Chicken and Broccoli Stir-Fried Noodles

Name: Chicken and Broccoli Stir-Fried Noodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 8 oz (225 g) dried egg noodles; 1¼ lb (570 g) boneless, skinless chicken breast, cut against the grain into thin bite-sized pieces; 4 cups (320 g) fresh broccoli, cut into 1-inch (2.5 cm) florets; ⅓ cup (80 ml) soy sauce; 2 tbsp (30 ml) rice vinegar; 1½ tbsp (22 ml) toasted sesame oil; 4 cloves (20 g) garlic cloves, minced; 1 tbsp (12 g) fresh ginger, minced; 2 tbsp (30 ml) vegetable oil; ¼ tsp (½ g) red pepper flakes (optional); pinch white pepper; 1 tbsp (8 g) cornstarch; ¼ cup (60 ml) water; 3 stalks (30 g) scallions, sliced, white and light green parts separated from dark green tops; 1 tbsp (9 g) sesame seeds (optional)

From the MyKitchenBank Kitchen

Quick, fragrant stir-fried noodles loaded with tender chicken and crisp broccoli florets. The sauce—a balanced blend of soy, garlic, ginger, and a touch of sesame—coats every strand. Ready in under 30 minutes, this weeknight favorite delivers restaurant-quality results at home.

Prep: 15 min
Cook: 12 min
Wait: 2 min
Total: 29 min
Makes: 4 servings

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Steps

Before you start

Cut and prepare all ingredients before you start cooking—stir-frying moves fast and there's no time to chop once the pan heats.
Have the sauce mixed and ready in a bowl so you can add it without pausing mid-cook.
If using dried egg noodles, cook them 1 minute under the package time so they stay slightly firm after stir-frying.

1
Cook the noodles
- Bring a large pot of salted water to a boil.
- Add the egg noodles and cook for 1 minute less than package directions (usually about 4–5 minutes for dried noodles).
- The noodles should still have a slight firmness when drained.
- Drain well in a colander and set aside.
- Toss with a small drizzle of vegetable oil if making ahead to prevent sticking.
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Ready when: Noodles are tender but still slightly firm to the bite
Tip: Undercooking by 1 minute prevents mushiness when stir-fried.
2
Mix the sauce
- In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, cornstarch, and water until the cornstarch fully dissolves.
- Set the sauce bowl near your cooking station.
- This keeps the sauce ready to pour without pausing mid-stir-fry.
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Ready when: Sauce is smooth and cornstarch is fully incorporated
Tip: Whisking the cornstarch with cold liquid prevents lumps when it heats.
3
Season the chicken
- Pat the chicken pieces dry with paper towels.
- Season lightly with a pinch of white pepper.
- Pat-drying removes excess moisture so the chicken browns instead of steaming in the wok.
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Ready when: Chicken is dry to the touch
Tip: Dry chicken is the key to a good sear and browning.
4
Heat the wok
- Place a 14-inch (35 cm) wok or large skillet over high heat.
- Once smoking lightly, add 1 tablespoon of the vegetable oil and swirl to coat the bottom and sides evenly.
- Let it heat for 30 seconds until the oil shimmers.
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Ready when: Oil shimmers and ripples across the wok
Tip: A properly heated wok and hot oil are essential for crispy results without steaming.
5
Sear the chicken
- Add the chicken pieces to the hot wok in a single layer.
- Let them sit undisturbed for 1 minute to develop a golden crust, then stir and toss for another 2–3 minutes until the outside is sealed and lightly browned but the inside is still slightly underdone (the chicken will finish cooking later).
- Transfer to a plate.
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Ready when: Chicken is golden-brown on the outside but still pale pink inside
Tip: Don't stir the chicken immediately—let it sit to brown. Crowding the pan lowers temperature and causes steaming instead of searing.
6
Cook the broccoli
- Add the remaining 1 tablespoon of vegetable oil to the wok.
- Add the broccoli florets and toss constantly for 2 minutes to coat with oil.
- Add 2 tablespoons of water, cover the wok with a lid or large plate, and steam for 2–3 minutes until the broccoli is bright green and just tender-crisp with no raw, woody taste.
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Ready when: Broccoli is bright green, tender-crisp, and no longer raw-tasting
Tip: Steam the broccoli briefly to cook it through while keeping it crisp; don't just stir-fry dry or it will stay woody.
7
Bloom the aromatics
- Push the broccoli to the sides of the wok, creating a well in the center.
- Add the minced garlic and ginger to the center and stir constantly for about 30 seconds until fragrant.
- If using red pepper flakes, add them now and stir for another 10 seconds.
- Be careful not to burn the garlic.
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Ready when: Garlic and ginger are fragrant and beginning to turn golden
Tip: Watch carefully so the garlic toasts and releases its aroma without burning. A few wisps of smoke are fine, but black specks mean it's burned.
8
Combine everything
- Return the reserved chicken to the wok and add the cooked egg noodles.
- Toss everything together for 1 minute until the ingredients are evenly mixed.
- Pour the sauce over the mixture and toss constantly for 1–2 minutes until the sauce thickens, coats every strand of noodle, and turns glossy.
- The cornstarch will turn the sauce from opaque to clear as it cooks.
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Ready when: Sauce is glossy and coats all ingredients; chicken is cooked through (165°F / 74°C internal temperature)
Tip: Keep tossing constantly so the sauce distributes evenly and the noodles don't stick to the bottom. If the sauce seems too thick, add a tablespoon of water at a time.
9
Finish and serve
- Remove from heat.
- Scatter the light green and dark green parts of the sliced scallions over the top.
- If using sesame seeds, sprinkle them over the dish.
- Toss gently to incorporate the light green scallions (reserve dark green tops for a fresher garnish).
- Divide into bowls and serve immediately while hot.
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Ready when: Scallions are tender and distributed throughout; sesame seeds are toasted if added
Tip: Add scallions off the heat so they stay fresh and slightly crisp. Dark green tops added at the end provide a pop of color and fresh onion flavor.

Good to know

Tips

To avoid lumpy sauce, always whisk the cornstarch with cold liquid before adding it to the hot wok. Cornstarch thickens dramatically as the mixture heats, so if the sauce becomes too thick, stir in water a tablespoon at a time.
Keep all ingredients prepped and within arm's reach before you start cooking. Stir-frying is fast, and you won't have time to chop mid-cook without everything cooling down or burning.
If the chicken seems dry after cooking, don't hesitate to add an extra tablespoon of the sauce at the end, or finish with a small drizzle of sesame oil for richness and moisture.
For extra color and texture, add a handful of cashews or crushed peanuts as a garnish along with the sesame seeds. They add a pleasant crunch and richness that complements the savory sauce.

Make ahead

Noodles can be cooked up to 4 hours ahead and tossed with a light coat of oil. The sauce can be mixed up to 1 day ahead and kept covered in the refrigerator; whisk again before using. All vegetables can be cut and stored in the fridge for up to 8 hours. The final dish is best served immediately but can be reheated gently on the stovetop over medium heat (add 1–2 tablespoons water if needed) within 2 hours.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a wok or skillet over medium heat, add 2 tablespoons water, and stir occasionally for 2–3 minutes until warmed through. The noodles will firm slightly as they cool; reheating restores some of their original texture. Do not freeze, as the noodle texture will deteriorate significantly.

Substitutions

dried egg noodles → ramen noodles, wheat noodles, or fresh egg noodles (reduce cook time to 2–3 minutes). Fresh noodles cook much faster and will break apart if overcooked; add them to the wok raw and toss until coated and warm.
boneless, skinless chicken breast → pork loin, shrimp (adjust cooking time to 2 minutes for shrimp), or firm tofu (press between paper towels and cube into 1-inch pieces; add it after the vegetables so it doesn't break apart). Pork and shrimp cook faster than chicken; don't undercook if using them as the full stir-fry time will be shorter.
fresh broccoli → snap peas, bok choy (cut into 2-inch pieces), sliced carrots, or a mix of frozen vegetables. Carrots take 3–4 minutes to steam to tender-crisp; snap peas and bok choy need only 1–2 minutes. Frozen vegetables need 1–2 minutes.
toasted sesame oil → peanut oil or vegetable oil with a pinch of ground ginger. The sesame oil adds signature nutty flavor, but neutral oil works if you increase the ginger slightly for depth.