Chicken Stir Fry with Rice Noodles

This Chicken Stir Fry with Rice Noodles is a quick, satisfying meal packed with tender chicken, vibrant vegetables, and silky rice noodles coated in a savory, well-balanced sauce. It’s the kind of easy dinner recipe that feels comforting, fresh, and better than takeout.

Why You’ll Love This Recipe

• Ready in under 30 minutes
• Light yet filling with plenty of vegetables
• Perfect balance of savory, slightly sweet, and nutty flavors
• Easy to customize with whatever vegetables you have

Ingredients

Chicken

• 150–180 g chicken breast, cut into thin strips
• 1 tsp cornstarch (optional)
• 1 tsp neutral oil (optional)

Sauce

• 2 tbsp oyster sauce (or hoisin sauce)
• 1 tbsp dark soy sauce
• 1/2 tsp sesame oil
• 1/2 tsp sugar (optional)
• 3 tbsp water
• 1/4 tsp white pepper (or black pepper)

Stir Fry

• 100 g dried rice noodles
• 1 tbsp oil
• 1 garlic clove, finely chopped
• 1 small onion, sliced
• 1/2 bunch choy sum or other Asian greens, stems and leaves separated
• 1/2 red bell pepper, sliced
• 1 carrot, peeled and sliced diagonally
• 5–7 mushrooms, sliced
• Sesame seeds and sliced green onions, optional

Instructions

1. In a bowl, mix the chicken with cornstarch and oil until lightly coated.
2. In a separate bowl, combine all sauce ingredients and set aside.
3. Soak the rice noodles in hot water according to package instructions, then drain well.
4. Heat oil in a wok or large skillet over high heat.
5. Add garlic and onion, stir-frying for about 30 seconds until fragrant.
6. Add the chicken and cook for 1 minute until it turns white.
7. Add carrot, choy sum stems, and bell pepper. Stir-fry for 1 minute.
8. Add mushrooms and cook for another 30 seconds.
9. Add noodles, choy sum leaves, and sauce. Toss gently for about 1 minute until everything is well coated and the sauce reduces.
10. Garnish with sesame seeds and green onions. Serve immediately.

Tips & Tricks

• Cut vegetables evenly so they cook at the same speed
• Do not over-toss the noodles to prevent breaking
• Add a splash of water if the sauce reduces too quickly
• Use a very hot pan for authentic stir fry flavor

Details

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 2 servings
• Category: Main Dish
• Method: Stir Fry
• Cuisine: Asian-inspired
• Difficulty: Easy
• Dietary Notes: Halal-friendly, dairy-free

Notes

You can replace choy sum with bok choy, spinach, or Chinese broccoli. For extra heat, add chili flakes or sliced fresh chili.

Nutrition (Approximate per serving)

• Calories: 480
• Protein: 32 g
• Carbohydrates: 52 g
• Fat: 14 g

FAQ

Can I use chicken thighs instead of breast?
Yes, chicken thighs will be juicier and work very well.

Can I make this gluten-free?
Use gluten-free oyster sauce and gluten-free soy sauce.

Are rice noodles good for meal prep?
They are best eaten fresh but can be stored short-term.

What vegetables can I swap in?
Snow peas, cabbage, zucchini, or bean sprouts all work well.

Can I make this without sugar?
Yes, the sauce will still be savory and balanced without it.

Storage

• Fridge: Store in an airtight container for up to 2 days
• Freezer: Not recommended due to noodle texture
• Reheating: Reheat gently in a pan with a splash of water

Similar Recipes

• Easy Chicken and Broccoli Noodle Stir Fry
• Sheet Pan Chicken Pitas with Tzatziki

Conclusion

This Chicken Stir Fry with Rice Noodles is a fast, flavorful solution for busy nights when you want something fresh and homemade. Simple ingredients, bold flavors, and minimal prep make it a recipe you’ll return to again and again.