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A vibrant plate of chicken and vegetable stir-fry noodles topped with toasted sesame seeds.

Quick Chicken & Vegetable Stir-Fry Noodles (Tavuklu Sebzeli Noodle)

A vibrant and easy-to-make noodle dish featuring tender chicken, julienned vegetables, and a savory soy sauce glaze. Perfect for a quick lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 people
Course: Main Course
Cuisine: Asian
Calories: 342
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 packs Instant or Egg Noodles
  • 1 medium Zucchini, julienned
  • 1 medium Carrot, julienned
  • 1 medium Red bell pepper, thinly sliced
  • 1 cup Green bell pepper, thinly sliced
  • 3 stalks Green onions, chopped
  • 1 lb Chicken breast, diced
  • 2 cloves Garlic (minced)
  • ½ cup Soy sauce (adjust to taste)
  • 2 tbsp Vegetable oil
  • 1 tbsp Toasted sesame seeds (for topping)

Equipment

  • Large Wok or Deep Skillet: To allow for high-heat cooking and easy tossing.
  • Tongs or a Large Spatula: Essential for moving the ingredients quickly in the pan.
  • Sharp Chef’s Knife: For all that colorful vegetable and chicken prep.
  • Small Mixing Bowl: To whisk together your savory stir-fry sauce.

Method
 

  1. Cook the 3 packs of noodles in boiling water according to the package instructions. Drain and set aside.
    Boiling three packs of noodles in a pot of water on the stove.
  2. In a large skillet or wok, heat the vegetable oil. Add the diced chicken breast and sauté until the juices have evaporated and the chicken is lightly golden.
    Sautéing diced chicken breast in a skillet with oil until golden brown.
  3. Add the thinly sliced red and green peppers to the pan. Sauté with the chicken for 2-3 minutes until they start to soften.
    Adding sliced red and green peppers to the skillet with the chicken.
  4. Add the julienned zucchini and carrots. Stir-fry on medium-high heat. You want the vegetables to be cooked through but still have a bit of a bite (al dente).
    Adding long, thin strips of zucchini and carrots to the chicken and pepper mixture.
  5. Stir in the chopped green onions and minced garlic. Sauté for another minute until fragrant.
    Stirring chopped green onions and garlic into the vegetable and chicken stir-fry.
  6. Add the cooked and drained noodles into the pan with the chicken and vegetables.
    Adding cooked noodles to the pan of sautéed chicken and vegetables.
  7. Pour the soy sauce over the mixture. Toss and stir everything together on medium heat for 2-3 minutes until the noodles are perfectly coated and the flavors are well integrated.
    Pouring soy sauce over the noodles and vegetables in a large pan.
  8. Transfer to a serving plate and generously sprinkle with toasted sesame seeds. Enjoy hot!

Video

Notes

If using instant ramen-style noodles, cook them just until slightly underdone (about 1 minute less than package instructions). They will finish cooking in the pan with the sauce, preventing them from becoming soft or mushy.