This is a quick and easy stir fry recipe that comes together in 30 minutes. It’s perfect for busy weeknights, plus it’s lighter and healthier than takeout! Takeout is often dripping with sweet, salty and oily sauces but this 4-ingredient sauce is light and so flavorful.
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Ok, this is a first! A guest post!! I’ve been tossing this idea around in my mind for some time and then I saw this Chicken stir fry with rice noodles on my friend’s . We made it over the weekend and the entire family loved it! You just need a few ingredients and one-pan to make this easy and delicious weeknight meal. Please welcome Love from Munckintime:
Stir-Fry is one of the most popular Chinese dishes. It is loaded with delicious ingredients like chicken, noodles, bell peppers, broccoli and mushrooms. Hi, I am Love from , and I am so thrilled to share this delicious Stir-Fry Recipe with Chicken and Rice Noodles here at Natasha’s Kitchen.
This Chinese recipe is super easy to make. All you will need is one wok or a skillet, and all of the ingredients listed below. It takes about 30 minutes to make this mouthwatering dish. Delicious dinner made in no time!
Watch How to make this Chicken Stir Fry:
Ingredients for Chicken Stir Fry with Rice Noodles:
12 oz rice noodles
3 tablespoons vegetable oil
1 lb (2 medium) skinless boneless chicken breasts, sliced into bite-size strips
Salt and black pepper to taste
1 red bell pepper (or 1/2 red and 1/2 green), sliced
1 cup broccoli, chopped
4 oz shiitake or portabello mushroom, sliced
1 tablespoon peeled and shredded fresh ginger
1/2 cup chicken broth
2 tablespoons soy sauce (NOT low-sodium)
2 tablespoons ketchup
1 teaspoon cornstarch
few drizzles of sesame oil
How to Make Chicken Stir Fry with Rice Noodles:
1. Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
2. In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper and place it into hot skillet and stir-fry for about 3 minutes or until just cooked through. Remove from the skillet and set aside.
3. Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
4. In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
5. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
6. Right before serving drizzle sesame oil as season to taste with salt and pepper as desired. Grab a fork and enjoy!
Chicken Stir Fry with Rice Noodles (30 minute meal)
Ingredients
- 12 oz rice noodles
- 3 Tbsp vegetable oil
- 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
- Salt and black pepper to taste
- 1 red bell pepper, or 1/2 red and 1/2 green, sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portobello mushroom, sliced
- 1 Tbsp fresh ginger, peeled and grated
- 1/2 cup chicken broth
- 2 Tbsp soy sauce, NOT low-sodium*
- 2 Tbsp ketchup
- 1 tsp corn starch
- few drizzles of sesame oil
Instructions
- Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.
- Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
- In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
- Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
- Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!
Notes
*If using low sodium soy sauce or broth, be sure to season to taste with salt or the recipe will be lacking in flavor.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: Did you like this 30-Minute Stir-Fry Recipe with Chicken and Rice Noodles?
Let me know in the comments below, I would love to hear from you!
Huge Thank You goes to Natasha & Vadim for letting me share this yummy 30-Minute Stir-Fry Recipe with you!
P.S. This Chicken Stir Fry is truly as delicious as it looks. Make it this weekend! Don’t miss any tasty or fun inspiration from ! I love following her on , and. Also, be sure to subscribe to her.
Thanks friends! – Natasha
Nice and easy – Really good #guyfood.
Thank you Chris for the nice review 😀.
Natasha why my rice noodles looks different then yours? I put all ingredients but taste is not that good:( may be wrong rise noodles…
Hi, that definitely could be the case. What brand and type of rice noodles did you use?
I added 2 cloves of garlic, minced to the vegetables. Very good and simple recipe. Thank you.
That is a great idea! Thank you for sharing your garlic tip with us! 🙂
This recipe was amazing !!!!!!…. I didn’t have any vegetable oil so I just used my extra virgin olive oil instead, and the sea seem oil I didn’t use because it was too expense to buy for just one meal… I absolutely loved it. My husband and children however would rather starve lol…. I will certainly make it again but it will be awhile.
Thank you,
Ashley, thank you for the nice review and you are welcome 😀.
Hi Natasha, wanted to ask what kind of broth you use?
This one was just a regular chicken broth but for much of my cooking, I buy the low sodium Better Than Bouillon paste at Costco and mix it with hot water to make my own organic quick broth and it doesn’t take up much space to store it – the paste lasts for quite some time in the fridge.
I don’t have sesame oil, do I really need it or does the drizzling make the flavor?
I would recommend getting a bottle for Asian stir fry recipes. It really enhances the flavor and gives the dish authentic flavor. It would work without it of course but it’s more flavorful with it.
This looks awesome! For those of us who care about calories per serving, a nutrition breakdown added to your recipes would be helpful. Thanks for sharing.
Hi Brian, I don’t usually include calorie counts but I’ve used caloriecount.com when I need to find out; you copy and past the ingredients and it gives you the numbers. I hope that’s helpful!
I believe not only energetic load matters if you are seeking for healthy, well balanced diet. I did the math with a little help of our Recipe Anylazer https://happyforks.com/analyzer. One serving provides about 617 kcal | 34g protein | Fat 17.9g | Carbohydrates 76.9 | Fiber 3.3 g | Sugars 4.1 g. The numbers may vary depending on the exact ingredients you use.
Hi Natasha, I want to give this recipe a try but i don’t have corn starch on hand. Do you know if I can substitute it for something else?
Thank you
Hi Dorina, I really haven’t tested it with anything else to say for sure. My best guess would be flour but I don’t think it would turn out as well and I can’t give you an exact amount without testing it myself.
Newly married and I live off all your recipes. Not a single failed recipe from your kitchen. Thanks a bunch 🙂
Awww! Lucy that is the best comment I could receive. Thank you so much 🙂
You could try tapioca flour as a thickener. I will be making this tonight and using the tapioca. . Will let you know how it turns out.
I use so many of your recipes but never thank you for them. So, thank you so much for this deliciousness! 🙂
Maryana, you’re so nice. You’re very welcome and thank you for the awesome review! 🙂
I have tried many of your recipes, and all are a success in my household. I love Chinese food, now i no longer do take out. Loved the chicken broccoli recipe as well.
I’m so happy to hear that! And it’s so much healthier than take out. Awesome!!
This is a really stupid question, but I can never get my veggies to mix well with the noodles. No matter what I do the noodles stay together and the veggies are on the bottom, top or sides. Any suggestions?
Hi Allyson, I think the reason your veggies wont mix with your rice noodles is because the noodles are too starchy after cooking them. Try rinsing under cold water after you cook them then add oil to them.
Hi Allyson, did you mix oil into your noodles? As with most stir fry’s, the heavier things will try to escape to the bottom so I would recommend tossing it just before serving.
Made this last night, and my family loved it!! I did use the lower-sodium broth and noticed that my husband and son added a little more soy sauce. Also, I doubled the recipe as I have hungry teenagers, so it took me longer than 30 minutes to prepare. Next time, I will have my sous chefs 😉 help me prepare as this recipe is a keeper! Thanks for sharing!
I’m so glad your family loved it!! Thank you for sharing your awesome review! I could see how it would need a splash of soy sauce to give it a little more saltiness if using low sodium broth.
Hi Natasha. I just made this for dinner tonight and it is really delicious. I’ll definitely keep this one in my book. Thanks for sharing it from Love from Munchkintime.
I’m so happy you loved it! Thank you for the awesome review! 🙂
This is great! I found out about a recipe that was almost similar from Budget Bites, and changed it up a little but it’s literally the same, very tasty and easy!!! For even a quicker recipie I just use cup noodles, add cold water in there just to rinse out the seasoning and then fill it up with hot and by the time it’s done baking in the cups the veggies are already cooked, add in my sauce and meat and noodles and it’s so delicious!
Janet, I’m so happy you enjoyed that. Thank you for sharing your quick version with us!
This dish looks so good. Pinned. Going to check out Munchkintime, and her delicious recipes. Thanks y’all for sharing.
Mary, you’re so nice! Love of Munchkintime has some great recipes on her site as well. P.S. Thank you so much for pinning. I really appreciate it! 🙂
What kind of chicken broth did you use?
Any regular chicken broth. You can use reduced sodium if you wish but keep in mind it will be a little less salty so you may need a splash more soy sauce if using reduced sodium.
A lovely recipe. I love stir frys. Thank you.
Thanks Liz! Same here – they are so quick and easy!
Beautiful stir fry! And I checked out Munchkintime – what a great blog that I have never come across before!
That’s awesome! I’m so glad you discovered her blog 🙂
Hi Natasha! What brand and where did you get the rice noodles?
Here is the package that I purchased at Fred Meyer. They should have something similar in the Asian section of the grocery store.
Love prepared this meal for my family when we stopped by to visit! It was DELICIOUS!!! =)
How awesome!! It really is delicious. Our family loved it too! Love is a genius cook and creative homemaker!