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
Love this recipe. We add a few more veggies but love simple sauce. Very easy. Actually Natasha is my “go to” site
Aaw love that! Thank you for always trusting my recipes, Aaron.
Bland and boring. Wouldn’t make again. It’s okay if you just want to get some food into you
Hi Lindsay, I’m sorry to hear you didn’t like it. This is normally a very popular recipe. Maybe it could be due to substituting any ingredients?
Can I substitute pork for chicken? That’s all I have defrosted 🤪
Hi Galina, I imagine that will work. Please share with us how it goes if you try that.
Hi can I double this recipe?
Hi Kathy! You sure can! Keep in mind it will take longer to prepare with more ingredients. I hope you love it!
This was excellent. Very tasty. Followed the recipe but also added some crushed red pepper to get a little spice. What I missed though is garlic, so I’m going to add that next time and maybe an onion too….
That’s just awesome! Thank you for sharing your wonderful review!
Haven’t tried this yet. It sounds too bland, so I will NOT use ketchup but add sriracha and/or chopped Kimchi. Will post a report soon!
Sounds good! Please share with us how it turns out.
I was weirded out by the Ketchup too and I like your suggestion to use Siracha instead!
This was not great at all, no spices or seasoning. Tasted like plain noodles and salt.
This normally is quite flavorful with the seasonings and sauces in the recipe. Consider if maybe an ingredient was skipped or substituted? This is a fairly simple recipe so every ingredient is important.
This is so good, quick, and easy I made it twice in a week. Had to substitute what I had on hand, so edamame and peas and bell pepper, worked fine, and ground ginger. I will be checking out more recipes on your site. Thank you.
You’re welcome, Janet! We love quick and easy recipes around here, and I’m glad you enjoyed it also!
I need the reasoning behing the ketchup… its throwing me off. Why ketchup what does it replace in an original recipe?
Hi Laura, this has been a very popular recipe for us – feel free to try another substitute ingredient. Others shared they replaced ketchup with honey and liked it too.
I made this recipe for dinner tonight. I added some matchstick carrots and some chopped cabbage. It was delicious and easy!I will definitely add this this dish to our menu!
Hello Sue, great to hear that you enjoyed this recipe for dinner! I hope you’ll also love all the other recipes that you will try.
I made this for dinner yesterday evening and it was delicious. Thank you for the great recipe! I will definitely be making this often.
You’re very welcome, Dee. I’m glad you loved it!
Can I use the rice noodles that say to put in bowl, cover with boiling water and sit for 3 minutes
Hi Diane, I haven’t tested this recipe with those, but I imagine that should work. You may need to adjust how early you add the noodles, so they don’t over cook.
This recipe was soooo good, and easy to assemble. No more take out at our house!!!!
Awesome! I’m so happy to hear that you loved it, Joy.
Наташа. We made this one a couple of nights ago, and it tasted sooo good. I though I was in a Thai restaurant.
Спасибо
I’m so glad you enjoyed it! Thank you so much for sharing that with me.
Surprisingly good even though the ingredients are so simple! I added some chopped garlic with the ginger, and just used frozen stir fry veggies, it came out soo good, even though I have no experience cooking Asian food. Definitely want to make this again!
I’m so glad you enjoyed it, Kala! Thank you for the wonderful review!
Trying this one tonight!
Sounds like a great plan. I hope you enjoy the recipe!
If you only have low sodium soy – will it make that much of a difference in the recipe?
Hi Linda, If using low sodium soy sauce or broth, be sure to season to taste with salt, or the recipe will be lacking in flavor.
Was lovely and I could get all the ingredients in the uk too. Family favourite !
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha! What’s a good substitute for the ketchup in the sauce?
Hi Malak, I always use ketchup but if you experiment with anything else, please let me know how it goes.
Hi Natasha, Let me say first that my husband and I love every recipe of your that we have tried. We have tried ALOT of them. I plan on making your Chicken Stir Fry for dinner tonight. I am being very careful on what I eat and the amount of calories I eat a day. Do you know what app or website to use to figure out the nutritional value? Thank you so much for taking the time to read this and respond.
Hi Becky, I added a nutrition label to the recipe which will give you a good idea. Also, I like to use MyFitnessPal to calculate nutrition info.
Sriracha
Plum sauce works well especially in sweet and sour type dishes.
Hi Natasha! my mom and i are currently making this recipe! I hope it tastes as delicious as your other recipes!!
I hope you love this reicpe!
Made this tonight and it was delicious! I substituted the mushroom for zucchini and it was so easy!
That’s a great substitute, thanks for sharing that with us! I’m glad you enjoyed this recipe, Scarlett.