Dinner

Ginger Chicken & Green Bean Noodles Recipe

ByCleo Brixton November 18, 2025November 18, 2025

Introduction

This ginger chicken and green bean noodles recipe is a quick and flavorful stir-fry perfect for a weeknight meal. Tender chicken pairs beautifully with crisp green beans and aromatic ginger, all tossed with egg noodles in a savory sauce. It’s a simple dish that bursts with fresh, zesty flavors.

A white bowl on a white marbled surface holds a simple dish of noodles, chicken, and green beans. The bottom layer consists of thick, light brown noodles twisted and coiled, creating a soft base. Scattered on top are medium-sized, cooked chicken pieces with a light golden-brown color and a slightly shiny texture. Bright green beans are placed evenly around and on top of the chicken, adding a fresh contrast. The overall look is neat and light without any sauce visible. 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. Stir-fry the sliced chicken breasts for about 5 minutes until they start to brown.
Step 2: Add the green beans to the wok and stir-fry for another 4 to 5 minutes, until the beans are just tender and the chicken is cooked through.
Step 3: Stir in the fresh ginger matchsticks and sliced garlic, cooking for 2 more minutes to release their fragrance.
Step 4: Add the finely sliced stem ginger and its syrup, followed by the cornflour mixture, dark soy sauce, and rice vinegar. Stir-fry for 1 minute to combine and thicken the sauce slightly.
Step 5: Toss in the cooked egg noodles and cook until everything is heated through and the sauce evenly coats the noodles.
Step 6: Optionally drizzle with extra soy sauce before serving for added flavor.

Tips & Variations

For extra heat, add a chopped fresh chili or a pinch of chili flakes when stir-frying the garlic and ginger.
Substitute chicken with tofu or shrimp for a different protein option.
If you don’t have stem ginger, a little extra fresh ginger and a teaspoon of honey can mimic its sweetness and tang.
Cook your noodles slightly underdone if you plan to stir-fry them to avoid mushiness.

Storage

Store any leftover ginger chicken and green bean noodles in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave, adding a splash of water if needed to loosen the sauce.

How to Serve

A white bowl holds a serving of thick yellow noodles mixed with pieces of light brown cooked chicken and bright green fresh green beans. The chicken pieces are cut into small, uneven strips with a slightly browned and juicy texture. The green beans are whole, crisp, and placed evenly among the noodles. The noodles are curled and soft, sitting at the base and mixed throughout the dish. The bowl is set 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 work well. Just reduce the stir-fry time slightly and add them directly to the wok without thawing first.

What type of noodles are best for this dish?

Cooked egg noodles are ideal as they have a nice texture and absorb the sauce well, but you can also use rice noodles or thin wheat noodles if preferred.