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Home Collections 15 Minute Meals

Chicken Stir Fry with Rice Noodles

By:Nagi
Published:21 Jun '17Updated:14 May '19
88 Comments
Recipe v Video v Dozer v

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!

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

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

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

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!

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

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

  • Pork Stir Fry with Green Beans

  • Asian Beef Bowls

  • Quick Beef Ramen Noodles and Chicken Vegetable Ramen Noodles

  • Egg Foo Young (Chinese Omelette with Pork)

  • Chop Suey (Chicken Stir Fry)

  • All Purpose Stir Fry Sauce – Charlie! Yes I named it/him

  • See all Asian recipes and 15 Minute Meals collection

 

Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

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Great fridge forage meal - any dried noodles, any veggies, optional protein. This Chicken Stir Fry with Rice Noodles is healthy and super quick to make! recipetineats.com

Chicken Stir Fry with Rice Noodles

Author: Nagi
Prep: 10 mins
Cook: 5 mins
Total: 15 mins
4.88 from 32 votes
Servings2
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Recipe video above. A terrific fridge and pantry forage meal, made with your choice of dried noodles, a simple but tasty stir fry sauce and whatever veggies you can scrape together. This is loaded with veggies and light on the noodles, and if you cook it for more than 5 minutes, it's overcooked!! This is a super quick midweek stir fry that is really tasty.

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:

1. Tenderise Chicken I usually tenderise chicken for stir fries using baking soda / bi carb which is one of the methods used by Chinese restaurants. Read here: How to Velvet Chicken. For this recipe, I'm using a faster method which does not tenderise the chicken but does keep it juicy because the cornflour oil mixture coats the chicken and seals in the moisture.
This step is optional because this is such a quick stir fry, the breast should be juicy. Also, thigh could be used instead which is juicier.
2. Dark Soy Sauce has more flavour than light or all purpose soy sauce and also stains the noodles a darker colour. If you don't have Dark Soy Sauce, I would use 3 tbsp of Oyster Sauce and only 2 tsp of all purpose or light soy sauce.
3. Chinese Cooking Wine - sub with Mirin (skip sugar if you do) or Dry Sherry. If you can't consume alcohol, use 1/4 cup chicken broth/stock instead (or 1 crumbled stock cube + 2 tbsp water)
4. Noodles - works great with any noodles. Use 100g/3.5oz of dried rice noodles (rice sticks, pad thai, vermicelli), or about 120g/4 oz of dried noodles (like egg noodles, ramen, Maggi, Fantastic noodles), or 180g / 6 oz fresh noodles (which usually just need to be soaked in hot water).
I used Changs Rice Stick Noodles in the video and photos. I like noodles that can just be soaked in hot water rather than having to boil (the thicker ones need to be boiled).
5. Finely chopping garlic rather than using garlic from a jar or mincing it using a crusher stops it from burning and spitting.
6. Use about 2 handfuls once chopped, this wilts a lot once cooked, so don't be afraid to bulk up! Cut stems into 5 cm / 2" lengths, and split thicker stems in half lengthwise so they are all roughly the same size. Any Asian greens works great in this, or sub with 2 1/2 cups shredded or chopped cabbage, spinach or other leafy greens. 
7. Don't rehydrate the rice noodles until just before cooking. If you leave them sitting around for a while, they have a tendency to break when cooked.
8. VEGGIE SUBS: I recommend using onion but other than that, feel free to swap out the veggies for whatever you have. Use about 5 cups (packed) of veggies of choice.
9. Nutrition per serving, assuming 150g/5 oz chicken used.

Nutrition Information:

Serving: 419gCalories: 427cal (21%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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!)

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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88 Comments

  1. Rere La Rosa says

    September 9, 2020 at 11:58 am

    Wow looks amazing!! If I’m tight on time, can I refrigerate the sauce the day before?

    Reply
  2. Kira Bacal says

    September 2, 2020 at 4:42 pm

    5 stars
    Yummy! The kids (ages 10, 8, and 5 yo twins) and I loved it!! Super easy and the kids were able to help with the prep, so they thought it was great!

    Reply
  3. Rayma says

    August 30, 2020 at 6:20 pm

    I added ginger and lots of vegies with chicken thigh fillets. First time I’ve used rice noodles and will make this dish again. So good.

    Reply
  4. Allie says

    August 5, 2020 at 8:15 pm

    Hi Nagy,
    Can I add ginger to this recipe, or do you believe it would be a disadvantage to the flavor?
    Thank you,
    Allie

    Reply
    • Nagi says

      August 6, 2020 at 6:34 pm

      Hi Allie, you definitely can if you like! N x

      Reply
  5. JS says

    July 25, 2020 at 1:30 am

    LOVE this! And LOVE those plates/bowls you use to serve! Where can I get those??

    Reply
    • Nagi says

      July 25, 2020 at 1:33 pm

      I love them too – they’re hand made 🙂 N x

      Reply
  6. Laurette Francoeur says

    July 15, 2020 at 5:51 am

    just loved it, so quick and tasty

    Reply
  7. Teachurite says

    June 7, 2020 at 9:33 am

    5 stars
    DELICIOUS!!! Followed the recipe exactly, with a few minor substitutions (snow peas and broccoli for greens, and Saki for Asian cooking wine). Fresh and light, great flavor, very easy to follow, a little extra prep time with a very quick stir fry. Thank you so much for sharing this recipe that can be followed by the average home cook. It will become a regular favorite!

    Reply
  8. LAURA E CONANT says

    May 22, 2020 at 10:29 am

    We are a soy free family so I made this with a jar soy free Hoisin sauce and a combo of coconut aminos and no soy sauce. It wasn’t very good! Finished it off with chopped scallions, fresh lim juice and salon trial. Will definitely make again!

    Reply
  9. Cathy says

    May 17, 2020 at 12:43 am

    5 stars
    I made this for dinner tonight with just a few extra vegetables band some ginger. It was delicious! So easy to prep and huge on flavour!

    Reply
    • Nagi says

      May 17, 2020 at 8:41 am

      Perfect Cathy! N x

      Reply
  10. Cristine says

    May 14, 2020 at 10:39 pm

    5 stars
    Made this during the lockdown with the veggies we have on hand, and used shrimp instead of chicken. It turned out really good, my husband loved it! So flavorful. Will be saving this recipe, thank you!

    Reply
    • Nagi says

      May 15, 2020 at 9:38 am

      Perfect Cristine! N x

      Reply
  11. Davinia says

    May 6, 2020 at 8:32 am

    5 stars
    Wow wow wow. I followed the recipe and did the substitute for the Chinese wine. It smelled great while cooking but I was worried about the flavor since I put too much noodles to sauce. Well even though it was light on the sauce, the flavor was outstanding. This will definitely be in the regular rotation. We used Chaya instead of spinach (make sure to boil it first). Soooo good.

    Reply
    • Nagi says

      May 6, 2020 at 8:56 pm

      I’m so happy to hear that Davinia!! N x

      Reply
  12. Anisa says

    April 4, 2020 at 7:32 am

    Can I make this recipe with rice? My husband can’t do the texture of noodles.

    Reply
    • Nagi says

      April 4, 2020 at 11:19 am

      Hi Anisa, you can definitely make the stir fry and just serve over rice. Enjoy! N x

      Reply
  13. Dimitra says

    March 18, 2020 at 1:03 am

    5 stars
    I made it and it was great had to have two plates..couldn’t stop eating!
    Thank you Nagi for this yummy recipe.
    Greetings from Greece!

    Reply
    • Cristine says

      May 14, 2020 at 10:37 pm

      Made this during the lockdown with the veggies we have on hand, and used shrimp instead of chicken. It turned out really good, my husband loved it! So flavorful. Will be saving this recipe, thank you!

      Reply
  14. Stefania says

    October 29, 2019 at 12:09 am

    5 stars
    This is so yum! Have made lots of times before with chicken. Any tips on cooking this one with defrosted prawns? I’m guessing the cook time would be less but any tips you have would be appreciated!

    Reply
    • Nagi says

      October 29, 2019 at 6:33 am

      Hi Stefania, use thawed prawns and toss them in to cook same as the chicken, just reduce the cook time to 30 seconds as they will keep cooking throughout the rest of the steps – N x

      Reply
  15. isabella says

    March 12, 2019 at 1:03 pm

    5 stars
    This was delicious and simple to make. The sauce came out amazing! Thank you for the recipe. This will be my go-to stir fry!!

    Reply
  16. Vanessa Baggio says

    February 13, 2019 at 5:52 pm

    5 stars
    Hi Nagi
    It’s been ages since I’ve been able to cook and rate your wonderful recipes. I’m making this tonight and all I had was a packet of frozen stir fry veggies on hand. I used dried rice vermicelli noodles and it was sensational! I’m not surprised as ALL of your recipes are lovely and always delicious 😋
    Also, I went to 4 Asian supermarkets and finally, I hit GOLD. Yes, I got my Gold mountain sauce- $2.40 and loved it in your Thai Chicken fried rice.

    Reply
    • Nagi says

      February 13, 2019 at 6:32 pm

      Thanks so much Vanessa!

      Reply
  17. Sherry says

    November 18, 2018 at 2:03 pm

    A question: do you toast the sesame seeds first before sprinkling it on?

    Reply
    • Nagi says

      November 18, 2018 at 6:15 pm

      It would be ideal if you did but personally for quick ‘n easy meals like this I don’t if it’s for a garnish 🙂 N x

      Reply
  18. Lou Ann Ward says

    September 4, 2018 at 3:04 am

    I put in my email address for the 3 free cookbooks, but I don’t see any place for my home address for you to send them to me! ??

    Reply
    • Mindy says

      September 14, 2019 at 7:20 pm

      They are ebooks

      Reply
  19. Sameena says

    June 12, 2018 at 1:31 am

    5 stars
    I was looking for a recipe that duplicated one of our favorite dishes and thankfully I came across yours! This was a BIG hit with my family and I will be making this again! Thank you for sharing the love! 🙂

    Reply
  20. Ben Dover says

    April 16, 2018 at 2:27 am

    Hello, Nagi love your recipe … its simple .. I am trying to create a adapted version … hope it works great . You are so right Dorothy! 🙂 Especially because I actually made an effort to chop them half neatly for the photos… How are you coping with Gary around?? 😂

    Reply
    • Nagi says

      April 16, 2018 at 8:59 pm

      I hope you love it Ben!! N xx

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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