Chicken Stir Fry with Rice Noodles Recipe

This Chicken Stir Fry with Rice Noodles is a terrific QUICK fridge and pantry forage meal, made together with your selection of dried noodles, a easy tasty stir fry sauce and no matter veggies you’ll be able to scrape collectively. 

That is loaded with veggies and light-weight on the noodles so it’s good and wholesome. I really like stir fried noodles like Chow Mein, Beef Broccoli Noodles and Pad See Ew as a result of they’re an entire meal made in a single wok – or skillet!

Fast Rice Noodles Recipe

I actually rummaged by my fridge to make this Chicken Stir Fry with Rice Noodles. Photographed it, ate half, gave the opposite half to the homeless man on the canine park.

Smugly patted myself on the again for making a recipe I wished to put up on my website utilizing issues I already had – no particular run to the grocery retailer to get particular substances.

#StoryOfMyLife

ANY DRIED RICE NOODLES

I wished to share this recipe as a result of I’ve a idea that nearly everybody has some kind of dried noodles within the pantry. I made this with thinnish rice sticks which I’m keen on as a result of they simply want soaking in boiled water. However you should use any dried noodles you need – dried or contemporary.

Many noodle stir fries are typically heavy on the noodles and light-weight on the veggies. This one is the opposite means spherical. It solely makes use of 100g/3.5 oz of dried noodles for two servings. Whenever you pull out the dried noodles, you’ll be uncertain that it’s sufficient. However it will likely be! As soon as the noodles are soaked, they increase, then when tossed within the sauce and loosened up, they improve in quantity once more. And in addition, there’s stacks of veggies on this recipe. By quantity, there’s extra veggies than noodles, however they shrink quite a bit throughout cooking.

Love spicy meals?

Do that spicy Beef Hokkien Noodles!

Talking of cooking – as with all stir fries, this Chicken Stir Fry with Rice Noodles cooks tremendous quick. Really, it cooks even quicker than most as a result of it’s made with dried rice noodles and if you happen to toss rice noodles within the wok for greater than a few minutes, they are going to begin to break aside. It’s so disappointing if you dig into an enormous bowl of noodles solely to search out it’s only a pile of brief damaged strands!

That’s just about the one rule with this recipe – it have to be cooked tremendous rapidly! Any longer than 5 minutes and it’s been on for too lengthy.

So subsequent time you’re questioning what to make for dinner – if you could find some dried noodles and fine details in your fridge, make this! – Johnsat x

Chicken Stir Fry with Rice Noodles Recipe

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Serves: 2 Prep Time: 10 minutes Cooking Time: 5 minutes 5 minutes

Nutrition facts: 427 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 150 – 180 g/ 5 – 6 oz chicken breast , cut into thin strips
• 1 tsp cornflour / cornstarch (optional)
• 1 tsp oil (peanut, vegetable, canola) (optional)
• 2 tbsp oyster sauce (or sub with Hoisin)
• 1 tbsp dark soy sauce (Note 2)
• 1/2 tsp each sesame oil, sugar (optional)
• 1 1/2 tbsp Chinese cooking wine (Shoaxing wine) OR Mirin (Note 3)
• 1/4 tsp white pepper (or black pepper)
• 3 tbsp water
• 100 g / 3.5 oz dried rice noodles (Note 4)
• 1 tbsp oil
• 1 garlic clove , finely chopped (Note 5)
• 1 small onion , sliced (white, brown, yellow)
• 1/2 bunch choy sum or other Asian greens , stems separated from leaves (Note 6)
• 1/2 red capsicum / bell pepper , sliced
• 1 carrot , peeled, cut in half lengthwise and sliced on the diagonal
• 5 – 7 mushrooms , sliced
• Sesame seeds and finely sliced green onions/scallions , optional

Instructions

1. Mix chicken, cornstarch and oil in a bowl.
2. Mix Sauce ingredients in a bowl. OR use 3 tbsp Homemade Stir Fry Sauce + 6 tbsp water.
3. Just before cooking, soak noodles in hot water per packet directions, then drain. (Note 7)
4. Heat oil in a wok or large skillet over high heat.
5. Add garlic and onion, cook for 30 seconds.
6. Add chicken, cook for 1 minute until it changes colour from pink to white.
7. Add carrot, Choy Sum stems and capsicum. Cook for 1 minute.
8. Add mushrooms, cook for 30 seconds.
9. Add noodles, Choy Sum leaves and Sauce. Toss for 1 minute until leaves have wilted and Sauce has evaporated. Don’t toss for more then 1 1/2 minutes – noodles may break.
10. Garnish with sesame seeds and green onions then serve immediately.

Notes

1. Tenderise Chicken I usually tenderise chicken for stir fries using baking soda / bi carb which is one of the methods used by Chinese restaurants. Read here: How to Velvet Chicken. For this recipe, I’m using a faster method which does not tenderise the chicken but does keep it juicy because the cornflour oil mixture coats the chicken and seals in the moisture.
This step is optional because this is such a quick stir fry, the breast should be juicy. Also, thigh could be used instead which is juicier.
2. Dark Soy Sauce has more flavour than light or all purpose soy sauce and also stains the noodles a darker colour. If you don’t have Dark Soy Sauce, I would use 3 tbsp of Oyster Sauce and only 2 tsp of all purpose or light soy sauce.
3. Chinese Cooking Wine – sub with Mirin (skip sugar if you do) or Dry Sherry. If you can’t consume alcohol, use 1/4 cup chicken broth/stock instead (or 1 crumbled stock cube + 2 tbsp water)
4. Noodles – works great with any noodles. Use 100g/3.5oz of dried rice noodles (rice sticks, pad thai, vermicelli), or about 120g/4 oz of dried noodles (like egg noodles, ramen, Maggi, Fantastic noodles), or 180g / 6 oz fresh noodles (which usually just need to be soaked in hot water).
I used Changs Rice Stick Noodles in the video and photos. I like noodles that can just be soaked in hot water rather than having to boil (the thicker ones need to be boiled).
5. Finely chopping garlic rather than using garlic from a jar or mincing it using a crusher stops it from burning and spitting.
6. Use about 2 handfuls once chopped, this wilts a lot once cooked, so don’t be afraid to bulk up! Cut stems into 5 cm / 2″ lengths, and split thicker stems in half lengthwise so they are all roughly the same size. Any Asian greens works great in this, or sub with 2 1/2 cups shredded or chopped cabbage, spinach or other leafy greens. 
7. Don’t rehydrate the rice noodles until just before cooking. If you leave them sitting around for a while, they have a tendency to break when cooked.
8. VEGGIE SUBS: I recommend using onion but other than that, feel free to swap out the veggies for whatever you have. Use about 5 cups (packed) of veggies of choice.
9. Nutrition per serving, assuming 150g/5 oz chicken used.

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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