The next time cooking dinner feels like a drag, make these Stir Fry Noodles. Whole grain noodles tossed with a heap of vegetables (whichever ones you have around) and your protein of choice (we used chicken) in a shortcut stir fry sauce, what we have here is a Class-A Weeknight Wonder.

Stir fry noodles in a skillet

This noodle stir fry recipe uses anything, and the taste is everything.

It’s ready in 30 minutes (fewer if you chop your vegetables in advance), and its flavor bests any noodles you’ll eat out of a takeout carton.

If your experiences with Asian food growing up were anything like mine (mall food courts and the takeout section of our Kansas grocery store), to you stir fry noodles might mean noodles cooked in oil (usually a lot of oil), with a sugary sauce and very few vegetables.

By origin, stir frying is a Chinese cooking technique and has spread throughout Asia (and all the way to our Kansas grocery store). In stir fry recipes, ingredients are added to a hot pan with a small amount of oil, then tossed until crisp-tender.

Within the category of noodle stir fries, you’ll find further distinctions. Two popular choices include chow mein (noodles par-cooked, then finished in the pan) and lo mein (in Beef Lo Mein, for example, its noodles that are cooked all the way through, then added to the pan with the sauce. Lo mein is also usually saucier.).

Today’s noodle stir fry recipe is a bit of a “both and.” The noodles finish cooking in the pan (like chow mein), but they are also saucy (like lo mein). They keep the spirit of more authentic noodle stir fry recipes (there’s very little oil), but offer the takeout satisfaction of the stir fries I grew up loving as a kid (gotta have that sauce!).

Just about every aspect of this twist on Chinese stir fry noodles is adaptable. This is a catch-all recipe, and it wants you to succeed.

Noodle stir fry with chicken

Which Noodles to Use for Stir Fry

Let’s start with the recipe’s namesake: the noodles. We have options here.

For this recipe, I recommend any kind of thicker, longer noodles that will hold up to lots of tossing in the pan. I also like to use whole grain options where possible to enhance the recipe’s nutritional benefits.

  • Soba Noodles. Noodles made from buckwheat flour, giving them a hint of earthy flavor.
  • Japanese Udon Noodles. Thick, chewy wheat noodles that have a neutral taste, making them perfect for stir fries.
  • Egg Noodles. You can make this a chicken stir fry with egg noodles. Look for Chinese egg noodles (lo mein-style noodles).
  • Spaghetti, Linguine, or Fettuccine. YES, you can make use spaghetti to make a noodle stir fry. This is what we use 95% of the time. Other long, Italian-style noodles like fettuccine and linguine work also.
  • Rice Noodles. This variety of noodles cooks quickly and has a delightfully soft texture. That said, they tend to break down pretty easily, so if you decide to use them, I’d wait to toss them in until the very end, just before serving.

Red peppers, broccoli, and mushrooms in a bowl

Selecting the Vegetables

You can use just about any vegetables in your fridge for these stir fry noodles: bok choy, mushrooms, broccoli, bell peppers, snap peas, a head of cabbage that’s looking suspect—just go for it.

  • Cut Veggies Small. Make sure to cut your vegetables on the smaller side, so they cook quickly. This is especially important for harder veggies like broccoli and carrots to ensure they cook in about the same amount of time as everything else.
  • Prep in Advance. Have all your vegetables chopped and ready before you start cooking, because stir fries move quickly.

I prefer my vegetable noodle stir fry (and stir fries in general) heavy on the veg, so I add a full 6 cups. One of my biggest gripes with noodle stir fries in restaurants (both the sit-down kind and the mall takeout variety) is that they are 97% noodles, with a few scant veggies here and there. Not with this vegetable noodle stir fry (or my veggie-packed Vegetable Lo Mein)!

Ben commented that he would have preferred more noodles, but I thought the recipe was just right.

  • For a veggie-heavy stir fry: use 6 cups of vegetables and 6 ounces of noodles.
  • For a balanced (but still veggie-forward) stir fry: keep the 6 cups of veggies, but bump it up to 8 ounces of noodles.

Stir Fry Noodles Sauce

The basis for the noodle stir fry sauce is inspired by the one I use in my other clean-out-the-fridge BFF: Homemade Fried Rice.

The stir fry sauce as written isn’t overly spicy, but if you want to ensure these are 100% kid-friendly stir fry noodles, you can leave out the Sriracha entirely, then add it to individual servings.

  • Hoisin. A true stir fry secret weapon! There’s SO much flavor packed into one little jar, and it basically does the work for you.
  • Soy Sauce. Another stir fry staple that helps create our addictive sauce. I recommend using low-sodium soy sauce to keep it from being too salty.
  • Garlic + Ginger. A must for stir fry sauces.
  • Rice Wine Vinegar. Easy to find and a worthy addition to your pantry. This stir fry regular brings balance.
  • Sriracha. Gives the sauce a little kick. If you prefer a less spicy stir fry, you can omit it.
  • Green Onions. Some are added to the sauce, and the rest are scattered on top of the finished dish for a bit a freshness.

Noodle stir fry with chicken and veggies

Pick Your Protein

I opted for chicken stir fry noodles, using boneless, skinless chicken breast, but just about any protein (vegetarian or non vegetarian) works nicely.

  • Beef Noodle Stir Fry. Use sirloin steak, cut against the grain into thin, 1-inch strips.
  • Pork Noodle Stir Fry. Use pork tenderloin, cut into thin, 1-inch strips.
  • Tofu Noodle Stir Fry. Swap out sautéed tofu cubes. My favorite way to prepare tofu for stir fries is this Crispy Tofu.
  • Stir-Fry Noodles with Egg. This stir fry recipe does call for two eggs already (they perform a magic trick and thicken up the sauce even more), but if you’d like to add even more protein, you can stir in extra pieces of scrambled eggs at the end.

How to Cook Stir Fry Noodles

Stir fry recipes like these noodles move FAST. Here are a few tips to make them with success.

  • Be sure to have all of your ingredients prepped and near the stove, including having the spices and sauces measured.
  • Don’t overcook the noodles. They’ll finish cooking in the skillet with the sauce, keeping them from being overly mushy.
  • Keep your pan hot. It’s what gives stir-fried recipes like this one their optimal texture: crisp-tender veg, juicy chicken, and noodles that are tender but not falling apart.

Here are the recipe step-by-steps:

The Directions

Chicken pieces in a bowl

  1. Toss the chicken and part of the soy sauce together. This helps tenderize and flavor the chicken, even in a short amount of time.
    Stir fry sauce in a measuring cup
  2. Stir the stir fry sauce ingredients together.
  3. Cook the noodles until nearly al dente.
    Cooked chicken pieces in a skillet
  4. Cook the chicken (or pork or your protein of choice) in a skillet over medium-high heat.
    Vegetables in a cast iron skillet
  5. Saute the vegetables.
    Chicken noodle stir fry in a skillet
  6. Pour in half of the stir fry sauce.
    Healthy noodle stir fry with vegetables
  7. Add the noodles, stirring to coat them in the sauce.
  8. Add the eggs, sriracha, chicken, and remaining sauce.
    Noodle stir fry in a cast iron skillet
  9. Cook and stir for a couple more minutes, until the eggs are cooked.
  10. Top with green onions. ENJOY!

Recipe Adaptations

  • To Make Vegetarian. Omit the chicken, or use tempeh or tofu instead.
  • To Make Vegan. Omit the eggs and chicken, or use tofu or tempeh instead.
  • To Make Gluten Free. Make sure to use a gluten free soy sauce and hoisin, and use gluten free noodles.

Make-Ahead and Storage Tips

  • To Make Ahead. Chop all vegetables up to 1 day in advance, and store them in an airtight storage container in the refrigerator. Prepare the stir fry sauce up to 1 day in advance, storing it in a separate airtight storage container in the refrigerator.
  • To Store. Refrigerate leftover stir fry in an airtight storage container for up to 4 days.
  • To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat.
  • To Freeze. Freeze stir fry in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

More Healthy, Kid-Friendly Stir Fry Recipes

Easy noodle stir fry with veggies

Recommended Tools to Make This Recipe

  • Large Skillet. This investment piece will help you make any and all of your favorite stir fries.
  • Extra Large Cutting Board. Since this recipe uses a lot of veggies, a large cutting board like this ensures you don’t run out of space.
  • Liquid Measuring Cups. Easily mix and measure your stir fry sauce in the same cup.
Chicken and noodle stir fry in a skillet

Stir Fry Noodles

4.94 from 16 votes
Chicken stir fry noodles with vegetables in a quick and easy stir fry sauce. This fast, healthy meal tastes better than takeout and is better for you too!

Prep: 15 mins
Cook: 15 mins
Total: 30 mins

Servings: 4 servings


  • 1 1/4 pounds boneless skinless chicken breasts or thighs thinly sliced then cut into bite-sized pieces
  • 4 tablespoons low sodium soy sauce plus additional to taste, divided
  • 3 cloves garlic minced
  • 1 small bunch green onions thinly sliced (about 1 cup), divided
  • 2 tablespoons hoisin sauce
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons grapeseed oil or canola oil divided
  • 6 ounces dry long noodles such as soba (udon) noodles or whole wheat spaghetti or whole wheat linguine noodles
  • 6 cups thinly sliced vegetables such as mushrooms, bok choy, broccoli, red bell pepper, or carrots (I used 8 ounces cremini mushrooms, 1 red bell pepper, and 1 small head broccoli)
  • 2 large eggs lightly beaten
  • 1 to 2 teaspoons sriracha or other hot sauce or to taste


  • Place the chicken in a bowl and toss with 1 tablespoon soy sauce. Let sit while you prep the remaining ingredients.
  • In a small bowl or large liquid measuring cup, combine the three-quarters of the green onions, the remaining 3 tablespoons soy sauce, hoisin, garlic, ginger, and vinegar. Set near the stove. Reserve the remaining green onions for serving.
  • Bring a large pot of salted water to a boil. Cook noodles until they are about 1 to 2 minutes from done, according to package instructions. They should be very al dente, still a little too firm to eat, but not excessively hard and chewy. Drain and toss with 1/2 tablespoon of the oil to prevent sticking.
  • In a large skillet over medium-high heat, heat 1/2 tablespoon oil. Once the oil is hot, add the chicken. Cook until golden and fully cooked through, about 3 to 4 minutes. Remove to a plate.
  • To the now-empty skillet, add the remaining 1 tablespoon oil. Add the vegetables and cook until they begin to brown and soften but are still fairly crisp, about 3 to 4 minutes.
  • Add half the scallion mixture and saute until fragrant, about 1 minute.
  • Add the noodles. Cook, using tongs to toss the noodles and coat them with the sauce, for 30 seconds.
  • Add the eggs, sriracha, chicken, and remaining scallion mixture.
  • Continue to stir fry and toss the noodles, until the eggs are cooked through and the noodles are tender, 1 to 2 minutes longer.
  • Remove from heat. Sprinkle with the reserved green onions.


  • See blog post above to make this recipe vegetarian, vegan, or GF.
  • TO STORE: Refrigerate leftover stir fry in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat.
  • TO FREEZE: Freeze stir fry in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 
  • TO MAKE AHEAD: Chop all vegetables up to 1 day in advance, and store them in an airtight storage container in the refrigerator. Prepare the stir fry sauce up to 1 day in advance, storing it in a separate airtight storage container in the refrigerator. 


Serving: 1(of 4)Calories: 467kcalCarbohydrates: 44gProtein: 45gFat: 14gSaturated Fat: 2gCholesterol: 173mgPotassium: 1208mgFiber: 2gSugar: 6gVitamin A: 341IUVitamin C: 9mgCalcium: 60mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This was amazing! I have never prepared or even eaten a dish like this, and we loved all the flavors! I’ll be making this again soon. I prepped early in the day and it went together so easily. My thanks to you for creating and sharing something so delicious!

    Donna5 stars

  2. It took a bit of time to get all the vegetables and ingredients prepped. Still, it was meditative, easy, and bursting with flavor! I don’t know how you managed to find such a beautiful balance. I loved it! I went with pork sirloin for this round. I’m itching to try it with beef next or how about shrimp? I used soba in mine which noodles are in your photos? Oh, and after this now I HAVE to try your homemade fried rice! Another winner, Erin! Thanks so much xo5 stars

    1. I’m SO happy that you enjoyed the recipe, Jonas! I think beef or shrimp would both be tasty options to try. I’ve used regular whole wheat spaghetti noodles with great results. I hope you enjoy the fried rice recipe too!

  3. Giving it a 5 before we even make it…..
    My Daughter and I want to make this… sounds so yummy…..she likes wheat noodles, I prefer white noodles, but we like all the rest of the ingredients….we are looking forward to making this…..

    Thanks, been looking for a good stir fry….5 stars

  4. This was a hit!! I wish I could post a pic of it so you can see it!  A definite remake!  I can’t wait for your cookbook…end of month I should be getting both if them!  I am so happy I came across your post because your recipes are amazing!  5 stars

  5. Hi Erin, I made this for my kid they loved it. Thanks for the awesome recipe. Hope to get delicious recipes in future5 stars

  6. I can not give this recipe enough stars. It was soooooooo good! I used steak instead of chicken (because that’s what I had on hand) and lo mein noodles because my grocery store was lacking on the noodle selection but this recipe was out of the ball park great. I can’t wait to make it again with chicken this time!5 stars

  7. We made this with chicken (one pouch from Costco), whole wheat spaghetti noodles and broccoli, carrots, mushroom, onion and red pepper. It’s a super easy recipe that the entire family loved. This will definitely make it on our family dinner repeat list! Love trying your recipes!5 stars

    1. Hi Susan! I haven’t tried it myself, but you could experiment with it. I hope you enjoy the recipe if you try it!

  8. Loved it. Only a bit left for lunch and someone already snagged it. I used chicken and spaghetti. I think next time instead of noodle I will use riced broccoli/cauliflower mix. I did use more like 6 cups of veggie and my pan was full.5 stars

  9. Delicious!! We were wanting to make a stir fry and came across this recipe! So easy, versatile and tasty! We made it with the Udon noodles, however as we like lots of “sauce” we just doubled the sauce recipe and it was excellent! Have added this to our favourites and will definitely be making it again! Thanks you!!5 stars

  10. Awesome recipe. It took no time to cook and it was very delicious. Now I don’t have to spend $60.00+ and more on this dish5 stars

  11. Very yummy dinner dish! I went with chicken and Thai rice noodles, I used broccoli, mushrooms, snap pees and bean sprouts for the veggies!! I doubled the recipe to have left overs—glad I did because I can’t wait to have more of it!!5 stars

  12. Delicious! This was my first time making stir fry from scratch. Love cooking with fresh ginger! I thought the noodles needed to be cooked prior to adding to the veggies, turned out mushy but still tasted amazing. Lesson learned: read the recipe thoroughly! 😅4 stars