Spicy Chicken Stir-Fry with Chinese Noodles | High-Protein Weeknight Meal
Cook this spicy chicken stir fry with Chinese noodles in one wok for a quick weeknight dinner packed with veggies and Asian flavors.
This stir-fried dish brings together thin strips of chicken breast, Chinese wheat noodles, and a colorful mix of quickly seared vegetables in a single wok. The preparation hinges on a balanced seasoning of soy sauce, ginger, garlic, and chili that lends gentle heat, while a splash of sesame oil and a touch of sweetness round out the umami-rich profile. Cooked over high heat, the method locks in the juiciness of the meat and preserves the crisp texture of bell peppers, carrots, or any other crunchy vegetables on hand. Ready in under half an hour, this spicy chicken and noodle wok is a convenient option for busy week-night dinners, casual lunches, or any occasion that calls for a satisfying, Asian-inspired meal without extensive preparation.
Spicy Chicken Stir-Fry with Chinese Noodles | High-Protein Weeknight Meal
Keep this wok in your week-rotation by batch-prepping the components: portion the raw chicken, chopped veggies, and sauce in separate zip bags, then freeze for a grab-and-cook kit that thaws while the noodles boil. The flexible base also takes well to swaps—think leftover roast turkey, pre-cooked shrimp, or even firm tofu—so you can clean out the fridge without sacrificing flavor or speed.
Prep Time
45 minutes
45 minutes
Cook Time
15 minutes
15 minutes
Total Time
60 minutes
60 minutes
Ingredients
Boneless skinless chicken breasts
- Chinese wheat noodles (egg noodles)
- Onion
- Red bell pepper
- Carrot
- (Zucchini can be added if desired)
- Soy sauce
- Nuoc-mam (fish sauce)
- Sesame oil
- Neutral vegetable oil for stir-frying (sunflower or peanut)
- Curry powder
- Ground ginger
- Cayenne pepper or crushed chili flakes
- Salt
- Freshly ground black pepper
- Fresh coriander (optional garnish)
- Toasted sesame seeds or cashews for extra crunch (optional)
Method
Slice the chicken fillets into thin strips
- Put the chicken in a bowl and season with salt, pepper, paprika, curry powder, ground ginger, chopped parsley and the juice of half a lemon then mix well
- Whisk soy sauce, olive oil, honey, brown sugar, minced garlic and crushed red chilli together in a separate bowl to make a sauce
- Pour the sauce over the chicken, stir to coat thoroughly and leave to marinate for about 30 minutes in the refrigerator
- Heat a wok over high heat until very hot
- Add the marinated chicken with its sauce to the wok and stir fry until the pieces start to brown then pour in a small glass of water and keep cooking for a few minutes
- Remove the chicken from the wok and keep it warm on a plate
- Using the oil that remains in the wok, add finely julienned red bell peppers, carrots and courgettes and stir fry for about three minutes
- Add sliced onions to the wok and cook until they begin to colour
- Bring a saucepan of water to the boil, drop in the Chinese noodles, cook for three minutes and drain well
- Return the browned chicken to the wok, add the drained noodles, toss everything together and let it heat through for another three minutes
- Serve the spicy chicken and vegetable stir fry with noodles immediately while hot
Nutrition
Calories
2089 kcal Protein
167 g Fat
59 g Carbs
217 g Fiber
17 g Sugar
26 g
2089 kcal Protein
167 g Fat
59 g Carbs
217 g Fiber
17 g Sugar
26 g
Notes
Chef’s Note: For extra-tender protein, “velvet” the chicken first—toss the strips with 1 tsp cornstarch, a dash of soy sauce, and a drizzle of oil, then let them rest 10 minutes before they hit the hot wok. This quick coating locks in moisture and browns faster, so the vegetables stay crisp and the meat stays juicy.
why this recipe
This spicy chicken stir fry with Chinese noodles earns a spot in your weekly rotation because it marries vibrant aromatics—ginger, garlic, and a hint of chili—with tender strips of chicken that quickly caramelize in a hot wok, creating layers of flavor in minutes. The soy-kissed sauce lightly coats springy noodles, delivering a balanced blend of heat, umami, and subtle sweetness that feels both comforting and exciting. Fresh vegetables stay crisp, adding color and crunch while keeping the dish light enough for a busy weeknight, yet satisfying enough to impress guests. With simple pantry ingredients and just one pan to clean, this recipe proves that restaurant-quality Asian cuisine is entirely attainable at home.
FAQs
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Frequently Asked Questions
Can I substitute the chicken with another protein, such as tofu, shrimp, or beef?
Yes—this stir-fry works equally well with shrimp, thinly sliced beef, or firm pressed tofu. Adjust cooking times accordingly: shrimp need just 2–3 minutes until pink, beef sears in 1–2 minutes per side, and tofu benefits from being pan-fried first to develop a crisp crust before tossing with the vegetables and sauce.
What if I don’t own a wok—can I still cook this stir-fry in a regular skillet?
Absolutely. A large, heavy-bottomed skillet or sauté pan works fine—just preheat it until it’s smoking-hot, add oil, and cook in small batches so the ingredients sear rather than steam. If your skillet isn’t as deep as a wok, keep the food moving with tongs or a spatula and reduce the sauce quantity by a tablespoon to minimize splatter.
How can I make this stir-fry less spicy without losing flavor?
Reduce or omit the cayenne/crushed chili and instead lean on fragrant aromatics—extra ginger and garlic, a touch more soy sauce, and a drizzle of toasted sesame oil—to keep the dish lively. For gentle warmth, substitute the chili with a pinch of white pepper or sweet smoked paprika, and balance the flavors with a teaspoon of rice vinegar or a little extra honey. You’ll retain depth and complexity while dialing back the heat.