💡 Recipe Highlights
- •The Stir-Fry: Asian mie noodles tossed with tender pan-seared chicken breast, fresh veggies, and a savory soy sauce marinade.
- •Time Saver: A super fast, budget-friendly weeknight dinner that’s practically foolproof—even for beginner cooks!
- •How It’s Made: The noodles and veggies cook directly in your Thermomix® while you get the chicken nice and golden in a skillet.
Welcome to your new go-to weeknight dinner: super easy and delicious Asian Chicken Noodles!
This dish is perfect for those crazy busy nights when you need a quick, mouthwatering meal that comes together in a flash.
Packed with juicy tender chicken, crisp-tender veggies, and savory noodles, this takeout classic made with your Thermomix® is guaranteed to be a total crowd-pleaser.
In my easy step-by-step recipe, I’ll show you just how quick and effortless it is to whip up this delicious Asian chicken noodle stir-fry right in your Thermomix®.
What Are Asian Chicken Noodles?
Asian chicken noodles are a delicious, easy takeout-style stir-fry made with juicy bite-sized chicken, fresh veggies, and savory mie noodles.
This recipe is absolute perfection for anyone craving a fast, flavorful weeknight meal.
Why You’ll Love These Asian Chicken Noodles:
- Packed with amazing flavor.
- Budget-friendly, using simple and affordable pantry staples.
- Super quick to throw together on busy nights.
- Total beginner-friendly and practically foolproof.
- A gorgeous dish that looks as good as it tastes!
- A guaranteed hit with the whole family.
My Top Tips for the Best Asian Chicken Noodles
Stick with fresh veggies and chicken for the absolute best flavor and texture.
Make sure to cook the chicken evenly so it gets a delicious, golden brown sear on the outside.
Feel free to customize the vegetables based on what you have sitting in your fridge.
Keep a close eye on your noodles so they stay perfectly al dente and don’t end up mushy.
Swap in tofu for the chicken if you want to keep things vegetarian!
Feel free to play around with different spices to tailor the flavor to your liking.
Prep all your ingredients ahead of time to make cook time a total breeze.
Toss in extra veggies to pack in even more wholesome goodness.
Leftovers store beautifully and reheat like a dream for lunch the next day.
Enjoy this dish as a satisfying main course or as a side alongside your favorite Asian-inspired meals.
Can You Make This Ahead of Time and Store Leftovers?
Absolutely! Store any leftovers in an airtight container in the fridge, and they’ll stay fresh and tasty for 2 to 3 days.
If you want to freeze it, just divide the noodles into meal-prep containers and freeze for up to 1 to 2 months. Thaw in the fridge overnight before reheating!
Easy Ways to Customize This Recipe
Not feeling chicken? Swap it out for thin slices of flank steak, beef, or juicy shrimp.
Load it up with extra veggies like broccoli florets, bell peppers, or bamboo shoots.
Have fun experimenting with different sauces—a classic sweet and sour sauce or a creamy peanut sauce works amazingly here.
To make it vegetarian or plant-based, simply sub the meat for crispy tofu or tempeh.
What to Serve with This Dish
This recipe is totally a complete meal on its own, but if you want to round things out, try pairing it with a quick cucumber salad or some crispy spring rolls for a fun dinner spread!
Asian Chicken Noodle FAQs
What Ingredients Do You Need for Asian Chicken Noodles?
- 1 red onion
- 1 garlic clove
- 1 small knob fresh ginger
- 1 carrot
- 20 g sesame oil
- 150 g Mie noodles (or ramen noodles)
- 450 g water
- 40 g soy sauce
- 1 tsp Chinese five-spice powder
- 1 tbsp tomato paste
- 1 tsp salt + a dash of black pepper
- 1⁄2 red bell pepper
- 1 jar stir-fry vegetables (drained weight approx. 6 oz / 175 g)
- 10.5 oz (300 g) chicken breast
For garnish:
- fresh chives, chopped
- sesame seeds
Note: You’ll find the exact measurements and full step-by-step instructions in the printable recipe card further down the page!
How to Make Asian Chicken Noodles
Prep Work:
Cut the chicken breast into bite-sized pieces and cook them in a skillet until browned. Remove from the heat and set aside.
Instructions:
Peel the onion, garlic clove, and fresh ginger.
Quarter the onion, then halve the garlic clove and ginger.
Add them all to the mixing bowl and chop for 5 sec / speed 7.
Scrape down the sides of the bowl with your spatula.
Peel the carrot, cut it into chunks, and add it to the bowl. Chop for 6 sec / speed 5.
Scrape down the sides again, pour in 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 noodles into the mixing bowl.
Gently press the noodles down so they’re submerged in the liquid.
Cook for 6 min / 212°F (100°C) / Reverse / Soft speed.
Meanwhile, wash, dry, seed, and dice the bell pepper, and drain the Asian stir-fry veggies.
Once the timer goes off, add them to the bowl, give everything a quick stir with your spatula, and cook for another 4 min / 212°F (100°C) / Reverse / speed 1.
Now, add the cooked chicken breast pieces, toss gently to combine, and let everything rest for a few minutes so the flavors can meld.
Divide into bowls and garnish with chopped fresh chives and sesame seeds.
Enjoy!
Note: You’ll find the exact ingredient amounts and step-by-step printable directions further down in the recipe card.
The prep and cook times listed below are an average estimate.
Happy cooking!
If you enjoyed this quick Asian Chicken Noodle recipe, you’ll definitely want to check out my flavorful glass noodle salad! 🙂
Enjoy, Christoph
P.S. Don’t want to miss a recipe? Be sure to follow me on Pinterest or Instagram ❣
Did you give this recipe a try?
If you loved it, I’d really appreciate it if you left a comment and rated it 5 stars! 🙂
Asian noodles with chicken
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Ingredients
- 1 Red onion
- 1 Garlic clove
- 1 Small piece of ginger
- 1 Carrot
- 20 g Sesame oil
- 150 g Mie noodles
- 450 g Water
- 40 g Soy sauce
- 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
In addition:
- Chives For garnishing
- Sesame seeds For garnishing
Instructions
Preparations:
- Cut the chicken tenders into pieces and fry in a pan. Then set aside.
Preparation:
- Peel 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.
- Then peel the carrot and add it in pieces. 6 sec. / chop at level 5.
- Push down again with the spatula, add the sesame oil and fry for 2 mins. / 100° / level 1 steam.
- Then add the water, soy sauce, tomato puree, spices and the coarsely chopped mie noodles to the mixing bowl.
- Press the noodles down gently so that they are submerged in the liquid. Then 6 min. / 100° / anticlockwise rotation / gentle stirring setting.
- In 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.
- Now add the fried chicken tenders, mix and leave to stand for a few minutes.
- Serve on plates and garnish with chives and sesame seeds.
Asian noodles with chicken
Click stars to rate now
Ingredients
- 1 Red onion
- 1 Garlic clove
- 1 Small piece of ginger
- 1 Carrot
- 20 g Sesame oil
- 150 g Mie noodles
- 450 g Water
- 40 g Soy sauce
- 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
In addition:
- Chives For garnishing
- Sesame seeds For garnishing
Instructions
Preparations:
- Cut the chicken tenders into pieces and fry in a pan. Then set aside.
Preparation:
- Peel 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.
- Then peel the carrot and add it in pieces. 6 sec. / chop at level 5.
- Push down again with the spatula, add the sesame oil and fry for 2 mins. / 100° / level 1 steam.
- Then add the water, soy sauce, tomato puree, spices and the coarsely chopped mie noodles to the mixing bowl.
- Press the noodles down gently so that they are submerged in the liquid. Then 6 min. / 100° / anticlockwise rotation / gentle stirring setting.
- In 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.
- Now add the fried chicken tenders, mix and leave to stand for a few minutes.
- Serve on plates and garnish with chives and sesame seeds.
