Chicken and Broccoli Noodles | Easy Family-Friendly Stir Fry

These chicken and broccoli noodles are one of those midweek, family friendly dinners you will come back to again and again. Tender chicken, crisp broccoli and noodles tossed in a simple homemade stir fry sauce made from basic ingredients.

No packets, no complicated steps, just a quick sauce you whisk together while the noodles cook. You can keep it mild for little ones or add a hit of chilli at the table for adults.

Recipe Summary

A quick and easy family-friendly noodle stir fry made with tender chicken, broccoli and a simple homemade sauce. Ready in just 25 minutes and perfect for busy weeknights.

Full Recipe

20 minutes minutes

4 servings

Cuisine: Asian, Fusion

Meal Type: Dinner, Stir-Fry

Ingredient Highlights: broccoli, carrot, chicken, noodles, soy sauce

Why you’ll love this recipe

• Family friendly – mild, balanced flavours that kids actually want to eat
• Quick & easy – ready in around 25 minutes
• Flexible – swap the veg or protein with what you have
• Better than takeaway – less salt, no mystery ingredients

Ingredients

Full ingredients list with quantities is included in the recipe card below. These are some helpful notes about the main ingredients including some swaps and substitutes where applicable.

Stir Fry

• chicken breasts, thinly sliced and seasoned with soy sauce (or swap for thighs)
• noodles – I used dried noodle nests, but use fresh or wok ready if you prefer
• broccoli, cut into small florets
• carrot, julienned (I use this) or grated (use the large holes on a box grater)
• garlic and ginger – fresh or paste (add paste to the sauce)
• spring onions, sliced and divided
• sesame seeds, toasted (to garnish)
• Optional: toasted peanuts or cashews for added crunch (plus extra protein and fiber). Before you start cooking the chicken, toss the nuts in the dry wok or pan over a high heat for 3-4 minutes until golden.

Easy Stir Fry Sauce

• soy sauce – I like a mix of light and dark soy, usually 2 parts light to 1 park dark. You can use only light soy, all-purpose soy or low sodium instead but I don’t recommend using only dark soy. This is a really helpful guide on the different types of soy sauce.
• sugar or honey – helps to balance the salty soy and add some caramelisation to the noodles.
• sesame oil
• rice vinegar – or you can use sherry or apple cider vinegar instead.
• Optional: a dash of sriracha or gochujang (for adults)

How to make Chicken and Broccoli Noodles

1. Cook the noodles
   Cook the noodles according to packet instructions. Drain, toss with a little sesame oil and set aside.
2. Make the sauce
   In a small bowl, whisk together all sauce ingredients. If using garlic or ginger paste, add it here.
3. Cook the chicken
   Heat a large frying pan or wok over medium-high heat with a little oil. Add the chicken and cook for 2-3 minutes until browned (not cooked through).
4. Stir fry the veg
   Add a little more oil if needed, then add the broccoli, red pepper and white parts of the spring onion. Stir fry for 3–4 minutes until tender but still crisp. Add the garlic and ginger (if using fresh) and cook for 30 seconds.
5. Bring it all together
   Add the cooked noodles and pour over the sauce. Toss everything together and cook for 1–2 minutes, only stirring every 30 seconds or so to allow the noodles to get a little caramelisation.
6. Finish & serve
   Serve topped with the remaining spring onions, sesame seeds and optional toasted nuts.

Tips for cooking with kids

• Cut the broccoli into small florets so it cooks quickly and is easier to eat
• Keep the sauce mild and let adults add chilli at the table (I love a dollop of this)
• If little ones prefer plain noodles, set some aside before adding sauce
• I take out my toddler’s portion before adding the sauce, and season simply with a little sesame oil and dash of low sodium soy

Variations & swaps

• Make it veggie: Swap chicken for tofu or extra veg
• Extra veg: Mushrooms, baby corn, mange tout or frozen peas all work well
• Gluten-free: Use gluten-free noodles and tamari instead of soy sauce

Chicken and Broccoli Noodles FAQs

If you like quick and easy noodle dishes, try these:

• Chicken Teriyaki Noodles
• Salmon Stir Fry Noodles
• Chilli Garlic Chicken Noodles
• Teriyaki Salmon Noodles

The Recipe

Chicken and Broccoli Noodles

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A quick and easy family-friendly noodle stir fry made with tender chicken, broccoli and a simple homemade sauce. Ready in just 25 minutes and perfect for busy weeknights.

Carrie Carvalho

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Equipment

• julienne peeler
• Sharp Knife
• Wok or large frying pan

Ingredients

• 4 nests noodles
• 2 chicken breast
• 1 tsp soy sauce to season the chicken
• 1 tbsp neutral oil for frying like vegetable, canola or sunflower oil
• 1 head broccoli cut into bite sized florets
• 1 large carrot julienned
• 4 spring onions sliced and divided into green and white parts
• 1 clove garlic diced
• 1 tsp grated ginger
• toasted esame seeds to garnish
• Optional – toasted peanuts or cashews see notes

Stir Fry Sauce

• 3 tbsp soy sauce see notes
• 2 tsp sugar or honey
• 1 tbsp sesame oil
• 1 tbsp rice vinegar sub apple cider or sherry vinegar
• Optional – 1-2 tsp sriracha or gochujang for heat, or add to serve

Instructions

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• Cook the noodles according to packet instructions. Drain, toss with a little sesame oil and set aside.
  4 nests noodles
• In a small bowl, whisk together all the sauce ingredients. If using garlic or ginger paste, add it to the sauce.
  3 tbsp soy sauce, 2 tsp sugar, 1 tbsp sesame oil, 1 tbsp rice vinegar
• Thinly slice the chicken into bite sized pieces. Season with 1 tsp of soy sauce (or salt and pepper).
  2 chicken breast, 1 tsp soy sauce
• Heat a large frying pan or wok over medium–high heat with a little oil. Add the sliced chicken and cook for 2-3 minutes until browned (not fully cooked through).
  1 tbsp neutral oil for frying
• Add a little more oil if needed, then stir fry the white parts of the spring onion, broccoli and carrot for 3–4 minutes until just tender.
  1 head broccoli, 4 spring onions, 1 large carrot
• Add the garlic and ginger (if using fresh) and cook for 30 seconds until fragrant.
  1 tsp grated ginger , 1 clove garlic
• Add the cooked noodles and pour over the sauce. Toss everything together and cook for 1–2 minutes, only stirring every 30 seconds or so to allow the noodles to get a little caramelisation.
• Serve topped with the remaining spring onions, sesame seeds and optional toasted nuts.
  toasted esame seeds to garnish , Optional – toasted peanuts or cashews

Notes

soy sauce – I like a mix of light and dark soy, usually 2 parts light to 1 park dark. You can use only light soy, all-purpose soy or low sodium instead but I don’t recommend using only dark soy. This is a really helpful guide on the different types of soy sauce.

toasted peanuts or cashews for added crunch (plus extra protein and fiber). Before you start cooking the chicken, toss the nuts in the dry wok or pan over a high heat for 3-4 minutes until golden.

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