Chicken Stir Fry Noodles

Stir fried veggies with teriyaki chicken and knife cut noodles.

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: Servings

Calories: 565kcal

Author: Mason Woodruff

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.

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