Chicken Stir Fry with Rice Noodles
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.
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.