Chicken Stir Fry Noodles

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 (or all 10 of my Trader Joe’s noodle recipes).

Hope to see you back here soon. – Mason

5 from 1 vote

Servings: 2 Servings

Chicken Stir Fry Noodles

By Mason Woodruff

Stir fried veggies with teriyaki chicken and knife cut noodles.

Prep: 5 minutes mins

Cook: 15 minutes mins

Total: 20 minutes mins

SaveSaved Pin Rate Print

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Email *

Permalink Post Title

Save

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.

Notes

Chicken – Rotisserie chicken would be the easiest 1:1 swap for TJ’s “Just Chicken” product. To use fresh chicken breast, dice and cook the chicken in the pan first before setting aside to add back to the pan after stir frying the veggies all the same. 

Noodles – Any instant noodles with a sauce packet works here. Momofuku sesame miso noodles are probably the closest substitute I’ve tried. You can also use noodles without sauce packets and just add more Soyaki sauce (maybe another 2-3 tablespoons). 

Stir Fry Veggies – The TJ’s blend has broccoli florets, cabbage, bok choy, and snow peas, in case you’re going with a DIY blend. 

Ginger – If you want to keep the cutting board completely clean, add 1-2 frozen cubes of crushed ginger to the sauce.

Nutrition

Serving: 1serving, Calories: 565kcal, Carbohydrates: 72g, Protein: 43g, Fat: 13g, Fiber: 5g

Like this? Leave a comment below!