Perfect Stir Fried Noodles

I make stir fry at least once a week, because it’s cheap, full of vegetables, cooks very quickly, and is absolutely delicious. I’ve tried a million different recipes, and I’ve found that a good stir fry is all about the sauce. Some people just add soy sauce until the meat and vegetables are well seasoned, but this way is so much better. You can serve it with rice instead of noodles, but the noodles soak up the sauce much better in my opinion. 


  • 300 grams chicken breasts sliced thinly
  • 1 zucchini
  • 1 red bell pepper
  • 1 onion
  • 1/2 cup carrots
  • 1 cup musrooms
  • 250 grams chinese noodles (half a big pack)
  • 1/4 cup low sodium soy sauce
  • 1/8 cup white wine vinegar
  • 3/4 cup chicken broth or water
  • 1 tbsp corn starch
  • 1 tbsp sambal or siracha
  • 1 tsp chinese five spice
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds for garnish (optional)


Chop all the vegetables and set aside. Boil noodles for 3-5 minutes with a big pinch of salt. Cook the chicken in a wok or a large pan in the sesame oil and season with chinese five spice. Once chicken is cooked, add the vegetables and cook until vegetables are tender but still a little crunchy. In a bowl, whisk soy sauce, broth, vinegar, sambal, and cornstarch. Add the noodles to the pan and then add sauce. Toss until everything is coated with the sauce, and cook until sauce thickens and clings to the noodles. If things seem too dry, add a bit more water. Garnish with sesame seeds.


Nutrition for 1/4 of recipe

  • 359 calories
  • 5 (g) fat
  • 52.1 (g) carbs
  • 25.1 (g) protein

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