💡 Recipe Highlights
- •The Dish: Asian-style stir-fry noodles tossed with pan-seared chicken breast, fresh crisp veggies, and a savory soy sauce.
- •Time & Prep: A super quick, budget-friendly weeknight meal that’s beginner-friendly and foolproof.
- •Method: The noodles and veggies cook right in your Thermomix® while you quickly sear the chicken in a skillet.
Welcome to your new favorite go-to dinner: fast, easy, and completely delicious Asian Chicken Stir-Fry Noodles!
This recipe is a lifesaver when you want a flavorful, wholesome meal on the table in practically no time at all.
Loaded with tender chicken pieces, crisp veggies, and savory, sauce-coated noodles, this takeout classic made right in your Thermomix® is pure comfort in a bowl.
In this super easy recipe, complete with clear step-by-step instructions, I’ll show you how to whip up this delicious Asian chicken noodle stir-fry right in your Thermomix® in no time at all!
What Are Asian Chicken Noodles?
Asian chicken noodles are a delicious, quick stir-fry made with juicy bite-sized chicken, crisp fresh veggies, and savory mie noodles tossed in a flavorful sauce.
It’s the ultimate go-to recipe when you need a fast, flavorful weeknight dinner on the table ASAP.
These Asian Chicken Noodles Are:
- Packed with rich, mouthwatering flavor.
- Budget-friendly, using simple everyday ingredients.
- Perfect for quick and easy weeknight meals.
- Super beginner-friendly—anyone can make it!
- Totally restaurant-worthy and impressive.
- A total crowd-pleaser that the whole family will love.
My Best Tips for Making Asian Chicken Noodles
Stick with fresh ingredients whenever possible—it makes all the difference in flavor and crunch!
Make sure to brown the chicken evenly in the skillet so you get those delicious, golden-crispy edges.
Feel free to swap in your favorite veggies based on what you have in the fridge.
Keep an eye on your noodles so they don’t overcook—you want them perfectly tender with just a little bite!
Feel free to swap out the chicken for tofu if you’re looking for a vegetarian option!
Don’t be afraid to play around with different spices to tweak the flavor to your liking.
Knock out your prep work ahead of time to make cooking super fast and stress-free.
Toss in extra veggies to pack in even more nutrients and crunch!
Leftovers save like a dream and are super easy to reheat for lunch the next day.
Enjoy this as a hearty main meal or serve it up as a tasty side dish alongside your favorite Asian-inspired recipes.
Can You Make This Ahead of Time and Store Leftovers?
You bet! Any leftovers will keep great in an airtight container in the fridge for 2 to 3 days.
If you’d like to freeze it, simply divide the dish into airtight containers and store in the freezer for up to 1 to 2 months.
Easy Recipe Variations
Not feeling chicken? Swap it out for thinly sliced beef or juicy shrimp.
Load up on extra veggies like broccoli florets or crisp bamboo shoots.
Mix things up with different sauces—a sweet-and-sour sauce or a rich peanut sauce both taste amazing here!
For a plant-based option, simply replace the meat with tofu or tempeh.
What to Serve with This Dish
This dish is completely satisfying all on its own, but if you want to mix things up, it pairs amazingly with a quick cucumber salad or some crispy spring rolls!
Frequently Asked Questions About Asian Chicken Noodles
What You’ll Need for Asian Chicken Noodles
- 1 red onion
- 1 clove garlic
- 1 small piece fresh ginger
- 1 carrot
- 20 g sesame oil
- 150 g Mie noodles
- 450 g water
- 40 g soy sauce
- 1 tsp Chinese five-spice powder
- 1 tbsp tomato paste
- 1 tsp salt + fresh black pepper to taste
- 1⁄2 red bell pepper
- 1 jar Asian-style stir-fry vegetables (drained weight approx. 6 oz / 175 g)
- 10.5 oz (300 g) chicken breast
To garnish:
- Fresh chives, chopped
- Sesame seeds
Note: You’ll find the exact measurements and full step-by-step instructions down below in the printable recipe card!
How to Make Asian Chicken Noodles
Prep Work:
Cut the chicken breast into bite-sized pieces and cook them in a skillet over medium-high heat until golden brown. Once cooked through, set aside for now.
Instructions:
Peel the onion, garlic clove, and ginger.
Quarter the onion, and cut the garlic clove and ginger in half.
Add everything to the mixing bowl and chop for 5 sec / speed 7.
Scrape down the sides of the bowl with a spatula.
Peel the carrot, chop it into chunks, and add to the bowl. Chop for 6 sec / speed 5.
Scrape down the sides again, add the sesame oil, and sauté for 2 min / 212°F (100°C) / speed 1.
Next, add the water, soy sauce, tomato paste, spices, and roughly broken mie (or ramen) noodles into the mixing bowl.
Gently press the noodles down so they are submerged in the liquid.
Cook for 6 min / 212°F (100°C) / Reverse / Gentle Stirring Speed.
Meanwhile, wash, dry, seed, and dice the bell pepper, and drain the canned stir-fry veggies.
Once the timer goes off, add the bell pepper and stir-fry veggies, give everything a gentle mix with the spatula, and cook for another 4 min / 212°F (100°C) / Reverse / speed 1.
Now fold in the cooked chicken breast pieces, stir well, and let it rest for a few minutes to soak up all those delicious flavors.
Divide into bowls and garnish with sliced green onions and sesame seeds.
Enjoy!
Note: You’ll find the full ingredient measurements and step-by-step instructions down in the recipe card.
The listed prep and cook times are average estimates.
Happy cooking!
If you loved this quick recipe for Asian Chicken Noodles, you might also enjoy my colorful glass noodle salad! 🙂
Best,
Christoph
P.S. Don’t want to miss a single recipe? Be sure to follow me over on Pinterest or Instagram ❣
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Asian noodles with chicken
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Start cookingIngredients
- 1 Red onion
- 1 Garlic clove
- 1 Small piece of ginger
- 1 Carrot
- 20 g Sesame oil (approx. 0.5 oz)
- 150 g Mie noodles (approx. 5.5 oz)
- 450 g Water (approx. 16 oz)
- 40 g Soy sauce (approx. 1.5 oz)
- 1 Tsp 5-spice powder
- 1 Tbsp Tomato paste
- 1 Tsp Salt and pepper
- ½ Bell pepper red
- 1 Jar Chinese vegetables Drained weight 175 g
- 300 g Chicken tenders (approx. 10.5 oz)
In addition:
- Chives For garnishing
- Sesame seeds For garnishing
Instructions
Preparations:
- 300 g Chicken tendersCut the chicken tenders into pieces and fry in a pan. Then set aside.
Preparation:
- 1 Red onion, 1 Garlic clove, 1 Small piece of gingerPeel the onion, garlic clove and ginger. Quarter the onion, halve the garlic clove and ginger.
- Put everything into the mixing bowl and mix for 5 seconds. / chop at level 7.
- Push down with the spatula.
- 1 CarrotThen peel the carrot and add it in pieces. 6 sec. / chop at level 5.
- 20 g Sesame oilPush down again with the spatula, add the sesame oil and fry for 2 mins. / 100° / level 1 steam.
- 150 g Mie noodles, 450 g Water, 40 g Soy sauce, 1 Tsp 5-spice powder, 1 Tbsp Tomato paste, 1 Tsp Salt and pepperThen add the water, soy sauce, tomato puree, spices and the coarsely chopped mie noodles to the mixing bowl.
- 150 g Mie noodlesPress the noodles down gently so that they are submerged in the liquid. Then 6 min. / 100° / anticlockwise rotation / gentle stirring setting.
- ½ Bell pepper, 1 Jar Chinese vegetablesIn the meantime, wash the peppers, pat dry, deseed and dice them and drain the Chinese vegetables.
- Once the time has elapsed, add the mixture, mix roughly with a spatula and cook for a further 4 minutes. / 100° / counter-clockwise rotation / level 1.
- 300 g Chicken tendersNow add the fried chicken tenders, mix and leave to stand for a few minutes.
- Chives, Sesame seedsServe on plates and garnish with chives and sesame seeds.
