Quick Chicken Stir-fry Noodles with Black Bean Sauce

Michaela from Fit Recipes By Michaela
Published 3 days ago
0 ratings

This chicken stir-fry noodle recipe is quick, colourful, and full of flavour. You get tender chicken, rice noodles, and crisp vegetables all tossed in a savoury black bean and soy sauce. It makes a balanced meal that’s filling but not too heavy. It’s great for a simple dinner, and the leftovers are perfect for lunch or meal prep the next day.

Quick Chicken Stir-fry Noodles with Black Bean Sauce
category High-Protein
meal type Dinner
difficulty Easy
Prep 15 mins
Cook 20 mins
Serves 4

Nutrition

  • Calories 450kcal 127kcal
  • Fat 5.8g 1.6g
  • Carbs 57.3g 16.2g
  • Proteins 41.2g 11.6g
  • Fibre 3.7g 1.0g

Ingredients

Spoon measurements may change based on how you scoop the ingredients.

For the most accurate results and nutrition info, it’s best to use grams.

tsp = teaspoon
tbsp = tablespoon

Method

Why I Like this Recipe

I like this chicken stir-fry because it’s full of flavour and doesn’t take much effort. The chicken stays tender, the vegetables keep some crunch, and the black bean sauce gives the noodles a rich, savoury taste without being too heavy. It’s quick enough for a weeknight dinner and reheats well, so it’s a great option for a filling lunch the next day.

Tips and Variations

  • Use brown rice noodles or wholegrain noodles if you want a little extra fibre.
  • Swap the chicken for turkey breast if that is what you have in the fridge.
  • Add broccoli, courgette, mangetout or baby corn for more colour and crunch.
  • Go easy on the sriracha for a milder sauce, or add a little more if you like heat.
  • Choose reduced-salt soy sauce if you want to keep the seasoning lighter.
  • Stir through a handful of spinach at the end, just until wilted.
  • Add a squeeze of lime before serving to freshen up the sauce.
  • For a vegetarian version, use tofu or tempeh instead of chicken.

Meal Storage

Store in an airtight container for up to 3 days. Reheat in a pan or microwave until piping hot.

Freezer tips

Freeze the stir-fry in portions for up to 2 months. Allow the dish to cool completely before freezing.

Thaw overnight in the fridge. Reheat gently in a pan, adding a little water if needed.

Frequently Asked Questions

Yes, you can use egg noodles, wholewheat noodles or soba noodles instead of rice noodles. Just cook them according to the packet instructions so they do not turn too soft.
Yes, this recipe can be a balanced meal because it includes lean protein, vegetables and carbohydrates. Using plenty of vegetables and a lighter amount of oil helps keep it fresh and satisfying.
Slice the chicken into even pieces and cook it quickly in a hot pan. Avoid overcooking it, as chicken breast can become dry if left on the heat for too long.
Yes, this recipe works well for meal prep. Store it in an airtight container in the fridge and reheat gently until piping hot.
Peppers, carrots, cabbage, broccoli, courgette, mangetout and baby corn all work well. Choose vegetables that keep a little crunch after cooking.
Yes, simply reduce the sriracha or leave it out completely. The black bean and soy sauce still give the noodles plenty of savoury flavour.

Closing Note

These chicken stir-fry noodles are fresh, savoury, and satisfying. They make a quick dinner that’s easy to put together but still full of colour and flavour. They’re also great for meal prep, since the chicken, noodles, and vegetables keep well for lunch the next day. If you want more easy noodle ideas, try these high-protein chicken rice noodles with veg.

  • 💪 High Protein
  • 🪶 Low Fat
  • 🧊 Freezer Friendly

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