Need a fast, flavorful meal for a busy night? Chicken Stir Fry with Rice Noodles is a Quick Asian Dinner that’s packed with tender chicken, crisp veggies, and chewy noodles tossed in a savory soy-based sauce. Ready in just 15 minutes, this vibrant dish is perfect for weeknight dinners or using up pantry staples. Whip up this Chicken Stir Fry with Rice Noodles for a healthy, satisfying meal that everyone will love!
Why You’ll Love Chicken Stir Fry with Rice Noodles
I’m hooked on Chicken Stir Fry with Rice Noodles because it’s a Quick Asian Dinner that delivers bold flavors with minimal effort. The combination of juicy chicken, colorful vegetables, and a tangy, umami-rich sauce makes every bite irresistible. Its flexibility—swap veggies or proteins as needed—makes this Quick Asian Dinner a go-to for clearing out the fridge while keeping things delicious and nutritious!
Ingredients for Chicken Stir Fry with Rice Noodles
Here’s what you’ll need for Chicken Stir Fry with Rice Noodles (serves 2):
For the Stir Fry:
- 150–180g (5–6 oz) chicken breast, thinly sliced
- 1 tsp cornstarch (optional)
- 1 tsp oil (peanut, vegetable, or canola)
- 100g (3.5 oz) dried rice noodles (rice sticks)
- 1 tbsp oil
- 1 garlic clove, finely chopped
- 1 small onion, sliced
- ½ bunch choy sum, stems and leaves separated
- ½ red bell pepper, sliced
- 1 carrot, peeled and sliced diagonally
- 5–7 mushrooms, sliced
- Sesame seeds and green onions, for garnish (optional)
For the Sauce:
- 2 tbsp oyster sauce (or hoisin)
- 1 tbsp dark soy sauce
- ½ tsp sesame oil
- ½ tsp sugar (optional)
- 1½ tbsp Chinese cooking wine or Mirin
- ¼ tsp white or black pepper
- 3 tbsp water
Equipment
- Wok or large skillet
- Medium bowl
- Small bowl for sauce
- Tongs or spatula
- Colander for noodles
- Knife and cutting board
- Airtight container for storage
Ingredient Tips
- Chicken: Slice thinly for quick cooking; substitute with thighs for juicier texture.
- Rice Noodles: Soak just before cooking to avoid mushiness; use fresh noodles if available.
- Oyster Sauce: Swap with vegetarian oyster sauce or tamari for dietary needs.
- Vegetables: Use any crisp veggies like broccoli or snap peas for variety.
- Chinese Cooking Wine: Dry sherry or rice vinegar works as a substitute.
Directions for Chicken Stir Fry with Rice Noodles
Let’s cook this Chicken Stir Fry with Rice Noodles!
Prep the Ingredients
- I toss 150–180g sliced chicken with 1 tsp cornstarch and 1 tsp oil in a medium bowl, then set aside.
- In a small bowl, I mix 2 tbsp oyster sauce, 1 tbsp dark soy sauce, ½ tsp sesame oil, ½ tsp sugar, 1½ tbsp Chinese cooking wine, ¼ tsp pepper, and 3 tbsp water for the sauce.
- I soak 100g rice noodles in hot water per package instructions, then drain.
Stir-Fry the Base
- I heat 1 tbsp oil in a wok over high heat.
- I add 1 chopped garlic clove and 1 sliced onion, stir-frying for 30 seconds until fragrant.
Cook the Chicken and Veggies
- I add the chicken to the wok, cooking for 1 minute until it turns white.
- Then, I toss in 1 sliced carrot, choy sum stems, and ½ sliced red bell pepper, stir-frying for 1 minute.
- I add 5–7 sliced mushrooms and cook for 30 seconds more.
Combine and Serve
- I add the drained noodles, choy sum leaves, and sauce to the wok.
- I toss for 1 minute until the greens wilt and the sauce coats the Chicken Stir Fry with Rice Noodles.
- I serve immediately, garnished with sesame seeds and green onions.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 2
- Calories: ~427 kcal per serving
- Macros per Serving: 50g carbs, 25g protein, 15g fat, 5g fiber
Variations for Chicken Stir Fry with Rice Noodles
Try these twists on Chicken Stir Fry with Rice Noodles:
- Spicy Kick: Add ½ tsp chili flakes or a drizzle of sriracha for a fiery Quick Asian Dinner.
- Protein Swap: Use shrimp, beef, or firm tofu for a different Quick Asian Dinner.
- Veggie Mix: Swap in broccoli, zucchini, or snap peas for variety.
- Noodle Options: Try soba or egg noodles for a different texture.
- Vegan Version: Use tofu and vegetarian oyster sauce for a plant-based dish.
Serving Ideas:
- Pair with Food and Tips’ Chocolate Cake With Passion Fruit Mousse for a sweet finish.
- Serve with a cucumber salad to complement the Quick Asian Dinner.
- Offer at a casual dinner with spring rolls for an Asian-inspired feast.
Storage
I store Chicken Stir Fry with Rice Noodles in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles, stirring gently. Alternatively, I microwave in 30-second intervals, stirring to prevent drying. I avoid freezing due to the noodles’ tendency to become mushy upon thawing.
Serving Tips
- Presentation: Serve Chicken Stir Fry with Rice Noodles in bowls with a sprinkle of sesame seeds and green onions for a vibrant look.
- Garnish: Add chopped peanuts or fresh cilantro for extra flair.
- Pairing: Enjoy with iced green tea or miso soup to enhance the Quick Asian Dinner.
- Portion Size: One bowl per person for a complete meal.
- Occasions: Perfect for weeknight dinners, meal prep, or casual gatherings.
FAQs About Chicken Stir Fry with Rice Noodles
Here are answers to some common questions about Chicken Stir Fry with Rice Noodles:
Can I use different vegetables in this stir fry?
Yes, you can swap in any crisp vegetables like broccoli, zucchini, snap peas, or baby corn. Choose colorful veggies to boost nutrition and visual appeal.
Can I make this dish gluten-free?
Absolutely! Use gluten-free soy sauce or tamari and ensure the oyster sauce is gluten-free. Rice noodles are naturally gluten-free, making this an easy adaptation.
How do I prevent the rice noodles from becoming mushy?
Soak the noodles just before cooking per package instructions and avoid overcooking in the wok. Drain thoroughly and toss them in at the last minute to maintain texture.
Can I make this stir fry ahead of time for meal prep?
Yes, prepare Chicken Stir Fry with Rice Noodles up to 3 days in advance and store in the refrigerator. Reheat with a splash of water or soy sauce to keep it moist.
Can I use a different protein instead of chicken?
Yes, swap chicken for shrimp, beef, pork, or firm tofu. Adjust cooking time to ensure the protein is fully cooked.
How can I make the sauce spicier?
Add ½ tsp chili flakes, fresh chopped chilies, or a drizzle of sriracha to the sauce for a spicy kick, adjusting to your taste.
More Delicious Dinner Recipes You’ll Love
- Parmesan Crusted Cod – A High Protein Dinner Delight
- Split Pea Soup – A Cozy Quick Dinner
- German Potato Soup (Easy & Flavor-Packed Dinner Recipe)
Conclusion
Chicken Stir Fry with Rice Noodles is the ultimate quick meal that’s easy to make and full of flavor. It’s a customizable dish that can be adapted to suit your dietary needs and preferences, making it a go-to recipe for busy weeknights. Whether you stick to the classic version with chicken or experiment with different proteins and vegetables, this stir fry is sure to become a favorite in your kitchen. The best part? It’s healthy, satisfying, and takes less than 20 minutes to prepare. Give it a try and enjoy a delicious, homemade meal that’s perfect for any occasion.
Chicken Stir Fry with Rice Noodles
Ingredients
For the Stir Fry:
- 150 –180g 5–6 oz chicken breast, thinly sliced
- 1 tsp cornstarch optional
- 1 tsp oil peanut, vegetable, or canola
- 100 g 3.5 oz dried rice noodles (rice sticks)
- 1 tbsp oil
- 1 garlic clove finely chopped
- 1 small onion sliced
- ½ bunch choy sum stems and leaves separated
- ½ red bell pepper sliced
- 1 carrot peeled and sliced diagonally
- 5 –7 mushrooms sliced
- Sesame seeds and green onions for garnish (optional)
For the Sauce:
- 2 tbsp oyster sauce or hoisin
- 1 tbsp dark soy sauce
- ½ tsp sesame oil
- ½ tsp sugar optional
- 1½ tbsp Chinese cooking wine or Mirin
- ¼ tsp white or black pepper
- 3 tbsp water
Instructions
Prep the Ingredients
- I toss 150–180g sliced chicken with 1 tsp cornstarch and 1 tsp oil in a medium bowl, then set aside. In a small bowl, I mix 2 tbsp oyster sauce, 1 tbsp dark soy sauce, ½ tsp sesame oil, ½ tsp sugar, 1½ tbsp Chinese cooking wine, ¼ tsp pepper, and 3 tbsp water for the sauce. I soak 100g rice noodles in hot water per package instructions, then drain.
Stir-Fry the Base
- I heat 1 tbsp oil in a wok over high heat. I add 1 chopped garlic clove and 1 sliced onion, stir-frying for 30 seconds until fragrant.
Cook the Chicken and Veggies
- I add the chicken to the wok, cooking for 1 minute until it turns white. Then, I toss in 1 sliced carrot, choy sum stems, and ½ sliced red bell pepper, stir-frying for 1 minute. I add 5–7 sliced mushrooms and cook for 30 seconds more.
Combine and Serve
- I add the drained noodles, choy sum leaves, and sauce to the wok. I toss for 1 minute until the greens wilt and the sauce coats the Chicken Stir Fry with Rice Noodles. I serve immediately, garnished with sesame seeds and green onions.
Notes
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