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Chicken Stir Fry with Rice Noodles

By:Nagi
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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

 

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
4.9 from 29 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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85 Comments

  1. Marla says

    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

    Reply

  2. Emma Todd says

    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!

    Reply

  4. Brian says

    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.

    Reply

  6. Anne says

    5 stars
    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.

    Reply

  7. Karen says

    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.

    Reply

  8. Ria says

    5 stars
    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.

    Reply

  9. Marcy says

    5 stars
    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.

    Reply

  10. Alyssa says

    5 stars
    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.

    Reply

  11. Vanessa says

    5 stars
    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!

    Reply

    • Er says

      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.

      Reply
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