Easy Chicken Stir-Fry Noodles
Easy Chicken Stir-Fry Noodles
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons Marukan Seasoned Gourmet Rice Vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon white pepper, or black pepper
For the Sauce
- 1/4 cup soy sauce
- 1/2 cup chicken broth, or water, as needed
- 1 tablespoon Marukan Seasoned Gourmet Rice Vinegar
- 2 tablespoons oyster sauce, optional
- 1 teaspoon brown or white sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
For the Stir-Fry
- 8 ounces noodles, to 10 ounces, lo mein, stir fry, or udon, cooked separately
- 2 tablespoons neutral oil, avocado or vegetable
- 1 yellow onion, medium, thinly sliced
- 1 carrot, large, julienned or shaved with a vegetable peeler
- 1 red bell pepper, thinly sliced, optional
- 1 cup mushrooms, sliced, shiitake or cremini
- 2 cups cabbage, to 3 cups, green or Napa, sliced into ribbons
- 3 garlic, to 4 cloves, finely grated
- 1 bunch scallions, sliced, whites and greens separated
For Finishing (Optional)
- Sriracha or chili crisp, as needed
- toasted sesame seeds, as needed
- green onion tops, extra, as needed
- lime juice, as needed
Instructions
- 1
In a large bowl, combine the thinly sliced chicken thighs, 2 tablespoons of Marukan Seasoned Gourmet Rice Vinegar, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of toasted sesame oil, and 1/2 teaspoon of white pepper. Mix thoroughly to ensure the chicken is evenly coated. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
⏱️ 5 min
- 2
While the chicken marinates, prepare your vegetables. Julienne or shave the large carrot using a vegetable peeler. Thinly slice the medium yellow onion, red bell pepper (if using), 1 cup of mushrooms, and 2 to 3 cups of cabbage into ribbons. Finely grate the 3 to 4 cloves of garlic. Slice the bunch of scallions, separating the white parts from the green tops.
⏱️ 15 min
- 3
Cook the 8 to 10 ounces of noodles separately according to the package directions. Drain and set aside.
⏱️ 10 min
- 4
Heat 2 tablespoons of neutral oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook until it is nicely browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 7 min
- 5
In the same pan, add the thinly sliced yellow onion, red bell pepper, and cabbage. Sauté for 3-5 minutes until they begin to soften. Then, add the julienned carrot, sliced mushrooms, grated garlic, and the white parts of the scallions. Continue to sauté for another 3-4 minutes until the vegetables are tender-crisp.
⏱️ 8 min
- 6
To the sautéed vegetables, add 1/4 cup of soy sauce, 1/2 cup of chicken broth or water, 1 tablespoon of Marukan Seasoned Gourmet Rice Vinegar, 2 tablespoons of oyster sauce (if using), 1 teaspoon of brown or white sugar, and 1/2 teaspoon of white pepper. Stir well to combine all ingredients. Then, add 1 teaspoon of cornstarch and stir it into the sauce to thicken it. Allow the sauce to bubble gently for 1-2 minutes until it reaches the desired glossy, thickened consistency.
⏱️ 3 min
- 7
Return the cooked chicken to the pan with the vegetables and sauce. Add the separately cooked noodles. Toss all ingredients together thoroughly until the noodles, chicken, and vegetables are evenly coated with the sauce.
⏱️ 2 min
- 8
Serve immediately. Finish the dish with a drizzle of Sriracha or chili crisp, a sprinkle of extra green onion tops (scallion greens), toasted sesame seeds, and a squeeze of lime juice, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Easy Chicken Stir-Fry Noodles
For the Chicken Marinade
- 1 pound boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons Marukan Seasoned Gourmet Rice Vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon white pepper, or black pepper
For the Sauce
- 1/4 cup soy sauce
- 1/2 cup chicken broth, or water, as needed
- 1 tablespoon Marukan Seasoned Gourmet Rice Vinegar
- 2 tablespoons oyster sauce, optional
- 1 teaspoon brown or white sugar
- 1 teaspoon cornstarch
- 1/2 teaspoon white pepper
For the Stir-Fry
- 8 ounces noodles, to 10 ounces, lo mein, stir fry, or udon, cooked separately
- 2 tablespoons neutral oil, avocado or vegetable
- 1 yellow onion, medium, thinly sliced
- 1 carrot, large, julienned or shaved with a vegetable peeler
- 1 red bell pepper, thinly sliced, optional
- 1 cup mushrooms, sliced, shiitake or cremini
- 2 cups cabbage, to 3 cups, green or Napa, sliced into ribbons
- 3 garlic, to 4 cloves, finely grated
- 1 bunch scallions, sliced, whites and greens separated
For Finishing (Optional)
- Sriracha or chili crisp, as needed
- toasted sesame seeds, as needed
- green onion tops, extra, as needed
- lime juice, as needed
Instructions
- 1
In a large bowl, combine the thinly sliced chicken thighs, 2 tablespoons of Marukan Seasoned Gourmet Rice Vinegar, 2 tablespoons of low-sodium soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of toasted sesame oil, and 1/2 teaspoon of white pepper. Mix thoroughly to ensure the chicken is evenly coated. Let the chicken marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
⏱️ 5 min - 2
While the chicken marinates, prepare your vegetables. Julienne or shave the large carrot using a vegetable peeler. Thinly slice the medium yellow onion, red bell pepper (if using), 1 cup of mushrooms, and 2 to 3 cups of cabbage into ribbons. Finely grate the 3 to 4 cloves of garlic. Slice the bunch of scallions, separating the white parts from the green tops.
⏱️ 15 min - 3
Cook the 8 to 10 ounces of noodles separately according to the package directions. Drain and set aside.
⏱️ 10 min - 4
Heat 2 tablespoons of neutral oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook until it is nicely browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set it aside on a plate.
⏱️ 7 min - 5
In the same pan, add the thinly sliced yellow onion, red bell pepper, and cabbage. Sauté for 3-5 minutes until they begin to soften. Then, add the julienned carrot, sliced mushrooms, grated garlic, and the white parts of the scallions. Continue to sauté for another 3-4 minutes until the vegetables are tender-crisp.
⏱️ 8 min - 6
To the sautéed vegetables, add 1/4 cup of soy sauce, 1/2 cup of chicken broth or water, 1 tablespoon of Marukan Seasoned Gourmet Rice Vinegar, 2 tablespoons of oyster sauce (if using), 1 teaspoon of brown or white sugar, and 1/2 teaspoon of white pepper. Stir well to combine all ingredients. Then, add 1 teaspoon of cornstarch and stir it into the sauce to thicken it. Allow the sauce to bubble gently for 1-2 minutes until it reaches the desired glossy, thickened consistency.
⏱️ 3 min - 7
Return the cooked chicken to the pan with the vegetables and sauce. Add the separately cooked noodles. Toss all ingredients together thoroughly until the noodles, chicken, and vegetables are evenly coated with the sauce.
⏱️ 2 min - 8
Serve immediately. Finish the dish with a drizzle of Sriracha or chili crisp, a sprinkle of extra green onion tops (scallion greens), toasted sesame seeds, and a squeeze of lime juice, if desired.