This black pepper chicken noodle recipe is quick, bold, and better than takeout. Tender chicken, crisp vegetables, and noodles are tossed in a glossy black pepper sauce for an easy weeknight dinner that delivers big flavor.
Try my Chili garlic chicken, Chicken cabbage stir-fry or Orange chicken next as well.
Easy black pepper chicken noodles
This is the kind of dinner that earns a permanent spot in your rotation. It comes together in minutes, uses simple ingredients, and delivers that takeout-style flavor at home.
Once you’ve made a stir-fry like this yourself, it’s hard to go back. The chicken is tender, the vegetables keep their bite, and the black pepper sauce brings just the right amount of heat and depth.
I often prep everything ahead in the morning, this way dinner comes together in a blitz. It’s flexible too, so you can swap in whatever vegetables you have in the fridge.
Want more 30-minute meals? Try Chicken dan dan noodles, One-pan skillet and gnocchi or Roasted pepper beef Alfredo pasta.
Watch the recipe video
Let me walk you through this recipe with my step-by-step video, or follow along on YouTube.
The key for a good stir-fry
Getting tender chicken starts with slicing it thinly against the grain and giving it a quick marinade. While it rests, prep everything else so you’re ready to cook.
Stir-frying moves fast, so keep your ingredients close and ready. Once the wok is hot, things come together quickly.
Use high heat and a wide pan or wok. Stir constantly so doesn’t stick. Avoid overcrowding the pan, or the chicken will steam instead of sear. Cook in batches if needed.
Ingredients
For the chicken and marinade, you’ll need thinly sliced chicken fillets, combined with low sodium soy sauce, sesame oil, cornstarch, rice vinegar, salt, coarsely ground black pepper and garlic powder.
As for the vegetables I used Chinese cabbage, snow peas, onion and garlic. Everything is tied together with a delicious sauce made of low sodium soy sauce, brown sugar, oyster sauce, tomato paste, coarsely ground black pepper and cornstarch.
Pro tip
Use freshly ground black pepper. It makes a huge difference and gives the sauce that bold, signature flavor.
Variations
- Swap chicken fillets for thighs or use beef.
- Use vegetables like bell pepper, broccoli, carrots, celery, or bok choy.
- Serve with rice, brown rice, or fried rice instead of noodles (udon, ramen,…).
Make ahead
Marinate the chicken up to 1 day in advance. Chop the vegetables and mix the sauce ahead so everything is ready to cook.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Reheat over medium-high heat, stirring often until warmed through.
Black Pepper Chicken Noodles
Ingredients
- 10 ounces noodles
- 1 Chinese cabbage - small, sliced
- 7 ounces snow peas
- 1 yellow onion - sliced
- 4 garlic cloves - minced
- 2 tbsp peanut oil - or avocado oil, for frying
Chicken + marinade
- 1.1 pounds chicken fillets - cut into thin slices
- 1 tsp sesame oil
- 3 tbsp low sodium soy sauce
- 1 tbsp cornstarch
- 1 tsp rice vinegar
- ½ tsp salt
- 1 tsp coarsely ground black pepper
- 1 tsp garlic powder
Black pepper sauce
- ½ cup water
- 4 tbsp low sodium soy sauce
- 1 tsp brown sugar
- 1 tbsp oyster sauce
- 1 tbsp tomato paste
- 1 tbsp coarsely ground black pepper
- 1 tsp cornstarch
Instructions
- Slice the chicken against the grain into thin strips. Add to a bowl and toss with sesame oil, soy sauce, salt, cornstarch, rice vinegar, black pepper, and garlic powder. Set aside while you prep the rest.
- Boil the noodles according to the package directions. Drain and rinse briefly under cold water. Set aside.
- While the noodles are cooking. Slice the cabbage and onion. Mince the garlic.
- Prepare the black pepper sauce: In a small bowl, combine all the sauce ingredients and stir until smooth.
- Heat 1 tablespoon of avocado oil in a large wok over medium-high heat until hot. Add the chicken in a single layer and sear undisturbed for 1 minute. Flip and stir-fry for about 2 minutes until cooked through. Remove from the wok.
- Add the remaining oil, then the onion, garlic, and snow peas. Stir-fry for about 30 seconds. Add the cabbage and cook for another 30 seconds. Pour in the sauce and let it simmer until it starts to thicken.
- Return the chicken to the wok and toss to coat. Cook for 30 seconds. Turn off the heat and add the noodles. Toss everything together until well combined.
- Serve immediately. Enjoy!
Video
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