Trader Joe’s puts high protein cooking on easy mode if you know what to shop for. These stir fry noodles are made with their cooked chicken breast, Soyaki sauce, peeled ginger, stir fry veggie blend, and instant noodles. Five ingredients and about 15 minutes, that’s all you need!
This is the tenth recipe in a series using Trader Joe’s knife cut noodles. I’ve paired the noodles with every type of protein like shaved steak and ground chicken to creamy sauces with gochujang and tahini. These noodles are versatile.
Not a Trader Joe’s regular? No problem. You can find similar ingredients in any grocery store. I’ve included substitution notes in the recipe card below, per usual.
Let me know in the comments if you have any questions about ingredient swaps, cooking process, or anything else. Otherwise, I hope you dig the noodle stir fry.
And if you are a TJ’s regular looking to make more high protein meals, check out my collection of high protein Trader Joe’s recipes. Hope to see you back here soon. – Mason
Chicken Stir Fry Noodles
Ingredients
- 2 packs (95g each) Trader Joe's Squiggly Knife Cut Style Noodles
- 8 oz Stir Fry Veggie Blend
- 1" piece Peeled Ginger cut into matchsticks
- 8 oz Cooked Chicken Breast cut into bite size pieces (I used TJ's Just Chicken)
- 2 Tablespoons Teriyaki Sauce I used TJ's Soyaki Sauce
Instructions
- Cook the instant noodles, drain, and set aside.
- Heat the olive oil in a large pan over medium-high heat. Add the stir fry veggies and toss to coat. Cook for 4-5 minutes, stirring a few times until the veggies are tender crisp and browning in spots.
- Add the ginger and cook for another minute until fragrant.
- Add the chicken and cook until heated through, another 1-2 minutes.
- Add the teriyaki sauce, cooked noodles, and noodle sauce packets. Toss everything together until evenly coated in the sauce. Garnish with toasted sesame seeds, sliced green onion, and crunchy chili onion or chili oil, if desired.
