If you’re looking for a vibrant, flavor-packed dish that comes together in just about 30 minutes, this Chicken Stir-Fry with Rice Noodles Recipe is going to become your new weeknight hero. With tender slices of chicken, crisp veggies, and silky rice noodles all tossed in a luscious sauce, it hits every note of texture and taste. Whether you’re cooking for yourself or a hungry family, this recipe delivers easy-to-love Asian-inspired comfort without any fuss.
Ingredients You’ll Need
These ingredients might seem simple, but each one plays a crucial role in building the layered flavors and satisfying textures that make this dish a standout. From the fresh veggies to the blend of sauces, every component shines through in the final plate.
- Boneless, skinless chicken breast: Thinly sliced for quick cooking and tender bites.
- Rice noodles: Soft and slippery, they soak up all the delicious sauce perfectly.
- Vegetable oil: A neutral oil that’s ideal for stir-frying at high heat.
- Red bell pepper: Adds a sweet crunch and beautiful color contrast.
- Snap peas: Deliver a fresh, crisp texture that brightens the dish.
- Carrots: Julienned for a slight sweetness and vibrant orange pops.
- Green onions: Provide an oniony bite that feels fresh and lively.
- Garlic: Minced to infuse the stir-fry with warming depth.
- Fresh ginger: Grated for a zingy spice that brightens every bite.
- Low-sodium soy sauce: The salty umami backbone of the sauce.
- Oyster sauce: Adds a rich, savory flavor with subtle sweetness.
- Hoisin sauce: Brings a sweet and tangy complexity to the sauce mix.
- Sesame oil: A finishing touch that imparts a nutty aroma and depth.
- Cornstarch mixed with water (optional): Helps thicken the sauce if you prefer a clingier coating.
- Salt and pepper: Essential for seasoning the chicken and balancing flavors.
How to Make Chicken Stir-Fry with Rice Noodles Recipe
Step 1: Prepare Your Ingredients
Before heating up the pan, make sure your chicken is thinly sliced and your vegetables are cut as described—bell pepper thinly sliced, snap peas trimmed, and carrots julienned. Cook your rice noodles according to package directions, then drain and set them aside to be added later.
Step 2: Cook the Chicken
Heat the vegetable oil over medium-high heat in a large skillet or wok. Add the chicken slices, seasoning them lightly with salt and pepper. Cook the chicken for about 5 to 6 minutes until it’s browned on the outside and cooked through, juicy and tender. Remove the chicken from the pan and set aside to keep warm.
Step 3: Stir-Fry the Vegetables
In the same pan, toss in the red bell pepper, snap peas, carrots, and green onions. Stir-fry these for about 3 to 4 minutes until they’re crisp-tender—this ensures they keep their bright color and fresh crunch.
Step 4: Add Aromatics
Add the minced garlic and grated ginger into the vegetables and cook for just 1 minute. This step unlocks their fragrant oils, giving your dish a fantastic aromatic boost that will make your kitchen smell irresistible.
Step 5: Combine Chicken and Sauce
Return the cooked chicken to the pan. Now stir in the soy sauce, oyster sauce, hoisin sauce, and sesame oil. Mix everything together and bring it to a gentle simmer so the flavors meld beautifully.
Step 6: Thicken the Sauce and Add Noodles
If you love a slightly thicker sauce, add the cornstarch slurry at this point, stirring until the sauce coats your ingredients just right. Finally, toss in the cooked rice noodles and gently stir-fry everything together until the noodles are heated through and generously coated in that irresistible sauce.
How to Serve Chicken Stir-Fry with Rice Noodles Recipe
Garnishes
Adding fresh garnishes is a simple way to elevate this dish right before serving. Sprinkle chopped cilantro or toasted sesame seeds on top to add bursts of flavor and a pleasing crunch to each bite.
Side Dishes
This dish shines on its own but pairs beautifully with light side dishes like steamed bok choy, a crisp cucumber salad, or even some pickled vegetables to contrast the savory richness.
Creative Ways to Present
For a fun twist, serve your Chicken Stir-Fry with Rice Noodles Recipe family-style on a large platter, encouraging guests to dig in and mix the noodles and veggies themselves. Or, plate it in individual bowls layered with extra fresh herbs and a wedge of lime for a zesty finish.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making your next meal even tastier.
Freezing
This stir-fry freezes well. Portion out leftovers into freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently in a skillet over medium heat to keep the noodles from becoming mushy. Adding a splash of water or broth can help loosen the sauce and freshen the dish.
FAQs
Can I use other types of noodles instead of rice noodles?
Absolutely! While rice noodles absorb the sauce beautifully and stay light, you can swap in udon, soba, or even spaghetti noodles in a pinch. Just cook according to package instructions and adjust the sauce quantity slightly if needed.
Is it possible to make this recipe vegetarian or vegan?
Yes, simply replace the chicken with firm tofu or your favorite plant-based protein, and swap oyster sauce for a vegan alternative like mushroom sauce. The veggies and sauces still bring the same delicious flavors.
How spicy is this dish, and can I adjust the heat?
This Chicken Stir-Fry with Rice Noodles Recipe is mild by default, but you can easily add heat by stirring in chili garlic sauce, red pepper flakes, or fresh sliced chilies according to your preference.
What’s the key to perfect stir-fry texture?
High heat and quick cooking are essential to keep veggies crisp and chicken tender. Also, prepping all ingredients beforehand helps you move swiftly so nothing overcooks or turns soggy.
Can I prepare the sauce ahead of time?
Yes, mixing the soy sauce, oyster sauce, hoisin sauce, and sesame oil ahead makes the cooking process even faster. Just keep the cornstarch slurry separate until cooking to maintain its thickening power.
Final Thoughts
You really can’t go wrong with this Chicken Stir-Fry with Rice Noodles Recipe. It’s a perfect blend of fresh veggies, tender chicken, and flavorful noodles that comes together quickly for an easy, wholesome meal. Give it a try soon—you might just find it becoming your go-to comfort food for busy nights when you want something satisfying and delicious.
Print
Chicken Stir-Fry with Rice Noodles Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Dairy-Free
Description
A quick and flavorful Chicken Stir-Fry with Rice Noodles, packed with colorful vegetables and a savory Asian-inspired sauce. This easy weeknight dinner combines tender chicken breast, crisp vegetables, and delicate rice noodles for a satisfying and nutritious meal ready in just 30 minutes.
Ingredients
Protein
- 1 pound boneless, skinless chicken breast, thinly sliced
Noodles
- 8 ounces rice noodles
Vegetables
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 2 carrots, julienned
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauces & Oils
- 2 tablespoons vegetable oil
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
Other
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and pepper to taste
Instructions
- Cook the Noodles: Prepare the rice noodles according to package instructions until tender. Drain and set aside to prevent sticking.
- Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Season the sliced chicken breast with salt and pepper, then add to the pan. Cook for 5–6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken and set aside.
- Stir-Fry the Vegetables: In the same pan, add the red bell pepper, snap peas, carrots, and green onions. Stir-fry for 3–4 minutes until the vegetables are crisp-tender.
- Add Aromatics: Add the minced garlic and grated ginger to the pan. Cook, stirring constantly, for about 1 minute until fragrant.
- Combine Chicken and Sauce: Return the cooked chicken to the pan. Pour in the low-sodium soy sauce, oyster sauce, hoisin sauce, and sesame oil. Stir everything together and bring the mixture to a gentle simmer.
- Thicken Sauce (Optional): If you prefer a thicker sauce, add the cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water) to the pan. Stir until the sauce thickens slightly, which should take about a minute.
- Add Noodles and Finish: Add the cooked rice noodles to the pan. Toss everything together to combine well and heat through evenly.
- Serve: Remove from heat and serve immediately for the best texture and flavor.
Notes
- For a spicier version, add 1 teaspoon of chili garlic sauce or a pinch of red pepper flakes along with the sauces.
- You can substitute the chicken with shrimp or tofu for an alternative protein option.
- Make sure not to overcook the vegetables to keep them crisp and vibrant.
- Use low-sodium soy sauce to control the salt level in the dish.
