Name: Chicken Stir-Fry with Rice Noodles Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 8 ounces rice noodles; 1 pound boneless skinless chicken breast (thinly sliced); 2 tablespoons vegetable oil; 1 red bell pepper (sliced); 1 cup snap peas; 2 carrots (julienned); 3 green onions (sliced); 3 cloves garlic (minced); 1 tablespoon fresh ginger (grated); 1/4 cup low-sodium soy sauce; 2 tablespoons oyster sauce; 1 tablespoon sesame oil; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; 1/4 teaspoon crushed red pepper flakes (optional); Chopped cilantro and lime wedges for garnish

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If you’re craving a restaurant-style meal you can whip up in your own kitchen, Chicken Stir-Fry with Rice Noodles is about to become your new favorite. This vibrant dish combines juicy chicken, crisp-tender veggies, and slurpable noodles, all tossed in a bold, savory sauce that strikes the perfect balance of sweet, tangy, and umami flavors. Whether you’re a stir-fry newbie or a weeknight dinner pro, you’ll be thrilled with the color, speed, and absolute joy packed into every bite of this Chicken Stir-Fry with Rice Noodles.

Chicken Stir-Fry with Rice Noodles Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chicken Stir-Fry with Rice Noodles lies in its simplicity—each ingredient shines and brings something unique to the table. From the tender chicken to the colorful vegetables and that irresistible sauce, every piece plays a role for incredible taste, texture, and color.

Rice Noodles (8 ounces): These light, chewy noodles soak up all the savory goodness and keep the dish gluten-friendly if needed.
Chicken Breast (1 pound, thinly sliced): Lean, juicy protein that cooks up fast and holds the flavors beautifully.
Vegetable Oil (2 tablespoons): For high-heat stir-frying—pick a neutral oil to let your ingredients shine.
Red Bell Pepper (1, sliced): Adds bright color and a gentle, sweet crunch in every forkful.
Snap Peas (1 cup): Bring a satisfying snap and fresh flavor to contrast the noodles.
Carrots (2, julienned): Offer beautiful color and tender bite for added texture.
Green Onions (3, sliced): A mild, aromatic lift to the veggie mix and garnish.
Garlic (3 cloves, minced): Trusty flavor booster—we ALL want more garlic.
Fresh Ginger (1 tablespoon, grated): Wake up the flavors with fresh, peppery zing.
Low-Sodium Soy Sauce (1/4 cup): The salty, umami backbone—go low-sodium so you can control the final saltiness.
Oyster Sauce (2 tablespoons): Deepens the savoriness for restaurant-style richness.
Sesame Oil (1 tablespoon): Nutty aroma and classic Asian finish—don’t skip this one!
Brown Sugar (1 tablespoon): Adds just a touch of sweetness to balance all the flavors.
Rice Vinegar (1 tablespoon): A little acidity goes a long way to brighten everything up.
Crushed Red Pepper Flakes (1/4 teaspoon, optional): For those who enjoy a gentle hit of heat.
Chopped Cilantro & Lime Wedges (for garnish): Brings vibrant color and a fresh, citrusy lift.

How to Make Chicken Stir-Fry with Rice Noodles

Step 1: Prep the Rice Noodles

Start by cooking the rice noodles according to the package instructions—usually this means a quick soak or simmer until they’re just tender. Be sure to rinse them with cold water once they’re done to stop the cooking and prevent sticking. Set them aside; you want them ready to join the action!

Step 2: Mix the Stir-Fry Sauce

Grab a small bowl and whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, and red pepper flakes if you love a little spice. This homemade blend will coat every bite of your Chicken Stir-Fry with Rice Noodles in a glorious, glossy sauce.

Step 3: Sear the Chicken

Heat up that large skillet or wok over medium-high heat and drizzle in the vegetable oil. Lay in the thinly sliced chicken in a single layer, and let it sizzle without moving it too much. You want to get a bit of browning for flavor! Stir-fry for 4 to 5 minutes until the chicken is cooked through, then scoop it onto a plate and set aside.

Step 4: Sauté the Aromatics

If needed, add a splash more oil to your skillet. Toss in the minced garlic, grated ginger, and green onions. Stir vigorously for about 30 seconds—just until everything is fragrant and the whole kitchen smells amazing. Don’t walk away; these can burn quickly!

Step 5: Add the Veggies

Next, add the red bell pepper, snap peas, and carrots. Stir-fry for 3 to 4 minutes—these veggies should stay vibrant and just crisp-tender. You want them to stay bright and keep their lovely fresh crunch.

Step 6: Bring it All Together

Return the cooked chicken to the pan, add in your cooled rice noodles, and pour the sauce right over the top. Now, the magic happens—toss everything together so the noodles and veggies are evenly coated, and let it cook just until heated through. Dinner is ready!

How to Serve Chicken Stir-Fry with Rice Noodles

Garnishes

The right finishing touches go a long way! Sprinkle chopped fresh cilantro on top and squeeze a lime wedge over your bowl for a pop of color and freshness. The citrus and herbs make every bite of Chicken Stir-Fry with Rice Noodles come alive.

Side Dishes

This stir-fry is hearty and satisfying on its own, but you can absolutely jazz up your meal! Try serving alongside a simple cucumber salad, some crispy spring rolls, or a bowl of steamed edamame to round out your spread.

Creative Ways to Present

For a fun family dinner, serve your Chicken Stir-Fry with Rice Noodles in shallow bowls with chopsticks for an authentic touch. Hosting friends? Create a DIY noodle bowl bar where everyone can top their own with extra veggies, crushed peanuts, or a drizzle of spicy chili oil.

Make Ahead and Storage

Storing Leftovers

If you have extra Chicken Stir-Fry with Rice Noodles, simply transfer it to an airtight container and store in the refrigerator. It will keep well for up to 3 days—making it perfect for meal prep or quick lunches.

Freezing

While the dish is at its best fresh, you can freeze leftovers if needed. Place cooled noodles and stir-fry in a freezer-safe container and freeze for up to 2 months. The vegetables might soften a bit upon thawing, but the flavors will still sing.

Reheating

Reheat your leftovers gently! The best way is in a skillet over medium-low heat with a splash of water to help loosen the noodles and keep things saucy. You can also reheat in the microwave, stirring halfway through to heat evenly.

FAQs

Can I use a different protein instead of chicken?

Absolutely! Shrimp, beef, tofu, or even tempeh all work beautifully. Just adjust the cooking time as needed based on your protein choice.

What vegetables can I substitute in this stir-fry?

The recipe is flexible—broccoli florets, baby corn, mushrooms, or snow peas are all fantastic substitutions. Use what you love or what’s in your fridge!

Is Chicken Stir-Fry with Rice Noodles gluten-free?

It can be! Just make sure to use gluten-free tamari instead of soy sauce, and check that your oyster sauce is also gluten-free. Rice noodles are naturally gluten-free.

How do I prevent my noodles from sticking together?

Rinse the cooked rice noodles under cold water and toss with a tiny splash of oil if not using immediately. This keeps them nice and separate for tossing into your stir-fry.

Can I make Chicken Stir-Fry with Rice Noodles ahead of time?

Yes! You can prep all the components in advance and stir-fry just before serving, or cook the full dish and reheat if you prefer. Just know that the noodles and veggies are best when freshly tossed.

Final Thoughts

If you’re looking for a weeknight dinner that’s fast, fresh, and full of flavor, I can’t recommend Chicken Stir-Fry with Rice Noodles enough. It’s the kind of dish you’ll find yourself making again and again, and sharing with everyone who stops by. Give it a try—you might just discover your newest dinner hero!

Chicken Stir-Fry with Rice Noodles Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken Stir-Fry with Rice Noodles recipe is a quick and flavorful Asian-inspired dish that is perfect for a delicious weeknight dinner. Tender slices of chicken, crunchy vegetables, and soft rice noodles are tossed in a savory sauce, creating a well-balanced and satisfying meal.

Ingredients

Scale

Rice Noodles:

8 ounces rice noodles

Chicken Stir-Fry:

1 pound boneless skinless chicken breast (thinly sliced)
2 tablespoons vegetable oil
1 red bell pepper (sliced)
1 cup snap peas
2 carrots (julienned)
3 green onions (sliced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon sesame oil
1 tablespoon brown sugar
1 tablespoon rice vinegar
1/4 teaspoon crushed red pepper flakes (optional)
Chopped cilantro and lime wedges for garnish

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Instructions

Cook the rice noodles: Prepare rice noodles according to package instructions, rinse under cold water, and set aside.
Prepare the sauce: In a bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, and red pepper flakes (if using).
Stir-fry the chicken: Cook chicken in a skillet until browned and cooked through. Set aside.
Sauté vegetables: In the same skillet, sauté garlic, ginger, and green onions. Add bell pepper, snap peas, and carrots; stir-fry until tender-crisp.
Combine ingredients: Return chicken to the skillet, add cooked noodles, and pour the sauce over everything. Toss to coat and heat through.
Serve: Garnish with cilantro and lime wedges before serving hot.