Simple Garlic Ginger Stir Fry Noodles with Chicken and Vegetables

Here is my go-to stir fry noodles recipe, with tender chicken pieces, crisp vegetables, and a simple sauce that brings everything together. The noodles soak up all the good flavors, making each bite satisfying and comforting.

This stir fry has become my family’s favorite weeknight dinner. I often make extra because everyone wants seconds, and the leftovers are perfect for lunch the next day. Nothing better than homemade takeout-style noodles, right?

What Kind of Rice Noodles Should I Use?

For stir-fry dishes, you’ll want to look for thin rice noodles, often labeled as rice vermicelli or rice sticks at the grocery store. The most common width for stir-fries is about the size of fettuccine – these are sometimes called “pad thai noodles” since they’re the classic choice for that dish. Fresh rice noodles work great if you can find them at an Asian market, but the dried variety is much more common and works just as well. Just remember to soak dried rice noodles in warm water until they’re pliable rather than boiling them – this helps prevent them from getting mushy when you add them to your stir-fry. If you can’t find rice noodles, you can substitute with lo mein noodles or even linguine in a pinch.

Options for Substitutions

This stir fry recipe is super adaptable and you can make several swaps based on what you have in your kitchen:

• Rice noodles: You can swap these with other Asian-style noodles like udon, soba, or even regular spaghetti in a pinch. Just cook according to package directions for your chosen noodle type.
• Chicken thighs: Feel free to use chicken breast instead, or try it with thinly sliced beef, pork, or tofu for a vegetarian option. If using chicken breast, cook it for slightly less time to keep it tender.
• Coconut oil: Any neutral cooking oil works here – try vegetable oil, canola oil, or peanut oil. Each will work just as well for high-heat cooking.
• Chili paste: No chili paste? Use sriracha sauce, sambal oelek, or even a pinch of red pepper flakes to add heat.
• Vegetables: The great thing about stir fry is that you can mix and match vegetables. Try bell peppers, snap peas, baby corn, or bok choy. Just keep the total amount of veggies about the same.
• Cornstarch: Arrowroot powder works as a 1:1 replacement, or you can use flour (double the amount) to thicken the sauce.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stir-fry noodles is overcrowding the pan – working in batches might take a few extra minutes, but it prevents your ingredients from steaming instead of getting that perfect sear. Another common error is adding all the vegetables at once; start with harder vegetables like carrots and broccoli, then add quick-cooking ones like cabbage and mushrooms later to avoid ending up with some overcooked and others undercooked. To prevent your rice noodles from clumping together, don’t soak them for too long – they should be just pliable but still slightly firm since they’ll continue cooking in the pan with the sauce. For the best results, have all your ingredients prepped and ready before you start cooking (including the sauce mixture), as stir-frying moves quickly and you won’t have time to chop or measure once you begin.

What to Serve With Stir Fry Noodles?

This chicken and veggie stir fry is pretty much a complete meal on its own, but there are some simple sides that can make it even better! A bowl of steamed edamame sprinkled with sea salt makes a perfect starter, while some crispy spring rolls or dumplings on the side add a nice contrast to the soft noodles. If you want to keep things light, serve your stir fry with a simple Asian cucumber salad dressed with rice vinegar and sesame oil. For extra crunch, you could put out a small bowl of chopped peanuts or cashews so everyone can add their own toppings.

Storage Instructions

Keep Fresh: Pack your leftover stir fry noodles in an airtight container and pop them in the fridge – they’ll stay good for up to 4 days. The noodles might absorb more sauce as they sit, but that just means they’ll be extra flavorful the next day!

Meal Prep: This dish is perfect for meal prep! You can chop all your veggies and chicken up to 2 days ahead and store them separately in the fridge. When you’re ready to cook, everything’s prepped and ready to go, making dinner super quick and easy.

Reheat: To warm up your leftovers, just toss them in a pan over medium heat for a few minutes until they’re heated through. Add a splash of soy sauce or water if the noodles seem a bit dry. You can also microwave them, but the stovetop method keeps the veggies more crisp!

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 100-110 g
• Fat: 85-95 g
• Carbohydrates: 150-160 g

Ingredients

For the stir fry:

• 8 oz rice noodles
• 3 tbsp coconut oil or mild olive oil, divided
• 2 cups carrots, sliced thin
• 4 cups broccoli, cut into small florets
• 8 large mushrooms, thinly sliced (about 2 cups)
• 4 cups green cabbage, shredded
• 1 1/2 lb chicken thighs, diced
• 2 tbsp cornstarch

For the sauce:

• 1/2 cup plus 2 tbsp low-sodium soy sauce, split
• 1 tbsp chili paste
• 2 tbsp light brown sugar
• 1 tbsp fresh ginger, minced
• 3 garlic cloves, finely chopped

Step 1: Soak and Prepare Rice Noodles

• 8 oz rice noodles
• 1/2 tablespoon coconut oil or mild olive oil

Bring 8 cups of water to a boil, then remove from heat.

Add the rice noodles, stirring to ensure they are covered by the water.

Let them soak for about 8 minutes, stirring frequently to separate the noodles until they are tender.

Once done, drain the noodles, drizzle with 1/2 tablespoon of coconut oil or olive oil, and toss well to prevent sticking.

Step 2: Prepare and Cook the Vegetables

• 1/2 tablespoon coconut oil or mild olive oil
• 2 cups carrots, sliced thin
• 4 cups broccoli, cut into small florets
• 8 large mushrooms, thinly sliced (about 2 cups)
• 4 cups green cabbage, shredded

Heat 1/2 tablespoon oil in a large skillet over high heat until shimmering.

Add the sliced carrots and cook for 1 minute, stirring.

Add the broccoli florets, stir, cover, and cook for an additional minute.

Next, add the thinly sliced mushrooms and 2 tablespoons soy sauce (from the sauce ingredients).

Stir, scraping the bottom of the pan as needed, and toss to coat.

Add the shredded cabbage and cook for another 2-3 minutes until all vegetables are brightly colored and just tender.

Transfer the vegetable mixture to a large mixing bowl and set aside.

Step 3: Cook the Chicken

• 1 tablespoon coconut oil or mild olive oil
• 1 1/2 lb chicken thighs, diced
• 2 tbsp cornstarch

In the same skillet over high heat, add 1 tablespoon of oil.

Add the diced chicken thighs and sprinkle with cornstarch.

Stir well to coat all the chicken pieces.

Cook for about 2 minutes, stirring or turning the pieces frequently until the chicken is browned on the outside.

I often like to let the chicken rest in the pan for a minute undisturbed so it gets a bit of golden color.

Step 4: Add Sauce and Combine with Vegetables

• prepared sauce (from description: 1/2 cup soy sauce, chili paste, sugar, ginger, and garlic; not listed in ingredients but referenced in the workflow)
• cooked chicken (from Step 3)
• cooked vegetables (from Step 2)

Add the prepared sauce (soy sauce, chili paste, sugar, ginger, and garlic, mixed in a small bowl) to the chicken in the skillet, scraping the bottom and stirring constantly to prevent sticking.

Let the sauce cook for 1-2 minutes to thicken.

Then transfer the chicken and most of the sauce (leave about a tablespoon in the skillet) to the bowl with the cooked vegetables.

Step 5: Fry the Noodles

• 1 tablespoon coconut oil or mild olive oil
• soaked and drained rice noodles (from Step 1)

Return the skillet to high heat and add the remaining 1 tablespoon oil.

Add the soaked and drained rice noodles, tossing to coat them in oil.

Spread the noodles across the pan and cook for about 2 minutes, stirring or turning frequently, until the noodles develop some light browning and toasted edges.

Step 6: Combine and Serve

• chicken and vegetables with sauce (from Step 4)
• fried noodles (from Step 5)

Remove the skillet from heat.

Add the chicken and vegetables back into the pan with the fried noodles and toss thoroughly to combine everything.

Serve immediately and enjoy!