Recipe image
Recipe Finder blog

Stir-Fried Chicken Noodles with Peppers & Onions

Prep 15 min Cook 10 min Difficulty 2/5

Quick stir-fried chicken noodles with peppers and onions—ready in 25 minutes. Easy swaps and tips for weeknight dinners.

Why this recipe works

A simple, quick stir-fry of sliced chicken, bell pepper, onion and noodles tossed with soy sauce. Suits busy weeknights, meal prep, or cooks wanting an easy one-pan dinner. This recipe is forgiving—swap vegetables, use different noodles, or double the sauce to suit your taste.

Search intent: recipe / how-to cook
  • stir-fried chicken noodles recipe
  • chicken noodles with peppers
  • quick chicken noodle stir fry
  • easy weeknight stir-fry

Key takeaways

Ready in about 25 minutes (15 prep, 10 cook).
Use high heat and pre-cooked noodles for best texture.
Customize with other vegetables or a splash of sesame oil.

Recipe guide

A simple, quick stir-fry of sliced chicken, bell pepper, onion and noodles tossed with soy sauce. Suits busy weeknights, meal prep, or cooks wanting an easy one-pan dinner. This recipe is forgiving—swap vegetables, use different noodles, or double the sauce to suit your taste.

A fast, flexible one-pan stir-fry you can make in about 25 minutes.

  • Ready in about 25 minutes (15 prep, 10 cook).
  • Use high heat and pre-cooked noodles for best texture.
  • Customize with other vegetables or a splash of sesame oil.

Ingredients

Ingredients (serves 2–3): 8 oz cooked noodles (egg, rice, or wheat), 1 lb boneless skinless chicken breast, thinly sliced, 1 tbsp vegetable oil, 1 medium red bell pepper sliced, 1 medium yellow onion sliced, 2 cloves garlic minced, 1 tbsp soy sauce, 1/2 tsp salt, 1/4 tsp black pepper.

Quick step-by-step

1) Cook noodles per package, drain and set aside. 2) Pat chicken dry, season with salt and pepper. 3) Heat oil in a large skillet or wok over medium-high heat, stir-fry chicken 4–5 minutes until lightly browned; remove. 4) Stir-fry pepper and onion 3–4 minutes until slightly softened, add garlic 30 seconds. 5) Return chicken, add noodles and soy sauce, toss 1–2 minutes until heated through. Adjust seasoning and serve.

Tips & variations

Tips: Use pre-cooked or cooled noodles to prevent clumping; keep the pan hot for quick searing. Variations: add sliced carrot, snap peas, or bok choy; finish with a drizzle of sesame oil, chili flakes or a splash of rice vinegar. To make it saucier, mix 1 tbsp oyster sauce + 1 tsp sugar with the soy before adding.

Ingredients

  • 8 oz noodles
  • 1 lb boneless skinless chicken breast, sliced thin
  • 1 tbsp vegetable oil
  • 1 medium red bell pepper sliced
  • 1 medium yellow onion sliced
  • 2 cloves garlic minced
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Cook noodles according to package instructions, drain and set aside.
  2. Pat chicken dry, season with salt and pepper.
  3. Heat vegetable oil in a large skillet or wok over medium-high heat.
  4. Add chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes; remove and set aside.
  5. Add bell pepper and onion to the pan and stir-fry until slightly softened, about 3-4 minutes.
  6. Add minced garlic and cook 30 seconds until fragrant.
  7. Return chicken to the pan, add noodles and soy sauce.
  8. Toss everything together until well coated and heated through, 1-2 minutes.
  9. Adjust seasoning to taste and serve immediately.

FAQs

What oil and heat level should I use? Use any neutral oil (canola, peanut) or sesame oil for flavor; heat should be medium-high so chicken browns quickly.
How long will leftovers keep and how should I reheat? Store cooled leftovers in an airtight container in the fridge up to 3 days; reheat in a skillet with a splash of water or oil to revive texture.
Can I prep or cook parts ahead for a faster dinner? Yes—cook chicken and vegetables separately and refrigerate; combine and toss with noodles in a hot pan for 1–2 minutes before serving.