Stir-Fried NoodlesMiddle Eastern-Asian FusionEasy

30-Minute Chicken Shawarma Noodle Stir-Fry

Name: 30-Minute Chicken Shawarma Noodle Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern-Asian Fusion
Ingredients: 1¼ lb (570 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) bite-sized pieces; 3 tbsp (45 ml) neutral vegetable oil, divided; 1½ tsp (7 g) ground cumin; ½ tsp (2 g) ground cinnamon; ½ tsp (1 g) freshly ground black pepper; ¾ tsp (4 g) kosher salt; 1 (280 g) large yellow onion, cut into ½-inch (1.3 cm) wedges; 1 (200 g) large red bell pepper, cut into 1-inch (2.5 cm) chunks; 1 (200 g) large yellow bell pepper, cut into 1-inch (2.5 cm) chunks; 4 cloves (20 g) garlic cloves, minced; 1 tbsp (12 g) fresh ginger, minced; 8 oz (225 g) fresh egg noodles or ramen noodles, cooked according to package directions, drained, and lightly oiled; 3 tbsp (45 ml) low-sodium soy sauce; 2 tbsp (30 ml) rice vinegar; 1 tbsp (21 g) honey; 1 tbsp (15 ml) dark sesame oil; 1 (50 g) lime, cut into wedges; ¼ cup (6 g) fresh cilantro, coarsely chopped (optional); 2 tsp (6 g) sesame seeds, for garnish (optional)

From the MyKitchenBank Kitchen

A vibrant fusion of Middle Eastern shawarma spices meets Asian stir-fry technique. Tender chicken breast seasoned with warm spices—cumin, cinnamon, and garlic—is quickly seared and combined with noodles, bell peppers, and onions in a savory-tangy sauce. Ready in half an hour, this one-pan meal delivers complex flavors with minimal fuss, perfect for busy weeknights.

Prep: 15 min
Cook: 15 min
Total: 30 min
Makes: 4 servings (about 1½ cups per serving)

Save to My Kitchen Jump to recipe

Ingredients

4 servings

1¼ lb (570 g) boneless, skinless chicken breast, cut into ¾-inch (2 cm) bite-sized pieces
3 tbsp (45 ml) neutral vegetable oil, divided
1½ tsp (7 g) ground cumin
½ tsp (2 g) ground cinnamon
½ tsp (1 g) freshly ground black pepper
¾ tsp (4 g) kosher salt
1 (280 g) large yellow onion, cut into ½-inch (1.3 cm) wedges
1 (200 g) large red bell pepper, cut into 1-inch (2.5 cm) chunks
1 (200 g) large yellow bell pepper, cut into 1-inch (2.5 cm) chunks
4 cloves (20 g) garlic cloves, minced
1 tbsp (12 g) fresh ginger, minced
8 oz (225 g) fresh egg noodles or ramen noodles, cooked according to package directions, drained, and lightly oiled
3 tbsp (45 ml) low-sodium soy sauce
2 tbsp (30 ml) rice vinegar
1 tbsp (21 g) honey
1 tbsp (15 ml) dark sesame oil
1 (50 g) lime, cut into wedges
¼ cup (6 g) fresh cilantro, coarsely chopped (optional)
2 tsp (6 g) sesame seeds, for garnish (optional)

Equipment (6)

Large wok or 14-inch (36 cm) skillet
Small bowl for sauce
Cutting board
Chef's knife
Wooden spoon or spatula
Tongs

Steps

Before you start

Read through the recipe so you understand the timing
Have all ingredients prepped and measured before you start cooking
Use a large wok or 14-inch skillet so everything fits comfortably

1
Cook the noodles
- Bring a large pot of salted water to a boil.
- Add the egg noodles and cook according to package directions until al dente (usually 3–4 minutes for fresh noodles, 5–6 for dried).
- Drain well and toss lightly with a splash of oil to prevent sticking.
- Set aside.
+ Show details− Hide details
Ready when: Noodles are tender but still have a slight chew
Tip: Cook noodles while you prep other ingredients to save time
2
Make the sauce
- In a small bowl, whisk together soy sauce (3 tbsp/45 ml), rice vinegar (2 tbsp/30 ml), honey (1 tbsp/21 g), sesame oil (1 tbsp/15 ml), and 2 tablespoons (30 ml) of water.
- Stir until the honey dissolves.
- Set aside.
+ Show details− Hide details
Ready when: Honey is fully dissolved and sauce is smooth
3
Season the chicken
- Pat the chicken pieces dry with paper towels.
- In a small bowl, combine cumin (1.5 tsp/7 g), cinnamon (½ tsp/2 g), black pepper (½ tsp/1 g), and salt (¾ tsp/4 g).
- Toss the chicken pieces with the spice mixture until evenly coated.
+ Show details− Hide details
Ready when: All chicken pieces are evenly covered with spice mixture
Tip: Dry the chicken well so it browns instead of steaming
4
Sear the chickenOven 165°F / 75°C
- Heat 1½ tablespoons (22 ml) of vegetable oil in a large wok or 14-inch skillet over medium-high heat until shimmering.
- Working in batches if needed to avoid crowding, add the spiced chicken pieces in a single layer.
- Sear for 3–4 minutes per side until golden brown and just cooked through (internal temperature 165°F/74°C).
- Transfer to a plate.
+ Show details− Hide details
Ready when: Chicken is golden brown on both sides and registers 165°F (74°C) at the thickest point
Tip: Don't move the chicken while it sears—let it sit for 2–3 minutes per side to develop a golden crust
5
Cook the vegetables
- Add the remaining 1½ tablespoons (22 ml) of oil to the same wok over medium-high heat.
- Add the onion wedges and cook for 2–3 minutes, stirring occasionally, until slightly softened at the edges.
- Add the red and yellow bell pepper chunks and cook for another 2 minutes, stirring often, until the peppers begin to soften but still have a slight crunch.
+ Show details− Hide details
Ready when: Onions are translucent at the edges, peppers are tender-crisp
Tip: Keep the heat high and stir often so vegetables stay crisp rather than becoming limp
6
Add aromatics
- Push the vegetables to the sides of the wok, creating a small well in the center.
- Add the minced garlic and ginger to the well and cook for about 30 seconds, stirring constantly, until fragrant.
- Toss with the vegetables.
+ Show details− Hide details
Ready when: Garlic and ginger are fragrant and light golden
Tip: Don't let garlic burn—keep stirring and move quickly to the next step
7
Combine everything and finish
- Return the seared chicken to the wok along with the cooked noodles.
- Pour the prepared sauce over everything and toss gently but thoroughly for 1–2 minutes, using tongs or a wooden spoon to combine until the noodles, chicken, and vegetables are evenly coated with sauce and heated through.
+ Show details− Hide details
Ready when: Everything is hot throughout and sauce clings evenly to the noodles and chicken
Tip: Toss gently to avoid breaking the noodles; the residual heat will warm everything through
8
Serve with garnish
- Divide the stir-fry among serving bowls.
- Top with a pinch of sesame seeds and fresh cilantro if desired.
- Serve with lime wedges on the side for squeezing over each bowl.
+ Show details− Hide details
Ready when: Ready to serve
Tip: A squeeze of fresh lime brightens the flavors and balances the richness of the sauce

Good to know

Tips

Mise en place is essential for success: prep all ingredients before you start cooking. Stir-frying moves fast, and you won't have time to chop once the heat is on
For extra depth, add 1 tablespoon (15 ml) of pomegranate molasses or tahini to the sauce to enhance the Middle Eastern notes
If you prefer spice, add a pinch of cayenne pepper to the chicken seasoning, or pass sriracha or hot sauce at the table
For a vegetarian version, substitute the chicken with extra-firm tofu or 2 cups (300 g) of mushrooms (cremini or oyster) cut into bite-sized pieces, adjusting cooking time as needed

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat with a splash of water or soy sauce to restore moisture, about 3–4 minutes, stirring occasionally. Do not freeze, as the texture of the noodles and vegetables will suffer.

Substitutions

fresh egg noodles or ramen noodles → Rice noodles, lo mein, or soba noodles. Adjust cooking time per package directions; rice noodles work especially well for a lighter dish
dark sesame oil → Extra virgin olive oil or another neutral oil with 1 teaspoon (5 ml) of toasted sesame seeds stirred in. Won't have quite the same depth, but will work in a pinch
rice vinegar → White vinegar or apple cider vinegar. Use slightly less (1½ tbsp/22 ml) as these are more acidic
large yellow bell pepper → Orange bell pepper or extra red bell pepper. Color will differ slightly but flavor and texture remain consistent