
- Thinly slice carrots and yellow bell peppers.
- Cut zucchini into matchsticks.
- Chop cilantro.
- Slice two hot peppers.
Cooking Instructions
For the stir fry sauce
- Combine all the ingredients for the stir fry sauce in a small bowl. Set aside for the flavors to combine. For hotter sauce, add in some Sriracha.
For the stir fry noodles
- Cook the noodles according to the package. Typically, you bring the water to a boil and then turn off the stove, allowing the noodles to soak in the hot water. Cool them after they are cooked and coat lightly with oil to prevent clumping.
- Be sure to SET ASIDE ½ CUP of the liquid the noodles cooked in!
For the stir fry
- Slice your chicken breasts relatively thin, about ¼". Any thinner and the meat will be dry. Any thicker, and it won't cook fast enough.
- Heat the sesame oil and olive oil over high heat. You'll know when the pan is hot when the oil shimmers.
- Add in the chicken. Allow to cook and brown for 2 minutes.
- Add in the carrots, then the bell peppers and broccoli. Wait for 30 seconds to 1 minute, stirring, before adding in the additional ingredients.
- Add in the zucchini, scallions, bamboo shoots & corn. Cook for 2-3 minutes until the zucchini starts to soften just a bit.
- Add in 2 Tablespoons of the Stir Fry Sauce and Sriracha. Mix well and cook until the liquid has been mostly absorbed.
- Reduce the heat on the stove to medium heat.
- Add in ¼ cup of the reserved noodle liquid and 2 Tablespoons of the Stir Fry sauce.
- Add in the cooked spicy noodles and mix well. Taste and adjust the seasonings. If you need more sauce, now is the time to add.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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2 Responses
Going to make this for the fam tonight. My husband has been graving asian food lately 😀
Hi Jenny:
How did it turn out?
Thanks-
Scott