Dinner

Ginger Chicken & Green Bean Noodles Recipe

ByEthan Lark January 20, 2026January 20, 2026

Introduction

This ginger chicken and green bean noodle stir-fry is a vibrant, flavorful dish that comes together quickly for a satisfying weeknight meal. The tender chicken pairs perfectly with crisp green beans and a zesty ginger sauce that coats the noodles beautifully.

A white bowl filled with a dish showing three main layers: at the bottom, a smooth tangle of light brown noodles forming a base; on top, several pieces of light golden brown cooked chicken scattered evenly; mixed in with the chicken, fresh bright green green beans add color and texture, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ tbsp vegetable oil
2 skinless chicken breasts, sliced
200g green beans, trimmed and halved crosswise
Thumb-sized piece of ginger, peeled and cut into matchsticks
2 garlic cloves, sliced
1 ball stem ginger, finely sliced, plus 1 tsp syrup from the jar
1 tsp cornflour, mixed with 1 tbsp water
1 tsp dark soy sauce, plus extra to serve (optional)
2 tsp rice vinegar
200g cooked egg noodles

Instructions

Step 1: Heat the vegetable oil in a wok over high heat. Add the sliced chicken breasts and stir-fry for 5 minutes until they start to brown and cook through.
Step 2: Add the green beans to the wok and stir-fry for another 4-5 minutes until they are just tender but still crisp.
Step 3: Stir in the fresh ginger matchsticks and sliced garlic. Continue stir-frying for 2 minutes until fragrant.
Step 4: Add the sliced stem ginger along with its syrup, the cornflour mixture, dark soy sauce, and rice vinegar. Stir-fry for 1 minute to thicken the sauce slightly.
Step 5: Toss in the cooked egg noodles and stir well to combine. Cook until everything is heated through and the sauce coats the noodles evenly.
Step 6: Drizzle with extra soy sauce if desired, then serve immediately.

Tips & Variations

For extra flavor, marinate the chicken in a little soy sauce and grated ginger for 15 minutes before cooking.
Swap green beans for snap peas or broccoli florets for a different crunch.
Add a sprinkle of sesame seeds or chopped spring onions on top before serving.
If you prefer heat, toss in some sliced fresh chili or a dash of chili oil.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a splash of water or soy sauce to loosen the sauce if it thickens too much.

How to Serve

The image shows a white shallow bowl filled with a simple dish of light brown cooked noodles mixed with bright green cooked green beans and light golden-brown pieces of chicken. The noodles are coiled and layered throughout the bowl, with the green beans and chicken pieces evenly spread on top and tucked between the noodles. The bowl sits on a white marbled surface, adding a clean and fresh look to the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute egg noodles with rice noodles, udon, or even spaghetti if you prefer. Just ensure they are cooked before adding to the stir-fry.

What can I use instead of stem ginger syrup?

If you don’t have stem ginger syrup, use a little honey or maple syrup combined with finely chopped pickled ginger to mimic the sweet and tangy flavor.