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Stir-Fry Chicken Noodles

Have you ever wondered how that Chinese food place down the street makes their noodles? Wonder no more, with this easy recipe you can make in just 20 minutes.

Serves 4
Ready in 20 mins
Prep time 5 mins
Cooking time 15 mins
353 calories per serving


> 1 (6 –8 oz) pkg udon noodles
> ½ lb boneless skinless chicken breast
> 1 tbsp canola oil
> 1 tbsp minced garlic
> ½ cup low-sodium stir-fry sauce or low-sodium teriyaki sauce
> 1 (12 oz) pkg snow peas
> 1 (8 oz) can bamboo shoots, drained
> 2 cups fresh baby spinach
> 2 tbsp sesame seeds


Prepare noodles according to package directions. Drain and rinse under cold, running water.
Meanwhile, cut the chicken into thin strips. Heat a wok or large nonstick skillet over medium-high heat. Add the oil and the chicken. Cook for 2–3 min. or until lightly browned. Add the garlic and continue to cook for 1–2 min.
Add the teriyaki sauce and continue to cook for 1–2 min. or until sauce is bubbling. Add snow peas and bamboo shoots. Cook, stirring often, for another 2 min., or until peas are bright green. Add the noodles and mix well to combine.
Toss in the fresh spinach. Divide onto 4 plates and garnish with sesame seeds.


Look for udon noodles and bamboo shoots in the International Foods Aisle.

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