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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, simple steps for a weeknight dinner.

Why this recipe works

A quick, weeknight stir-fry of thinly sliced chicken, bell pepper, and onion tossed with noodles and soy sauce. Suits cooks who want a fast, balanced meal with familiar pantry ingredients. This recipe is simple to scale and adapts well to other vegetables or a dash of chili for heat.

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Key takeaways

Ready in ~25 minutes (15 prep, 10 cook).
Use thinly sliced chicken for fast, even cooking.
High heat and minimal stirring keep noodles crisp-tender.

Recipe guide

A quick, weeknight stir-fry of thinly sliced chicken, bell pepper, and onion tossed with noodles and soy sauce. Suits cooks who want a fast, balanced meal with familiar pantry ingredients. This recipe is simple to scale and adapts well to other vegetables or a dash of chili for heat.

A 25-minute stir-fry that uses thin-sliced chicken for fast, even cooking.

  • Ready in ~25 minutes (15 prep, 10 cook).
  • Use thinly sliced chicken for fast, even cooking.
  • High heat and minimal stirring keep noodles crisp-tender.

Ingredients & Prep

Gather: 8 oz noodles, 1 lb thin-sliced chicken breast, 1 tbsp vegetable oil, 1 red bell pepper sliced, 1 yellow onion sliced, 2 cloves garlic minced, 1 tbsp soy sauce, 1/2 tsp salt, 1/4 tsp black pepper. Prep time: 15 minutes. Cook time: 10 minutes.

Quick Protein & Noodles

Cook noodles per package but stop 1 minute early; drain and set aside. Heat oil in a large skillet or wok over high heat. Add chicken in a single layer, season with salt and pepper, and stir-fry until just cooked (~3–4 minutes). Push chicken to the side.

Finish & Serve

Add bell pepper and onion to the hot pan, stir-fry 2–3 minutes until tender-crisp, add garlic and cook 30 seconds. Return chicken, add noodles and soy sauce, toss to combine over high heat 1–2 minutes. Adjust seasoning and serve immediately.

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

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FAQs

Can I use pre-cooked chicken? Yes — use cooked shredded chicken or rotisserie; add it at the end to warm through so it doesn't dry.
How long will leftovers last? Store in an airtight container in the fridge for 3–4 days; reheat briefly in a skillet to keep texture.
Can I switch the noodles or par-cook them differently? Boil noodles a minute less than package directions so they finish in the pan; substitute rice noodles or udon but adjust cook time.