Chicken Noodle Stir Fry

Name: Chicken Noodle Stir Fry (20-Minute)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tbsp soy sauce; 1 tbsp oyster sauce; freshly ground black pepper, to taste; 1 tbsp cornstarch; 1 tbsp fried shallot oil; 1 bunch green onions, cut into 2-inch pieces; 16 oz chow mein noodles, cooked; 2 cups bean sprouts; 1/2 cup stir-fry sauce

A savory chicken noodle stir fry made with chow mein noodles, chicken thighs, and fresh bean sprouts that comes together in just 20 minutes. The combination of soy sauce, oyster sauce, and fried shallot oil creates a rich, umami-forward coating that clings to the noodles.

🌍Asian 🏷️Chicken stir fry 🏷️Noodle stir fry 🏷️Chicken noodles 🏷️Quick dinner Weeknight meal

🏷️

🏷️20-minute meal

-0:00

TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp oyster sauce
freshly ground black pepper, to taste
1 tbsp cornstarch
1 tbsp fried shallot oil
1 bunch green onions, cut into 2-inch pieces
16 oz chow mein noodles, cooked
2 cups bean sprouts
1/2 cup stir-fry sauce

10 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
In a large bowl, combine the chicken pieces with soy sauce, oyster sauce, black pepper, and cornstarch. Mix until the chicken is evenly coated.
2
In a large skillet or wok over medium-high heat, sauté the chicken for 7-8 minutes, or until it is about 90% cooked through.
3
Remove the partially cooked chicken from the pan and set it aside.
4
In the same pan, add the fried shallot oil and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
5
Add the cooked noodles, bean sprouts, and the green parts of the green onions to the pan.
6
Return the cooked chicken to the pan.
7
Drizzle the stir-fry sauce over all the ingredients in the pan.
8
Increase the heat to high and sauté for another 2-3 minutes, tossing everything together until well combined and heated through.
9
Serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Toss chicken pieces with cornstarch and black pepper before cooking — this helps them brown faster and creates better texture.
Cook chicken until golden on the outside and cooked through (165°F internal temp), then remove and set aside before adding noodles to avoid overcooking.
Add cooked noodles to the pan in the final minute so they warm through and absorb sauce without becoming mushy.
Green onions and bean sprouts add freshness — add them at the very end to keep their crunch.

Substitutions

boneless, skinless chicken thighs → boneless chicken breast (cook faster, watch for dryness)
chow mein noodles → lo mein, ramen, or egg noodles (texture will vary slightly)
bean sprouts → snap peas or julienned carrots (adds different crunch)
fried shallot oil → sesame oil or vegetable oil (reduces nutty depth)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water to restore sauce consistency.