Who doesn’t love a good stir fry! This Singapore Style Chicken Noodle Stir Fry is crisp and fresh with just the right amount of spice. A great dinner to prep in advance and cook just before serving.
Stir Frys are a such a great way to get dinner on the table for mid week dinners and generally makes most people happy. My kids have always loved stir frys which is why I probably have about a dozen or so different recipes on the blog. And if you are feeding fussy kids, it can be a great way to disguise some healthy ingredients. And that’s not a bad thing!
I have been trying to get this recipe out since the end of September, I kid you not. Every time I would sit to devote time to it, some other blog work was pushed to the front of the line. So finally today I’m bringing this fresh noodle stir fry.
Way back in the summer, my daughter’s boyfriend was visiting and made this for dinner. It’s a traditional dish in his house and he went off a recipe from Hello Fresh. I’d share that recipe link, but I can’t seem to find it! I cooked mine roughly using that recipe as a guide but not exactly the same.
Different Types of Noodles
Just before I get to the recipe, I wanted to touch on the noodles. Do you even know how many kinds there are? Quite a few! And the noodles you use will determine the end result. So, just for reference, I used egg noodles. They are referred to as Hokkien noodles and are quite common in the Indonesian culture. They are made with wheat flour and egg yolks and are medium in size. I use these type of noodles quite a lot of stir frys and I’d say they are my favourite.
If you use a different kind of noodles, read the package for cooking instructions as they are all different.
I found this handy breakdown on noodles if you’d like to click here to see it. I think it’s quite helpful if you’re new to noodles!
Ingredients to Make The Stir Fry
The key to any stir fry is organization! I go on and on about this, but it’s key. Make sure you have all your ingredients chopped, prepared and ready to go. As well as the pans, seasoning and such. Stir frys are best served as soon as they are cooked (I know not always possible), but in an ideal world..ha!
Here you can see all the ingredients ready to go for this stir fry
REMEMBER, the full recipe is always found at the end of the post in the recipe card
- After everything is chopped and prepped, we’re going to give the chicken a quick marinade. You can do this just minutes before cooking. I like to give it about 10 minutes or so to marinade. But, if you are rushed, you can just cook as soon as you marinade.
- I use a wok, but you can use a large skillet if you don’t have one.
- I cook the chicken in batches so I don’t overcrowd the pan. You want the chicken to cook over high heat evenly and not stew. So cook each batch until cooked through. This should take about 5 minutes per batch of chicken. Remove from the wok and set aside.
- Add all the diced vegetables to the wok over high heat. You want to keep your vegetables crisp, so just cook them for about 3 – 4 minutes, tossing while cooking.
- While the vegetable are cooking, cook the noodles in boiling water for 2- 4 minutes. Drain and set aside.
Important, cooking time for the noodles will vary on the brand you are using. Be sure to check the package so you don’t overcook them. Egg noodles should not be gummy or sticking together.
- Add the chicken, the cooked noodles and the soy bean sprouts to the pan. Give it a really good toss around to combine all the flavours.
- Note, if you want your bean sprouts cooked softer, add them towards the end of cooking the vegetables
- Serve immediately, as stir frys are best served fresh
And that my friends sums up this easy yet flavourful stir fry. I loved it just as it was and didn’t feel it needed any extra sauce or anything. This is not a saucy stir fry. There is no extra sauce added to the noodles and vegetables, so it is more of a drier sty fry. Which is one of the things I really loved about this dish. It was just so full of fresh flavours. You could really taste the ginger most of all. So what ever you do, don’t skip the fresh ginger!
Here’s a Few Other Recipes That You Might Like
- Beef & Broccoli Noodle Stir Fry
- Spicy Shrimp & Noodle Stir Fry
- Chicken & Broccoli Noodle Stir Fry
- 20 Minutes Noodle Stir Fry
- Shrimp & Broccoli Rice Bowls
- Pork and Broccoli Stir Fry in an Orange Sauce
- Chicken & Broccoli Stir Fry
I hope you get a chance to check out this dish and enjoy it like we did. A great dish for any time of the year and any day of the week.
Oh, and Happy Thanksgiving to all my American friends out there. Enjoy your day and your turkey tomorrow. See you all really soon with something delicious.
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Get The Recipe!
Singapore Style Noodle Stir Fry
- 1 lb chicken breast cut into small strips
- 1 red pepper diced small
- 1 yellow pepper diced small
- 1 green pepper diced small
- 1 leek roughly chopped
- 8 oz bean sprouts
- 10 oz egg noodles
- 1/4 cup hoisin sauce
- 4 tsp soy sauce
- 2 tbsp olive oil
- 2 tsp brown sugar
- 4 tbsp water
- 3 cloves garlic crushed
- 1 inch piece ginger grated
- In a medium bowl combine the hoisin sauce, soy sauce, brown sugar, 1 tbsp of olive oil and water. Stir to combine.
- Pour marinade over chicken and allow 10 minutes to marinade.
- Heat remaining 1 tbsp of olive oil in a large wok over high heat. Add about half of the chicken and toss around until cooked through. About 5 minutes. Remove from pan and cook remaining chicken. Remove all cooked chicken from the wok* you don't want to overcrowd the pan when cooking the chicken. This is why we are cooking in batches
- Add the garlic and ginger to the wok and stir for about 30 seconds. Add all the vegetables and toss around and cook for about 4 minutes.
- Cook noodles in boiling water for about 3 minutes, or according to the package you are using. Drain and set aside
- Add the noodles, chicken and bean sprouts to the wok with the vegetables. Stir really well and serve immediately
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