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Stir-Fried Chicken with Noodles

  • servings: 4




  • 3 tablespoons peanut oil
  • 2 cloves garlic, smashed
  • 1 fresh 3-inch piece ginger, peeled and cut into long, thin strips
  • 2 whole boneless chicken breasts, (1 1/2 pounds), cut into strips
  • 12 shiitake or white mushrooms, stems removed
  • 1 red pepper, julienned
  • 4 scallions, green parts, cut into 3-inch lengths
  • 1 cup Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 2 teaspoons cornstarch
  • 4 tablespoons soy sauce
  • 2 teaspoons rice-wine vinegar
  • 1 pound somen, soba, linguine, or spaghetti noodles, cooked
  • 1 cup fresh bean sprouts, as garnish
  • 1 small bunch fresh cilantro, as garnish
  • Black or white sesame seeds, as garnish


  1. Step 1

    Heat 2 tablespoons oil in a wok or heavy skillet. Add garlic and half the ginger; cook slowly until brown. Discard garlic and ginger.

  2. Step 2

    Brown chicken in wok. Add mushrooms, remaining ginger, pepper strips, and scallions; cook until soft, 3 to 4 minutes.

  3. Step 3

    In a small bowl, mix cornstarch with 2 tablespoons water. Add stock, soy sauce, vinegar, and cornstarch mixture to the wok. Bring to a boil, and cook for 2 minutes. Transfer to a bowl, and keep warm.

  4. Step 4

    In wok, heat 1 tablespoon oil. Add noodles and a few spoonfuls of sauce, and heat. Top with chicken mixture; garnish, and serve.

Martha Stewart Living, April/May 1993



Reviews (1)

  • 5 Mar, 2010

    This was amazingly good. Highly recommended, The sauce was great. It could be used for any stir fry.