Quick rice noodle stir fry with tender chicken, crisp veggies, and a bold, savory sauce—easy, satisfying, and ready in just 25 minutes!
Why You’ll Love This Recipe
This stir fry is the ultimate combination of ease, taste, and versatility. Here’s why you’ll want to make it again and again:
- Quick and ready in under 30 minutes
- Loaded with protein and fiber-rich veggies
- Great for meal prep and leftovers
- Customizable with your favorite vegetables or protein
- A balanced, satisfying one-pan meal
Ingredients
- Rice noodles
- Vegetable oil
- Skinless boneless chicken breasts, sliced into bite-size strips
- Salt and black pepper, to taste
- Red bell pepper (or a mix of red and green), sliced
- Broccoli, chopped
- Shiitake or portobello mushrooms, sliced
- Fresh ginger, peeled and shredded
- Chicken broth
- Soy sauce (not low-sodium)
- Ketchup
- Cornstarch
- Sesame oil
Directions
- Cook the Noodles:
Bring a pot of salted water to a boil. Add rice noodles and cook for 2 to 4 minutes, until barely tender. Drain and toss with a bit of vegetable oil to prevent sticking. - Stir-Fry the Chicken:
In a large wok or skillet, heat vegetable oil over high heat. Season chicken with salt and pepper. Stir-fry until just cooked through, about 3 minutes. Remove and set aside. - Cook the Vegetables:
In the same skillet, add bell peppers, broccoli, and mushrooms. Sauté briefly (1–2 minutes), then add shredded ginger and stir-fry for 2 more minutes until veggies are tender-crisp. - Make the Sauce:
In a bowl, whisk together chicken broth, soy sauce, ketchup, and cornstarch until smooth and well combined. - Combine and Finish:
Return the chicken and noodles to the skillet with the vegetables. Pour in the sauce and toss everything together. Stir-fry for 2–3 minutes, or until the sauce thickens and everything is evenly coated. - Serve:
Drizzle with sesame oil, taste, and adjust seasoning if needed. Serve hot.
Servings And Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Calories: Approx. 390 kcal per serving
Variations
- Spicy Kick: Add a splash of sriracha or red pepper flakes to the sauce.
- Vegan Option: Use tofu instead of chicken and vegetable broth instead of chicken broth.
- More Crunch: Add snow peas or bean sprouts right before serving.
- Nutty Flavor: Stir in a tablespoon of peanut butter with the sauce for a Thai-inspired twist.
- Low-Carb Swap: Substitute rice noodles with zucchini noodles or shirataki noodles.
Storage/Reheating
Storage:
- Store in an airtight container in the fridge for up to 3 days.
Reheating:
- Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. Can also be microwaved in short intervals.
FAQs
Can I use a different protein?
Yes! Try shrimp, beef strips, or tofu depending on your preference.
Are rice noodles gluten-free?
Most are, but check the label to ensure they’re certified gluten-free.
Can I make this dish ahead of time?
Yes. Store each component separately and combine when ready to reheat for best texture.
Is the ketchup necessary?
It adds a hint of sweetness and depth. You can substitute with hoisin or omit if preferred.
Can I freeze the leftovers?
Rice noodles don’t freeze well due to texture changes. It’s best enjoyed fresh or refrigerated.
How do I avoid soggy vegetables?
Use high heat and don’t overcrowd the pan—cook in batches if needed.
What can I serve with this stir fry?
It’s a complete meal on its own, but pairs well with a light cucumber salad or miso soup.
Can I make it oil-free?
You can use a bit of broth to sauté, though flavor and texture may vary slightly.
How do I keep noodles from clumping?
Toss them in oil after boiling and add them just before finishing the stir fry.
Can I double the recipe?
Yes, but cook ingredients in batches to avoid overcrowding the pan.
Conclusion
Delicious Rice Noodles Stir Fry is the ideal quick-fix dinner that’s bursting with fresh flavor, nutritious ingredients, and satisfying texture. Whether you’re feeding a family or prepping for the week, this dish will win everyone over with its tasty simplicity and vibrant stir fry goodness. Enjoy your better-than-takeout meal—right from your own kitchen.
Print
Delicious Rice Noodles Stir Fry
- Total Time: 25 minutes
- Yield: 4 servings
Description
Quick rice noodle stir fry with tender chicken, crisp veggies, and a bold, savory sauce—easy, satisfying, and ready in just 25 minutes!
Ingredients
Rice noodles
Vegetable oil
Skinless boneless chicken breasts, sliced into bite-size strips
Salt and black pepper, to taste
Red bell pepper (or a mix of red and green), sliced
Broccoli, chopped
Shiitake or portobello mushrooms, sliced
Fresh ginger, peeled and shredded
Chicken broth
Soy sauce (not low-sodium)
Ketchup
Cornstarch
Sesame oil
Instructions
Boil salted water, cook rice noodles for 2–4 minutes until just tender. Drain and toss with a bit of oil.
Heat oil in a wok or skillet, stir-fry seasoned chicken until just cooked. Remove.
Stir-fry bell peppers, broccoli, and mushrooms. Add ginger, sauté a few minutes.
Mix broth, soy sauce, ketchup, and cornstarch in a bowl.
Return chicken and noodles to skillet, add sauce, and stir-fry until thickened.
Drizzle with sesame oil, adjust seasoning, and serve hot.
Notes
- Use pre-cut stir-fry veggie mix for faster prep.
- Swap chicken with tofu or shrimp for variety.
- For added heat, stir in chili paste or sliced red chili.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired