Dinner

Ginger Chicken & Green Bean Noodles Recipe

ByJake Silas December 1, 2025December 1, 2025

Introduction

This ginger chicken and green bean noodles dish is a quick and flavorful stir-fry perfect for busy weeknights. Tender chicken, crisp green beans, and fragrant ginger come together with egg noodles in a light, savory sauce. It’s a satisfying meal that comes together in under 30 minutes.

A white bowl holds a simple dish of yellow noodles mixed with cooked green beans and pieces of light brown chicken. The noodles are soft and curly, resting mostly at the bottom and middle of the bowl, with green beans and chicken chunks laid on top and between the noodles. The chicken pieces are irregular in shape, with a slightly shiny texture from cooking. The whole bowl sits on a white marbled surface, giving a clean, bright look. 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 browned and nearly cooked through.
Step 2: Add the green beans to the wok and continue stir-frying for 4–5 minutes, until the beans are just tender and the chicken is fully cooked.
Step 3: Stir in the fresh ginger matchsticks and sliced garlic. Stir-fry for 2 minutes to release their aroma.
Step 4: Add the sliced stem ginger, syrup from the jar, cornflour mixture, dark soy sauce, and rice vinegar. Stir everything together and stir-fry for 1 minute to thicken the sauce slightly.
Step 5: Toss in the cooked egg noodles and stir until they are heated through and coated with the sauce.
Step 6: Serve immediately, drizzling with extra soy sauce if desired.

Tips & Variations

For extra flavor, marinate the chicken in soy sauce and ginger for 15 minutes before cooking.
Swap green beans for snap peas or broccoli for a different texture.
Add a pinch of chili flakes or fresh sliced chili for a spicy kick.
Use tamari as a gluten-free alternative to soy sauce.

Storage

Store 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 needed. For best texture, enjoy freshly made.

How to Serve

A white bowl holds a simple dish with three main layers: at the bottom are tangled, light brown noodles; on top of the noodles are bright green, cut green beans placed evenly around; and scattered over the green beans and noodles are light golden pieces of cooked chicken. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans instead of fresh?

Yes, frozen green beans can be used. Just add them slightly earlier in the stir-fry to ensure they cook through and avoid excess moisture.

Is this recipe suitable for meal prepping?

Absolutely. The noodles and chicken hold up well when refrigerated. Keep the sauce slightly separate if you prefer to reheat just before serving to maintain noodle texture.