Stir-Fried Chicken and Noodles

Recipe by Dancer

This is a recipe I got out of a newspaper a few years ago, we make it often and enjoy it everytime.

Top Review by Hey Jude

I made this for dinner last night and my family really liked it. I made a few minor changes: used 1 tsp. fresh, minced ginger for the ground ginger, had to use frozen pea pods because the fresh ones at my store looked awful, and used some fresh Chinese egg noodles that I had on hand instead of spaghetti. Turned out great and I'll make it again! Thanks Dancer for a good, after work recipe!

Ingredients Nutrition


  1. Combine first seven ingredients; set aside 3/4 cup.
  2. Place chicken in remaining marinade.
  3. Refrigerate 30 minutes.
  4. Drain chicken and discard marinade.
  5. Stir-fry chicken in 2 teaspoons oil until no longer pink.
  6. Remove and keep warm.
  7. Stir-fry broccoli and carrots in remaining oil.
  8. Add cabbage and peas.
  9. Stir-fry until tender crisp.
  10. Meanwhile cook pasta according to directions.
  11. Combine cornstarch and reserved marinade; add to vegetable mixture.
  12. Bring to a boil; stir and cook until thickened.
  13. Add drained pasta and chicken to mixture; cook until heated through.

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