30-Minute Sesame Chicken Noodle Stir-Fry

By William Archey 19 Dec, 2019

30-MINUTE SESAME CHICKEN NOODLE STIR-FRY Recipe

Prep time: 15 MINUTES | Cook time: 15 MINUTES | Total time: 30 MINUTES | Yield: 4 -6 SERVINGS

DESCRIPTION

This 30-Minute Sesame Chicken Noodle Stir-Fry recipe is quick and easy to make, easy to customize with whatever fresh veggies or greens you have on hand, and it’s tossed with the most delicious sesame-soy vinaigrette!

INGREDIENTS

CHICKEN NOODLE STIR-FRY INGREDIENTS:

7 ounces rice noodles
3 tablespoons peanut oil (or olive oil), divided
2 boneless skinless chicken breasts, thinly-sliced
salt and pepper
2 cups broccoli florets, chopped into bite-sized pieces (about 1 small head of broccoli)
2/3 cup shredded carrots
1 red bell pepper, cored and thinly-sliced
8 ounces baby bella* mushrooms, thinly sliced
1 cup roughly-chopped collard greens**, tough stems removed
1 batch stir-fry sauce (see below)
toppings: thinly-sliced green onions, toasted sesame seeds

STIR-FRY SAUCE INGREDIENTS:

1/4 cup low-sodium soy sauce
2 tablespoons rice wine vinegar
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1/2 teaspoon ground ginger
optional: 1-3 teaspoons chili garlic sauce, to taste

INSTRUCTIONS

TO MAKE THE CHICKEN NOODLE STIR-FRY:

Cook noodles according to package instructions. Drain and set aside.
In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add chicken and season evenly with a generous pinch of salt and pepper. Cook the chicken, stirring and flipping occasionally, for until it is just cooked through and no longer pink on the inside (about 3-5 minutes). Transfer chicken with a slotted spoon to a separate plate, and set aside.
Add the remaining 2 tablespoons oil to the saute pan, and increase heat to high. Add broccoli, carrots, bell pepper and mushrooms, and saute for 5 minutes, or until they reach your desired level of softness.
Add in the collard greens, sauce, cooked chicken, noodles, and immediately toss to combine. Continue cooking for 2 minutes, stirring frequently, until the greens have wilted a bit.
Remove from heat and serve immediately, garnished with your desired toppings.

TO MAKE THE STIR-FRY SAUCE:

Whisk all ingredients together until combined. Then whisk in as much chili garlic sauce as you’d like.

NOTES

*You could really use just about any mushrooms here — baby bella, white button, shiitakes, or a combination!
**Feel free to sub in whatever greens you have on hand here — fresh spinach, kale, chard, or mustard greens.