Stir-Fried Garlic Noodles with Chicken

4.57 from 37 votes
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Stir-fried garlic noodles served with tender pieces of chicken and healthy vegetables. This fast Asian recipe is perfect for weeknight meal time and is easily adjustable to feed a crowd.

Stir-fried garlic noodles served with tender pieces of chicken and healthy vegetables

Delicious stir-fried garlic noodles recipe mixed with flavorful chicken and vegetables. Do you have a wok in your kitchen cabinets? It’s time to break it out! If not, any large pan with high sides will work. If you’re considering buying one, I recommend it. It cooks food quickly, and it’s easy to clean afterward.

So how fast does it take to make this dish? It took less than 15 minutes to cook in the wok! While the noodles were boiling, I stir-fried the chicken thighs and vegetables, making sure the snow peas stayed green and crisp.

Bowl filled with spaghetti noodles with chicken

Slightly chewy and thick garlic noodles are the key to this irresistible dish. I found some thick spaghetti from my local grocery store. They were just the right width to soak up all of the yummy flavors of the sauce and not fall apart once mixed with the protein and vegetables.

Fresh vegetables and savory chicken with garlic noodle sauce will bring good luck and longevity. The addition of hot chili sauce gives just the right amount of heat to wake you up, but not break a sweat. Balancing spicy and savory flavor with a hint of sweetness makes each bite so good. Slurping is allowed. We are on the right tasty track to longevity, whoo hoo!

Chop sticks holding up garlic noodles out of a bowl

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What are tips for successfully cooking in a wok?

Woks are unique because the bottom is a round dome. This creates a large surface area so that food can be prepared quickly. It’s important to preheat the wok and oil over medium-high to high heat before adding the ingredients so that the food gets a nice sear and stays warm throughout the cooking process. You want to stir-fry not steam the food. Make sure that all of the meat pieces and vegetables are cut into similar sizes (about 2 inch long pieces), this ensures even cooking. Because the cooking is within minutes, organize yourself so that all of the ingredients are in small bowls and ready to go, so you can just grab and fry.

Stir-Fried Garlic Noodles with Chicken

Easy Asian recipe for stir-fried garlic noodles with tender pieces of chicken and healthy vegetables will have you craving for more.
4.57 from 37 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings 4 servings
Course Entree
Cuisine Asian



  • cup soy sauce, low sodium
  • 2 tablespoons brown sugar, packed
  • 1 tablespoons sambal oelek, or sriracha, hot chili sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon ginger, freshly grated
  • 1 teaspoon sesame oil
  • 3 cloves garlic, minced

Garlic Noodles

  • 8 ounces spaghetti, thick spaghetti recommended
  • 1 tablespoon vegetable oil, or grapeseed oil
  • 1 pound boneless chicken thighs, cut into 1-inch pieces
  • 8 ounces brown mushrooms, sliced
  • 1 red bell pepper, finely diced
  • ½ cup shredded carrots
  • 1 cup snow peas
  • 2 tablespoons cilantro leaves, chopped fresh


  • In a small bowl, whisk together soy sauce, brown sugar, sambal oelek, oyster sauce, ginger, sesame oil, and garlic then set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions, drain well. Meanwhile cook the chicken and vegetables.
  • Heat oil in a wok or large skillet over medium-high heat.
  • Add chicken and 2 tablespoons soy sauce mixture and cook, occasionally stirring, until cooked through, about 4-5 minutes then transfer to a clean bowl.
  • Add to the wok mushrooms, bell pepper, carrots, and snow peas. Cook, frequently stirring, until tender, about 3-4 minutes.
  • Stir in noodles, chicken and remaining soy sauce mixture until well combined, about 2-3 minutes.
  • Serve immediately, garnished with cilantro.


  • You can substitute whole grain, gluten free or other thick noodles for the spaghetti.
  • You can omit the hot chili sauce for a more savory sweet sauce.

Nutrition Facts

Serves: 4 servings
Calories 480kcal (24%)Carbohydrates 58g (19%)Protein 32g (64%)Fat 14g (22%)Saturated Fat 3g (15%)Polyunsaturated Fat 2gMonounsaturated Fat 2gCholesterol 105mg (35%)Sodium 1281mg (53%)Potassium 373mg (11%)Fiber 4g (16%)Sugar 13g (14%)Vitamin A 4550IU (91%)Vitamin C 98.2mg (119%)Calcium 30mg (3%)Iron 4.3mg (24%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Jessica Gavin standing in the kitchen

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4.57 from 37 votes (30 ratings without comment)

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13 Comments Leave a comment or review

  1. Supriya Kutty says

    Great recipe! I have prepared this from the last night leftover and everyone in the family just loved it. However, I have not used Oyster sauce. it was a bit different from your taste a bit but all I can say it was Yummy! thanks for sharing such a secret delicious recipe loved it.

  2. Stephanie says

    I love this recipe. I am wondering if there is a substitute for the oyster sauce. I have family members who are allergic to shell fish. Thanks.

  3. Fergie says

    Hi – made this last night, followed the recipe except I only had ground ginger and I don’t care for pea pods so I added celery & onion.
    Very easy, very YUMMY! Just the right about of heat versus sweet.
    Next time I better cut the recipe in 1/2, there’s only 2 of us.
    Guess I’ll be trying some more of your recipes.
    Thank you.

    • Jessica Gavin says

      It’s always nice to have some leftovers the next day 🙂 Thank you for trying the recipe Fergie, so happy to hear that you liked it!

  4. Olinda Taylor says

    I would like to portion size related to the caloric value. Watching calories due to type two diabetes and I’ve weight, this is a very important me
    like does 1 cup equal 480 calories?

    • Jessica Gavin says

      Hi Olinda- It’s about 1/2 cup vegetables, 4 ounces of chicken and 2 ounces of pasta. I would estimate that to be about 1 1/2 cups.

  5. Paula says

    Made this last week with some leftover wheat pasta and it was delicious! Had enough for the next day too — even better once all the flavors evolved even more. Love your recipes because you don’t go crazy with a zillion ingredients and these are pantry staples NOT hard to find ingredients.

    • Jessica Gavin says

      Thank you so much for your feedback Paula! So happy that you enjoyed the recipe. I haven’t used wheat paste before, what does it taste like?

  6. Barbara Owens says

    I made this tonight, perfect for rainy night in SoCal! Delicious!

    I would love a tab on your blog for products you like, i.e. brand of Oyster sauce, brand of Hoisin sauce etc.

    • Jessica Gavin says

      Thank you so much Barbara! Don’t forget to add a “star rating” if you have a chance 🙂 That is a great suggestion! I will brainstorm a guide with my favorite products that I use in my kitchen all of the time.

  7. CakePants says

    This looks delicious! My parents used to stir-fry a lot when I was a kid, but sadly it’s a technique I still haven’t quite picked up – possibly because I don’t have their written instructions to follow, so I’m glad to have such a straightforward recipe as this one. Gung hay fat choy!

    • Jessica Gavin says

      Thank you so much CakePants! I hope you get a chance to try the stir-fry technique, it’s easy! Even if you don’t have a wok 🙂