Chicken Scallion Noodles

Why You’ll Love This Recipe

• It’s fast, simple, and full of flavor—perfect for busy weeknights.
• The scallions add freshness and a subtle oniony sweetness that balances the savory sauce.
• Uses basic pantry ingredients like soy sauce, garlic, and noodles.
• Easily customizable with added vegetables or spice.
• Delicious as a full meal or served alongside other Asian-inspired dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breast or thighs, thinly sliced
• Salt and black pepper
• Soy sauce (regular or low-sodium)
• Oyster sauce or hoisin sauce (for richness)
• Sesame oil
• Garlic, minced
• Fresh ginger, grated (optional)
• Scallions (green onions), sliced (use both white and green parts)
• Noodles (lo mein, udon, spaghetti, or rice noodles)
• Brown sugar or honey (to balance the sauce)
• Vegetable or peanut oil (for stir-frying)
• Red pepper flakes or chili oil (optional, for heat)

Directions

1. Cook the noodles: Boil noodles according to package instructions until just al dente. Drain and toss lightly with sesame oil to prevent sticking.
2. Prepare the chicken: Season thinly sliced chicken with salt and pepper.
3. Cook the chicken: Heat oil in a large wok or skillet over medium-high heat. Add chicken and stir-fry until golden and cooked through (about 4–5 minutes). Remove and set aside.
4. Sauté aromatics: In the same pan, add a bit more oil if needed. Add garlic, ginger (if using), and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
5. Make the sauce: Stir in soy sauce, oyster sauce, brown sugar, and a splash of water. Simmer for 1–2 minutes to slightly thicken.
6. Combine: Return the chicken to the pan, add the cooked noodles, and toss well to coat everything evenly.
7. Finish: Add the green parts of the scallions and a drizzle of sesame oil. Stir for another 30 seconds, then remove from heat.
8. Serve: Plate immediately and garnish with extra scallions or chili oil if desired.

Servings and timing

• Serves: 4 people
• Preparation time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Variations

• Spicy version: Add chili oil, sriracha, or red pepper flakes for heat.
• Veggie boost: Include bell peppers, broccoli, mushrooms, or snap peas.
• Sweet and tangy twist: Add a splash of rice vinegar or lime juice for brightness.
• Nutty flavor: Sprinkle with toasted sesame seeds or crushed peanuts before serving.
• Low-carb option: Substitute noodles with zucchini noodles or shirataki noodles.
• Extra saucy: Double the sauce ingredients for more coating on the noodles.

Storage/Reheating

• Storage: Cool completely and store in an airtight container for up to 4 days in the refrigerator.
• Freezing: Not recommended, as noodles may lose texture.
• Reheating: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave in short intervals if needed.
• Tip: For best texture, reheat only the portion you plan to eat.

FAQs

1. What kind of noodles work best?

Lo mein, ramen, udon, or even spaghetti work well—choose your favorite type that holds sauce nicely.

2. Can I use leftover chicken?

Yes! Pre-cooked chicken can be added during the final toss with the noodles to heat through.

3. Is oyster sauce necessary?

It adds rich umami flavor, but you can substitute hoisin sauce or an extra splash of soy sauce and a bit of honey.

4. How can I make this gluten-free?

Use tamari instead of soy sauce and gluten-free noodles such as rice noodles or soba made with 100% buckwheat.

5. Can I make it vegetarian?

Yes, simply omit the chicken and add tofu or extra vegetables.

6. How do I prevent noodles from sticking together?

Toss cooked noodles with a little sesame oil immediately after draining, and add them to the pan while still warm.

7. Can I add eggs to this recipe?

Absolutely! Scramble eggs in the pan before adding noodles for extra protein and texture.

8. What can I serve with Chicken Scallion Noodles?

They’re delicious on their own, but pair nicely with dumplings, spring rolls, or a simple cucumber salad.

9. How do I make it saucier?

Increase soy sauce, oyster sauce, and a few tablespoons of water or broth. Let the sauce simmer before tossing in noodles.

10. Why are my noodles mushy?

They were likely overcooked or left sitting in liquid too long. Cook just until al dente and toss immediately with sauce.

Conclusion

Chicken Scallion Noodles are a simple yet flavorful meal that combines tender chicken, aromatic scallions, and a perfectly balanced savory sauce. With minimal ingredients and quick prep, this dish delivers the comfort of takeout at home in under 30 minutes. Customizable and satisfying, it’s sure to become a weeknight favorite that the whole family will love.

Chicken Scallion Noodles

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Chicken Scallion Noodles are a savory, quick stir-fry made with tender chicken, fresh scallions, and noodles tossed in a rich soy-garlic sauce. Ready in just 25 minutes, it’s a comforting one-pan meal bursting with umami flavor and freshness.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian-Inspired
• Diet: Halal

Ingredients

• 1 lb chicken breast or thighs, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp soy sauce (regular or low-sodium)
• 1 tbsp oyster sauce or hoisin sauce
• 1 tsp sesame oil
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger (optional)
• 6 scallions (green onions), sliced (white and green parts separated)
• 8 oz noodles (lo mein, udon, ramen, or spaghetti)
• 1 tsp brown sugar or honey
• 2 tbsp vegetable or peanut oil (for stir-frying)
• 1/4 tsp red pepper flakes or chili oil (optional, for heat)

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Instructions

1. Cook noodles according to package directions until al dente. Drain and toss with sesame oil to prevent sticking.
2. Season sliced chicken with salt and pepper.
3. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry until golden brown and cooked through, about 4–5 minutes. Remove and set aside.
4. Add the remaining oil to the pan. Add garlic, ginger, and the white parts of the scallions. Stir-fry for 30 seconds until fragrant.
5. Stir in soy sauce, oyster sauce, brown sugar, and 2 tablespoons of water. Simmer for 1–2 minutes until slightly thickened.
6. Return chicken and noodles to the pan. Toss everything together until evenly coated with sauce.
7. Add the green parts of the scallions and drizzle with sesame oil. Stir-fry for another 30 seconds.
8. Serve hot, garnished with extra scallions or a drizzle of chili oil if desired.

Notes

• Use low-sodium soy sauce to control saltiness.
• Add vegetables like bell peppers, broccoli, or mushrooms for more nutrition.
• Lo mein or udon noodles give the best chewy texture.
• Double the sauce for extra coating or serving with rice.
• Scramble an egg in the pan before adding noodles for added protein.

Nutrition

• Serving Size: 1 bowl (1/4 of recipe)
• Calories: 410
• Sugar: 5g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 80mg