11 Must-Try Chicken and Noodle Recipes Your Family Will Love

Chicken and noodles are a classic and comforting combination, and if you’re like me, you’ve probably tried many variations before. But in this collection, I’ve carefully selected chicken and noodle recipes that are not only flavorful but sure to be crowd-pleasers. Personally, I’m a big fan of chicken with noodles, and these recipes include additional ingredients that take the taste to the next level—making each dish even more enjoyable.

5 Ingredient Crockpot Chicken And Noodles

Chicken Noodle Stir Fry

Ingredients:

For the Stir Fry:

• 8 oz (225g) egg noodles or lo mein noodles
• 2 tablespoons vegetable oil (or sesame oil for extra flavor)
• 1 lb (450g) boneless skinless chicken breast or thighs, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 cup shredded carrots
• 3 green onions, chopped (white and green parts separated)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (optional)
  

For the Sauce:

• 1/4 cup soy sauce (low sodium recommended)
• 2 tablespoons oyster sauce (for richness and depth)
• 1 tablespoon hoisin sauce (adds sweetness and umami)
• 1 tablespoon honey or brown sugar
• 1 tablespoon rice vinegar or apple cider vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch + 2 tablespoons water (to thicken)
  

Instructions:

Step 1: Cook the Noodles

1. Cook the noodles according to the package instructions.
2. Drain and rinse under cold water to stop the cooking process. Set aside.
   

Step 2: Prepare the Sauce

1. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, honey, rice vinegar, sesame oil, and cornstarch slurry (cornstarch + water).
2. Set the sauce aside.
   

Step 3: Stir-Fry the Chicken

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the sliced chicken and cook for 5–6 minutes, until browned and cooked through.
3. Remove the chicken from the pan and set aside.
   

Step 4: Stir-Fry the Vegetables

1. In the same pan, add another tablespoon of oil.
2. Add garlic, ginger (if using), white parts of the green onion, bell pepper, broccoli, and carrots.
3. Stir-fry for 3–4 minutes until just tender but still crisp.
   

Step 5: Combine Everything

1. Return the cooked chicken to the pan.
2. Add the noodles and pour the prepared sauce over everything.
3. Toss everything together for 2–3 minutes over medium heat until the sauce thickens and everything is evenly coated.
   

Step 6: Serve

1. Remove from heat and garnish with chopped green onions (green parts) and sesame seeds if desired.
2. Serve hot and enjoy!

Sweet and Spicy Hot Chili Chicken Noodles

For the Noodles & Chicken:

• 8 oz (225g) noodles (lo mein, spaghetti, or rice noodles)
• 1 lb (450g) boneless skinless chicken breast or thighs, thinly sliced
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• Salt and pepper, to taste
• 2 green onions, chopped (separate white and green parts)
• 4 cloves garlic, finely minced
• 1 teaspoon fresh ginger, grated (optional)
  

For the Sweet & Spicy Garlic Sauce:

• 1/4 cup low-sodium soy sauce
• 2 tablespoons honey (or brown sugar)
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon sriracha (adjust to taste)
• 1 tablespoon chili garlic sauce 
• 1/2 teaspoon sesame oil
• 2 tablespoons water
  

 Instructions:

Step 1: Cook the Noodles

1. Cook the noodles according to package directions until al dente.
2. Drain and rinse with cold water to stop the cooking process. Set aside.
   

Step 2: Prepare the Chicken

1. Toss the sliced chicken with cornstarch, salt, and pepper in a bowl.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
3. Add the chicken and stir-fry for 5–6 minutes, or until golden brown and cooked through. Remove chicken from pan and set aside.
   

Step 3: Stir-Fry the Vegetables

1. In the same pan, add another tablespoon of oil.
2. Add garlic, ginger, white parts of green onion, and carrots.
3. Stir-fry for 2–3 minutes until veggies are slightly softened and fragrant.
   

Step 4: Make the Sauce

1. While veggies cook, whisk together all sauce ingredients in a bowl: soy sauce, honey, vinegar, sriracha, chili garlic sauce, hoisin, sesame oil, and water.
   

Step 5: Combine Everything

1. Return the cooked chicken to the skillet with the veggies.
2. Add the cooked noodles and pour in the sauce.
3. Toss everything well to combine. Cook for 2–3 minutes until everything is evenly coated and the sauce thickens slightly.
   

Step 6: Garnish and Serve

1. Remove from heat and garnish with green onion tops and sesame seeds (optional).
2. Serve hot with a squeeze of lime or extra chili sauce if desired.
   

 Satay Chicken Noodles

Ingredients

For the Noodles & Chicken:

• 8 oz (225g) noodles
• 1 lb (450g) boneless skinless chicken breast or thighs, thinly sliced
• Salt and pepper, to taste
• 2 tablespoons vegetable oil (divided)
• 1 cup shredded carrots
• ¼ green cabbage
  

For the Satay Sauce:

• 1/3 cup creamy peanut butter (unsweetened is best)
• 2 tablespoons soy sauce
• 1 tablespoon sweet chili sauce or honey
• 1 tablespoon lime juice or rice vinegar
• 1/3 cup coconut milk or water (for desired sauce consistency)
  

Step 1: Cook the Noodles

1. Boil noodles according to package instructions until al dente.
2. Drain, rinse under cold water, and set aside.
   

Step 2: Prep the Chicken

1. Toss sliced chicken with a pinch of salt, and pepper.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
3. Stir-fry chicken for 5–6 minutes until cooked through and golden. Remove and set aside.
   

Step 3: Cook the Veggies

1. In the same pan, add remaining oil.
2. Stir-fry (if using),, carrots for 2–3 minutes until slightly tender but still crisp.
   

Step 4: Make the Satay Sauce

1. In a small bowl, whisk together: peanut butter, soy sauce, sweet chili sauce (or honey),lime juice, and coconut milk.
2. Stir until smooth. Add water to thin it if needed.
   

Step 5: Combine Everything

1. Return chicken to the pan with the veggies.
2. Add the cooked noodles and pour the satay sauce over everything.
3. Toss gently to coat the noodles and chicken evenly.
4. Cook for another 1–2 minutes to heat through and blend flavors.
   

Step 6: Garnish and Serve

1. Sprinkle with chopped green onions, crushed peanuts, and a squeeze of lime if desired.
2. Serve hot and enjoy the creamy, spicy-sweet flavor!
   

Chicken and Black Bean Noodle Stir-Fry

 Ingredients

• 8 oz (225g) egg noodles or rice noodles
• 1 lb (450g) boneless skinless chicken breast or thighs, thinly sliced
• 1 tablespoon soy sauce (for marinating the chicken)
• Salt and pepper, to taste
• 2 tablespoons vegetable oil, divided
• 1/2 onion, sliced
• 1 teaspoon fresh ginger, minced (optional, for extra aroma
• 2 cloves garlic, minced (optional but recommended)
• 2–3 tablespoons black bean sauce (adjust to taste; use store-bought or homemade)

Instructions

Step 1: Cook the Noodles

1. Bring a pot of water to a boil and cook the noodles according to the package instructions.
2. Once done, drain and rinse under cold water to stop the cooking process.
3. Set aside.
   

Step 2: Marinate the Chicken

1. In a bowl, combine the sliced chicken with 1 tablespoon soy sauce, a pinch of salt and pepper, and mix well.
2. Let it sit for 10–15 minutes while you prepare the rest of the ingredients.
   

Step 3: Stir-Fry the Chicken

1. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
2. Add the marinated chicken and stir-fry for 5–6 minutes, until fully cooked and lightly golden.
3. Remove the chicken from the pan and set aside.
   

Step 4: Cook the Aromatics and Onion

1. In the same pan, add the remaining 1 tablespoon oil.
2. Sauté the onion for about 2 minutes until slightly soft.
3. Add minced garlic and ginger (if using), and stir-fry for another 30 seconds until fragrant.
   

Step 5: Add Chicken and Sauce

1. Return the cooked chicken to the pan with the onion mixture.
2. Add 2–3 tablespoons black bean sauce (adjust to your taste). Stir everything to coat the chicken and onions evenly.
3. Cook for 1–2 minutes to let the flavors blend.
   

Step 6: Toss with Noodles

1. Add the cooked noodles into the pan.
2. Toss everything together for another 1–2 minutes, until the noodles are heated through and well coated in sauce.

Chinese-Style Chicken Noodles with Green Beans, Pak Choi, and Peas

Ingredients:

• 8 oz (225g) egg noodles or wheat noodles (or rice noodles if preferred)
• 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
• 1 tablespoon soy sauce (for marinating chicken)
• Salt and pepper, to taste
• 2 tablespoons neutral oil (like vegetable or peanut oil)
• 2 cups green beans, trimmed and halved
• 1 cup green peas (fresh or frozen)
• 2 small heads pak choi (bok choy), chopped or halved lengthwise if baby pak choi
• 1 tablespoon dark soy sauce
• 1 teaspoon sugar or honey
  

Instructions:

1. Marinate the Chicken

• In a bowl, toss the thinly sliced chicken with 1 tablespoon soy sauce, a pinch of salt, and black pepper.
• Let it sit to marinate for about 10–15 minutes while you prep the vegetables and cook the noodles.
  

2. Cook the Noodles

• Bring a pot of water to a boil. Cook 8 oz noodles according to package directions until al dente.
• Drain, rinse under cold water to stop cooking, and toss with a drop of oil to prevent sticking. Set aside.
  

3. Stir-Fry the Chicken

• In a large wok or deep skillet, heat 1 tablespoon of oil over medium-high heat.
• Add the marinated chicken and stir-fry for 5–6 minutes, until golden and fully cooked through.
• Remove chicken from the wok and set aside.
  

4. Stir-Fry the Vegetables

• Add the remaining 1 tablespoon of oil to the same wok.
• Add green beans and peas, stir-fry for 3–4 minutes, until they begin to soften.
• Add pak choi and cook for another 2–3 minutes, just until it begins to wilt.
  

5. Combine Everything

• Return the cooked chicken to the wok with the vegetables.
• Add the cooked noodles, 1 tablespoon dark soy sauce, and 1 teaspoon sugar or honey.
• Toss everything together over medium-high heat for 2–3 minutes, until the sauce evenly coats the noodles and everything is heated through.
  

6. Serve

• Taste and adjust seasoning with extra soy sauce, if needed.
• Serve hot, garnished with sesame seeds or chopped scallions if desired.

Healthy Sesame Noodles with Chicken and Broccoli

Ingredients 

For the Sauce:

• ¼ cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tablespoons toasted sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1–2 teaspoons sriracha or chili garlic sauce (optional for heat)
  

For the Noodles and Toppings:

• 8 oz whole wheat pasta (or whole grain pasta of your choice)
• 2 cups broccoli florets
• 1 tablespoon olive oil or avocado oil
• 1 pound boneless skinless chicken breast or thighs, cut into bite-sized strips
• Salt and pepper, to taste
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds

 Instructions

Step 1: Cook the Pasta and Broccoli

1. Bring a large pot of salted water to a boil.
2. Add the whole pasta and cook according to the package instructions.
3. In the last 2–3 minutes of cooking, add the broccoli florets to the pot with the pasta to blanch them.
4. Drain the pasta and broccoli together, rinse with cold water to stop the cooking process, and set aside.
   

Step 2: Make the Sesame Sauce

1. In a small bowl, whisk together:
   
   • ¼ cup soy sauce
   • 2 tablespoons toasted sesame oil
   • 1 tablespoon rice vinegar
   • 1 tablespoon honey or maple syrup
   • 1–2 teaspoons sriracha or chili garlic sauce (optional)
     
2. Stir well until the sauce is smooth and well combined. Set aside.
   

Step 3: Cook the Chicken

1. Heat 1 tablespoon olive oil or avocado oil in a large skillet over medium heat.
2. Season the chicken pieces lightly with salt and pepper.
3. Add the chicken to the skillet and cook for about 6–8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
4. Remove the skillet from heat.
   

Step 4: Combine and Toss

1. In a large mixing bowl, add the cooked pasta and broccoli, sautéed chicken, and the sesame sauce.
2. Toss everything together until the noodles are fully coated and everything is evenly mixed.

Malaysian Chicken Mee Goreng with Chili Jam and Lime

 

Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken thighs or breast, thinly sliced
  

For the Noodles:

• 14 oz (400g) fresh yellow egg noodles
  (or use thick lo mein or ramen-style noodles; rinse and drain if pre-cooked)
  

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce (for color and depth)
• 1 tablespoon oyster sauce
• 1 tablespoon chili sauce or sambal oelek (adjust to taste)
• 2 tablespoons sriracha
• 1 teaspoon sugar
• 1 teaspoon chili jam (adds sweet, spicy flavor)
• 1 teaspoon lime juice (adds brightness)
  

For the Stir-Fry:

• 2 tablespoons vegetable oil (or any neutral oil)
• 3 cloves garlic, minced
• 1/2 onion, thinly sliced
• 1 cup bean sprouts
• 1 egg, lightly beaten
• 2 green onions, chopped
• 1 green shallot, thinly sliced (optional for extra crunch and aroma)

Instructions

Step 1: Prepare the Sauce

1. In a small bowl, mix together all the sauce ingredients:
   soy sauce, dark soy sauce, oyster sauce, chili sauce, sriracha, sugar, chili jam, and lime juice.
   Set aside.
   

Step 2: Cook the Chicken

1. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.
2. Add the chicken slices and stir-fry until golden and cooked through (about 4–5 minutes).
   Remove and set aside.
   

Step 3: Stir-Fry the Aromatics & Veggies

1. In the same pan, add the remaining 1 tablespoon oil.
2. Sauté the garlic and onion until fragrant and translucent (about 1–2 minutes).
3. Push to one side of the pan and pour in the beaten egg. Scramble gently until just set.
   

Step 4: Add Noodles and Sauce

1. Add the yellow noodles to the wok, followed by the prepared sauce.
2. Toss well to coat everything evenly and allow the sauce to slightly caramelize on the noodles.
   

Step 5: Finish with Chicken and Veggies

1. Return the cooked chicken to the wok.
2. Add the bean sprouts, green onions, and green shallots.
3. Stir-fry everything for another 2–3 minutes until the vegetables are slightly tender but still crisp.

Teriyaki Chicken Noodles with Broccoli

 

Ingredients

For the Chicken Noodles:

• 8 oz egg noodles, soba noodles, or spaghetti
• 1 pound boneless skinless chicken breast or thighs, cut into thin strips
• Salt and pepper, to taste
• 1 tablespoon cooking oil (olive, avocado, or sesame oil)
• 1 cup broccoli florets
• 1 cup mangetout (snow peas), trimmed
• ½ cup Teriyaki sauce (store-bought or homemade)
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds (for garnish)

Instructions

Step 1: Cook the Noodles and Vegetables

1. Bring a large pot of water to a boil.
2. Add the noodles and cook according to the package instructions until al dente.
3. In the last 2 minutes of boiling, add the broccoli florets and mangetout to the pot to lightly blanch them.
4. Drain everything and rinse under cold water to stop the cooking. Set aside.
   

Step 2: Cook the Chicken

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Season the chicken strips with salt and pepper.
3. Add the chicken to the skillet and cook for 6–8 minutes, stirring occasionally, until fully cooked and lightly golden.
   

Step 3: Add Sauce and Combine

1. Reduce heat to medium. Add the ½ cup Teriyaki sauce to the skillet with the chicken. Stir to coat the chicken evenly.
2. Add the cooked noodles, broccoli, and mangetout to the skillet.
3. Toss everything together until evenly combined and heated through, about 2–3 minutes.

Thai-Style Minced Chicken & Konjac Noodles with Veggies

 Ingredients

• ½ cup shredded carrots
• 2 packs (about 14 oz) konjac noodles (shirataki noodles), drained, rinsed, and dried
• 1 cup broccoli florets
• Red pepper to taste.
• 1 small zucchini, thinly sliced or julienned
• 1 pound minced chicken (ground chicken)
• 2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
• 1–2 teaspoons sriracha or chili garlic sauce (adjust to taste)
  

 Instructions

1. Prepare the Noodles

• Drain the konjac noodles and rinse well under cold water for 1–2 minutes.
• Dry-fry the noodles in a skillet (no oil) over medium heat for 2–3 minutes to remove excess moisture. Set aside.
  

2. Cook the Minced Chicken

• In a large non-stick skillet or wok over medium-high heat, add the minced chicken.
• Season lightly with salt (optional) and cook for 6–7 minutes, breaking it apart with a spatula, until fully cooked and slightly browned.
  

3. Add the Vegetables

• Add the shredded carrots, broccoli florets, red pepper, and zucchini to the pan.
• Stir-fry with the chicken for 4–5 minutes, until the veggies are tender-crisp.
  

4. Combine with Noodles and Sauce

• Add the prepared konjac noodles to the pan.
• Pour in the soy sauce and sriracha or chili garlic sauce.
• Stir everything together and cook for another 2–3 minutes, allowing the sauce to coat all the ingredients evenly.

Singapore Chicken Vermicelli Noodles (with Egg)

Ingredients:

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
• 1 tablespoon light soy sauce

For the Noodles:

• 7 oz (200g) rice vermicelli noodles

For the Stir-Fry:

• 2 tablespoons vegetable oil (or peanut oil)
• 1 small onion, thinly sliced
• 1 bell pepper (red or yellow), thinly sliced
• 1/2 cup shredded spinach (optional)
• 1/2 cup bean sprouts
• 2 green onions, sliced
• 2 eggs, lightly beaten

Seasoning:

• 2 teaspoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon rice vinegar or lime juice
• 1/2 teaspoon chili flakes (optional)

Instruction

Step 1: Marinate the Chicken

1. In a bowl, combine the sliced chicken with 1 tablespoon light soy sauce.
2. Mix well and let it marinate for 15–20 minutes while you prep other ingredients.
   

Step 2: Soak the Noodles

1. Place the rice vermicelli noodles in a large heatproof bowl.
2. Pour over hot (not boiling) water and let soak for 5–7 minutes, or until softened.
3. Drain and rinse with cold water to stop the cooking. Set aside.
   

Step 3: Cook the Chicken

1. Heat 1 tablespoon oil in a large wok or deep skillet over medium-high heat.
2. Add the marinated chicken and stir-fry for 4–5 minutes, or until fully cooked and slightly golden.
3. Remove chicken from the wok and set aside.
   

Step 4: Scramble the Eggs

1. In the same wok, add a little more oil if needed.
2. Pour in the beaten eggs and scramble gently until just cooked.
3. Push the eggs to the side or remove and set aside.
   

Step 5: Cook the Vegetables

1. Add the remaining 1 tablespoon oil to the wok.
2. Stir-fry the onion for 1 minute until translucent.
3. Add bell pepper and spinach (if using) and cook for another 2–3 minutes until just tender.
   

Step 6: Combine and Season

1. Add the cooked chicken and scrambled eggs back into the wok.
2. Toss in the drained noodles, bean sprouts, and green onions.
3. Sprinkle in the curry powder, then add soy sauce, oyster sauce, rice vinegar, and chili flakes if using.
4. Use tongs to toss everything together until evenly mixed and heated through (about 2 minutes).