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