This Chicken Stir Fry with Rice Noodles is a terrific QUICK fridge and pantry forage meal, made with your choice of dried noodles, a simple tasty stir fry sauce and whatever veggies you can scrape together.
This is loaded with veggies and light on the noodles so it’s nice and healthy. I love stir fried noodles like Chow Mein, Beef Broccoli Noodles and Pad See Ew because they’re a complete meal made in one wok – or skillet!
Quick Rice Noodles Recipe
I literally rummaged through my fridge to make this Chicken Stir Fry with Rice Noodles. Photographed it, ate half, gave the other half to the homeless guy at the dog park.
Smugly patted myself on the back for making a recipe I wanted to post on my site using things I already had – no special run to the grocery store to get specific ingredients.
Then I realised I needed to make it again for the recipe video. And so off I went to the grocery store. ?
#StoryOfMyLife
ANY DRIED RICE NOODLES
I wanted to share this recipe because I have a theory that almost everyone has some sort of dried noodles in the pantry. I made this with thinnish rice sticks which I’m fond of because they just need soaking in boiled water. But you can use any dried noodles you want – dried or fresh.
Many noodle stir fries tend to be heavy on the noodles and light on the veggies. This one is the other way round. It only uses 100g/3.5 oz of dried noodles for 2 servings. When you pull out the dried noodles, you’ll be doubtful that it’s enough. But it will be! Once the noodles are soaked, they expand, then when tossed in the sauce and loosened up, they increase in volume again. And also, there is stacks of veggies in this recipe. By volume, there is more veggies than noodles, but they shrink a lot during cooking.
Love spicy food?
Try this spicy Beef Hokkien Noodles!
Speaking of cooking – as with all stir fries, this Chicken Stir Fry with Rice Noodles cooks super fast. Actually, it cooks even faster than most because it’s made with dried rice noodles and if you toss rice noodles in the wok for more than a couple of minutes, they will start to break apart. It’s so disappointing when you dig into a big bowl of noodles only to find it’s just a pile of short broken strands!
That is pretty much the only rule with this recipe – it must be cooked super quickly! Any longer than 5 minutes and it’s been on for too long.
So next time you’re wondering what to make for dinner – if you can find some dried noodles and bits and bobs in your fridge, make this! – Nagi x
More really quick Asian recipes
-
Quick Beef Ramen Noodles and Chicken Vegetable Ramen Noodles
-
Egg Foo Young (Chinese Omelette with Pork)
-
All Purpose Stir Fry Sauce – Charlie! Yes I named it/him
-
See all Asian recipes and 15 Minute Meals collection
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Chicken Stir Fry with Rice Noodles
Ingredients
Chicken (Note 1):
- 150 - 180 g/ 5 - 6 oz chicken breast , cut into thin strips
- 1 tsp cornflour / cornstarch (optional)
- 1 tsp oil (peanut, vegetable, canola) (optional)
Sauce (or use my Homemade Stir Fry Sauce, step 2):
- 2 tbsp oyster sauce (or sub with Hoisin)
- 1 tbsp dark soy sauce (Note 2)
- 1/2 tsp each sesame oil, sugar (optional)
- 1 1/2 tbsp Chinese cooking wine (Shoaxing wine) OR Mirin (Note 3)
- 1/4 tsp white pepper (or black pepper)
- 3 tbsp water
Stir Fry:
- 100 g / 3.5 oz dried rice noodles (Note 4)
- 1 tbsp oil
- 1 garlic clove , finely chopped (Note 5)
- 1 small onion , sliced (white, brown, yellow)
- 1/2 bunch choy sum or other Asian greens , stems separated from leaves (Note 6)
- 1/2 red capsicum / bell pepper , sliced
- 1 carrot , peeled, cut in half lengthwise and sliced on the diagonal
- 5 - 7 mushrooms , sliced
- Sesame seeds and finely sliced green onions/scallions , optional
Instructions
- Mix chicken, cornstarch and oil in a bowl.
- Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
- Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
- Heat oil in a wok or large skillet over high heat.
- Add garlic and onion, cook for 30 seconds.
- Add chicken, cook for 1 minute until it changes colour from pink to white.
- Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
- Add mushrooms, cook for 30 seconds.
- Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don't toss for more then 1 1/2 minutes - noodles may break.
- Garnish with sesame seeds and green onions then serve immediately.
Recipe Notes:
Nutrition Information:
CHICKEN STIR FRY WITH RICE NOODLES
WATCH HOW TO MAKE IT
Chicken Stir Fry with Rice Noodles recipe video!
LIFE OF DOZER
Winter? What’s that?? (I took this photo bundled up in a fleece wearing waterproof pants and gum boots!)
Delicious! I think I tried multiple recipes from your site with no success yet, I still believe on you because photos looks scrumptious and comments are positive. This is my first successful dish from this site, I love it! I used fresh rice noodles.
Hi Nagi, oh my word! This dish was Amazing, I couldn’t get the left overs in the fridge because I kept sticking my fork in the pan, I loved it!
Hi Nagi delicious but I completely over cooked. Can I freeze this?
Another great quick and easy recipe, thank you Nagi! I added a handful of cashews and some fresh coriander. Yummo!
Just made today. I doubled the stir fry sauce and marinaded the chicken. Added some fresh ginger. Can not believe how velvety the chicken was and the whole dish was so flavorful
We absolutely loved this authentic tasting stir fry. So easy and healthy and yum yum good for our tums. Substituted with left over sliced duck breast. Thanks Nagi!
Nice but bland. Added chilli oil to add some flavour. My least favourite stir fry recipe for you.
Hi Rachel, sorry you found it bland, by no means should it be like that, could you have possibly mis measured somewhere?? N x
I’ve made this sauce several times now, each with a small variation or two, always delicious! Its now my go to chicken stir fry staple.
Last nights variations 1/2 tsp crushed ginger and 1 tsp crushed garlic. Mix tgrough marinated chicken just before cooking. Adds a nice underheat to the chicken.
So easy and yummy! So pretty to make with the different colours
I made this tonight almost exactly as the recipe dictated, except I used more chicken and a bit more sauce. Also some broccoli that I had in my fridge. SO GOOD! The best stir fry I’ve ever made.
Hi Nagi, First time “velveted” chicken for this stir-fry. Just what I hoped for- tender and juicy not over cooked. Will be returning to your site for more recipes soon. Thanks from Cape Cod.
We just finished devouring this! So delicious. Your sauces are always the best Nagi,
I didn’t have the ingredients on hand so for the veggies, including the carrots and pepper, I added broccoli, cabbage, and bean sprouts.
Your recipes never fail. Your site is always the first place I go.
My hubby, who would never, ever enter any kind of Asian restaurant (says he spent too much time in the South Pacific for Uncle Sam) pronounced this delicious. And it was.
Yum! Awesome flavor. This is the second recipe of yours that I have made and we have loved them both! I also made your bibimbap last week and it was amazing. Thanks so much for your great recipes. Your commentary on the ingredients and cooking techniques are also super helpful.
Hi Nagi! Merry Christmas to you and your family from ours here in Colorado. I made this for brunch because I had all these extra ingredients on hand and let me tell you, it was perfect! It hit the spot. I did add scramble eggs and eyeballed the sauce ingredients and kept the noodles al dente before putting into the stir fry. Tonight we are having all RTE’s recipes tonight! Standing Rib Roast, Crockpot Turkey Breast, Brown Sugar Carrots, Parmesan Green Beans, and Easy Creamy Cheesy Potatoes!
I made this in the cheapest, crappiest way ever. I used chuck steak sliced super thin and frozen stir fry vegetable mix. It was so awesome. A keeper! I cant wait to throw some better quality ingredients at it.
Great tip for stir frying chicken breast, it was so moist! This was a very tasty stir fry.