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Chicken Noodle Stir Fry (Din Tai Fung Copycat Recipe)

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This Din Tai Fung Chicken Noodle Stir Fry Copycat Recipe is a quick and flavorful weeknight dinner made with tender chicken breast, crisp vegetables, and chewy noodles tossed in a savory soy-based sauce. If you love easy takeout-style dinners at home, this simple chicken noodle stir fry is a winner.

Finished chicken noodle stir fry copycat recipe plated

See how easy it is to make this Din Tai Fung inspired chicken noodle stir fry at home…

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WHY YOU’LL LOVE MY DIN TAI FUNG CHICKEN NOODLE STIR FRY COPYCAT RECIPE

Besides being delicious, it’s ready in about 30 minutes. Once you make it one time, it will be easy to get this in your dinner rotation because it’s so easy to make.

You’ll love the simple 3-ingredient savory sauce.

And you won’t believe how easy it is to make a stir fry that tastes like just like Din Tai Fung at home. (Which is great if you’re a plane ride away from any of their restaurants, like me! I hope they come to Dallas soon!)

jenna passaro headshot food and travel creator sipbitego
Wok filled with homemade chicken noodle stir fry

INGREDIENTS

For the Sauce (prep first)

  • 4 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 teaspoons sesame oil
Pouring savory sauce over noodles in wok

For the Stir Fry

  • 8 ounces udon noodles (substitute with lo mein, spaghetti, linguini)
  • tsp, sliced into ½-inch thin strips
  • 1 teaspoon olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon garlic, freshly minced
  • 1 cup carrots, sliced to matchsticks
  • 1 cup red onion, thinly sliced
  • 1 cup spinach, fresh
  • Pinch of salt (for boiling noodles)
Hands holding thick udon noodles and thin lo mein noodles

See how to make the viral sheet pan nachos with sliding cheese.

  • Swap udon for lo mein, spaghetti, linguini, or rice noodles
  • Use chicken thighs instead of chicken breast
  • Add mushrooms, snap peas, or shredded cabbage
  • Toss in bean sprouts for extra crunch
  • Add a drizzle of chili oil for heat
  • Stir in a splash of oyster sauce for deeper flavor
  • Finish with sliced green onions or sesame seeds
  • Make it vegetarian with tofu instead of chicken
Tongs tossing carrots and onions in stir fry

HOW TO MAKE DIN TAI FUNG’S CHICKEN NOODLE STIR FRY

Here’s the step-by-step recipe…

Soy sauce, hoisin, and sesame oil mixed in bowl
Step 1 – Prep the Sauce. In a small bowl, stir together soy sauce, hoisin sauce, and sesame oil. Set aside. Tip: This recipe moves quickly, so having the sauce ready first is key.
Udon noodles boiling in large pot of water
Step 2 – Cook the Noodles. Bring a large pot of water to a boil and add a pinch of salt. Add the udon noodles and cook according to package directions. Drain and rinse thoroughly with cold water (while tossing with tongs) to stop the cooking process. Add a handful of ice cubes while straining to cool them quickly. Set aside.
Minced garlic sautéing in hot wok
Step 3 – Cook the Garlic. Heat olive oil and sesame oil in a large wok or skillet over medium-low heat. Add minced garlic and sauté until fragrant, about 30 seconds. Do not let it brown.
Thin sliced chicken cooking in skillet
Step 4 – Cook the Chicken. Add sliced chicken in as flat of a layer as possible for even cooking. Increase heat to medium. Cook 5-8 minutes, flipping every few minutes, until lightly browned on the outside and fully cooked through (the chicken should be white throughout). Transfer chicken to a plate and set aside.
Carrots and red onion sautéing in wok
Step 5 – Cook the Vegetables. In the same wok over medium heat, add carrots and red onion. Cook 5–10 minutes, stirring occasionally, until vegetables are tender and easily pierced with a fork.
Chicken noodle stir fry tossed with fresh spinach
Step 6 – Bring It All Together. Add the cooked chicken back into the wok with the drained noodles and prepared sauce. Top with fresh spinach. Toss everything together and cook on medium for a couple of minutes, until the sauce coats the noodles and the spinach begins to wilt. Serve warm and enjoy!
Serving chicken noodle stir fry directly from wok

De-licious!

See my top picks for the best foods on the Din Tai Fung menu…

TIPS FOR MAKING THE BEST CHICKEN NOODLE STIR FRY

  • Prep everything before turning on the stove.
  • Don’t let the garlic brown — it turns bitter fast.
  • Cook chicken in a single layer for even browning.
  • Rinse noodles well to prevent sticking.
  • Toss on medium heat so the sauce coats evenly.

WHAT TO SERVE WITH THIS STIRFRY

  • Steamed dumplings or potstickers
  • Simple cucumber salad with rice vinegar
  • Hot and sour soup or egg drop soup
  • Garlic green beans
  • Asian-style chopped salad
  • Steamed edamame with flaky salt
  • Crispy spring rolls
  • Chili crisp or extra soy sauce on the side
Closeup of chicken noodle stir fry with tender chicken and colorful vegetables

Can’t wait to hear what you think!

I’d love to know how your version turned out! Drop a rating and leave a comment below to help the Sip Bite Go community. And if you snapped any photos, tag me on Instagram—I love sharing reader pics in my Stories!

Feel inspired to cook with my free Foodie Friday newsletter.

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Finished chicken noodle stir fry copycat recipe plated

Din Tai Fung Chicken Noodle Stir Fry Copycat Recipe

This Din Tai Fung Chicken Noodle Stir Fry Copycat Recipe is a quick and flavorful weeknight dinner made with tender chicken breast, crisp vegetables, and chewy noodles tossed in a savory soy-based sauce. If you love easy takeout-style dinners at home, this simple chicken noodle stir fry is a winner.
5 from 2 votes
Print Pin Rate
Course: Dinner, lunch
Cuisine: Asian
Keyword: chicken noodle stir fry, Din Tai Fung Chicken Noodle Stir Fry, Din Tai Fung Copycat Recipe, easy chicken stir fry with vegetables
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 422kcal
Author: Jenna Passaro

Video

Ingredients

For the Sauce (prep first)

  • 4 tablespoons soy sauce
  • 2 tablespoons hoisin sauce
  • 2 teaspoons sesame oil

For the Stir Fry

  • 8 ounces udon noodles substitute with lo mein, spaghetti, linguini
  • 2 chicken breast sliced into ½-inch thin strips
  • 1 teaspoon olive oil
  • 1 teaspoon sesame oil
  • 1 tablespoon garlic freshly minced
  • 1 cup carrots sliced to matchsticks
  • 1 cup red onion thinly sliced
  • 1 cup spinach fresh
  • Pinch of salt for boiling noodles

Instructions

  • Prep the Sauce. In a small bowl, stir together soy sauce, hoisin sauce, and sesame oil. Set aside. Tip: This recipe moves quickly, so having the sauce ready first is key.
  • Cook the Noodles. Bring a large pot of water to a boil and add a pinch of salt. Add the udon noodles and cook according to package directions. Drain and rinse thoroughly with cold water (while tossing with tongs) to stop the cooking process. Add a handful of ice cubes while straining to cool them quickly. Set aside.
  • Cook the Garlic. Heat olive oil and sesame oil in a large wok or skillet over medium-low heat. Add minced garlic and sauté until fragrant, about 30 seconds. Do not let it brown.
  • Cook the Chicken. Add sliced chicken in as flat of a layer as possible for even cooking. Increase heat to medium. Cook 5-8 minutes, flipping every few minutes, until lightly browned on the outside and fully cooked through (the chicken should be white throughout). Transfer chicken to a plate and set aside.
  • Cook the Vegetables. In the same wok over medium heat, add carrots and red onion. Cook 5–10 minutes, stirring occasionally, until vegetables are tender and easily pierced with a fork.
  • Bring It All Together. Add the cooked chicken back into the wok with the drained noodles and prepared sauce. Top with fresh spinach. Toss everything together and cook on medium for a couple of minutes, until the sauce coats the noodles and the spinach begins to wilt. Serve warm and enjoy!

Notes

  • Prep first: This stir fry comes together fast. Have everything sliced, measured, and ready before turning on the stove.
  • Noodle swap: Lo mein noodles or spaghetti / linguini work great if you don’t have udon — they’ll just be slightly thinner.
  • Ice bath trick: Adding ice cubes while draining noodles keeps them from overcooking and helps prevent sticking.
  • Even cooking tip: Lay the chicken in a single layer so it browns instead of steaming.
    Garlic watch: Keep the heat moderate so the garlic doesn’t brown and turn bitter.
  • Wok alternative: A large skillet works perfectly if you don’t have a wok.
  • Veggie flexibility: You can easily add mushrooms, snap peas, or cabbage for extra texture.

Nutrition

Calories: 422kcal | Carbohydrates: 50g | Protein: 36g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1977mg | Potassium: 676mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6085IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 1mg
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5 from 2 votes (2 ratings without comment)

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