Stir-Fried Noodles with Chicken and Vegetables


This week’s Sunday Funday is featuring Chinese recipes.

Instead of scouring the internet, this time around I went to the public library and checked out a cookbook instead!  It was a fun way to explore some different recipes than I normally would have searched for!

Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More
Chinese Soul Food: A Friendly Guide for Homemade Dumplings, Stir-Fries, Soups, and More by Hsiao-Ching Chou
My rating: 4 of 5 stars

This is a very comprehensive Chinese cookbook. In the introduction, the author takes readers through her personal history, then delves deep into ingredients, techniques and tools one needs to successfully recreate the recipes in the book.

The recipes are accompanied by beautiful pictures. The recipes are made with ingredients that are commonly at most grocery stores and a the instructions are clear and easy to follow.

View all my reviews

This recipe originally featured shrimp, but I used chicken for my family’s personal preferences and it was great.

The sauce in the recipe was light and flavorful.  I like my stir fry with a lot of veggies, so I ended up serving broccoli on the side and stirring it into my portion.

This was a fantastic, quick weeknight meal and the leftovers were great for lunch the next day! 

Sunday Funday

Chinese Recipes

  • Dandan Noodles from Palatable Pastime
  • Stir-Fried Beef and Broccoli from Karen’s Kitchen Stories
  • Vegan Hot and Sour Soup from Cook with Renu
  • General Tso's Tofu from Culinary Cam
  • Vegetable Stir Fry Noodles from Mayuri’s Jikoni
  • Vegetarian Noodles In Light Soy Sauce from Sneha’s Recipe
  • Stir-Fried Noodles with Chicken and Vegetables from Amy’s Cooking Adventures
  • Ginger Venison with Baby Bok Choy from A Day in the Life on the Farm

  • Stir-Fried Noodles with Chicken and Vegetables

    Adapted from Chinese Soul Foul by Hsiao-Ching Chou

    14 ounces dried lo mein noodles

    1 pound chicken, cut in bite-sized pieces

    1 teaspoon less sodium soy sauce soy sauce

    1 tablespoon vegetable oil

    1 green onion, chopped

    1 medium carrot, julienned

    ½ bunch kale, chopped


    ½ cup cold water

    3 tablespoons less sodium soy sauce

    1 teaspoon fresh minced ginger

    1 green onion, minced

    2 cloves garlic, minced

    2 teaspoons cornstarch

    ½ teaspoon sesame oil

    Cook the noodles according to package directions.

    Meanwhile, heat the oil in a wok or large skillet over medium-high heat.  Add the chicken and cook until almost cooked through.

    Add the vegetables and cook until crisp-tender. 

    Add the sauce and drained noodles.  Continue to cook for 1 minute while tossing the noodles to coat.  Serve immediately.


    1. I'll have to check out that cookbook Amy, thanks for the tip. Your stir fry looks amazing.

    2. Libraries have a hidden treasure at times. I am not a person who reads much, but I go to the library to get the books on cooking :-). The noodles with chicken and vegetable looks so good.

    3. Amy, I love going to the library. I think I should get one of the cookery books.. maybe will learn French faster that way. All the cookery books are in French! As for stir fried noodles, love how versatile they are. Add meat, fish, veggies, sauces, tofu, etc of your choice and every time it is a new flavour.


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