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
found the recipe was quite oversalted… didnt know what do do so had to give it a little rinse, then my noodles became soggy. wouldnt do it again. it had too much ginger taste as well.
Hi Evelino, I haven’t had that experience but we do add salt and pepper to taste in this recipe. It sounds like too much salt was added. Also, it can seem salty if the proportion of noodles was reduced compared to what was called for in the recipe. I hope that is helpful.
Super quick and easy; perfect for a weeknight meal! I added some fish sauce to the sauce mixture and omitted the mushrooms (didn’t have any). I like others’ suggestions to add chili paste to give it s kick. As written, this is a great family meal (child friendly) and I personally didn’t think the ketchup was pronounced.
Hi Brittany! Thank you for sharing that with us! I’m glad you love the recipe.
It’s okay. I found the sauce was quite bland. I even added some heat to it. Not something I would make again.
Hi Rose, if it seemed bland it could be due to using too much noodles which can quickly overwhelm the dish and make it seem bland.
I cannot rave enough about this amazing recipe! I have made this several times and I’m in love! The sauce is delicious and it all comes together beautifully! It’s a must try!
Hi Angela! That’s wonderful to hear. Thank you for sharing.
This is a good recipe, and wonderful for feeding many people on a budget. I doubled the sauce recipe because I like saucy noodles, and I like a bit of spice so in addition to a drizzle of sesame oil, I also added a small amount of Chili oil. Natasha, a number of my favourite go-to recipes are from you, thank you for another good one!
Sounds great! I hope you’ll love all the recipes that you will try. Thanks for sharing!
We like a bit of spice, so we did 1/2 ketchup and 1/2 a sweet and spicy sauce. We did double the sauce, it was little too much sauce then, but I think the original amount may be a little short, so I will go 1.5 on the sauce next time. We used brown rice noodles for extra protein and added in celery and extra peppers and broccoli. My family went nuts for it. A new family favorite!
Great to hear that the recipe was a huge hit!
I substitute the ketchup with Huy Fong Chili Garlic Sauce for the same reason. I think it works well with the recipe. Give it a try!
Catch-up weirds me out a little bit, too. What about adding hoisin sauce in place of the catchup and a little bit of garlic. I think this would give any more Asian flair.
Hi Gary, the ketchup wasn’t really pronounced in taste for us – I wouldn’t know it was there unless I made it.
Made this recipe tonight and it was good! After reading the reviews, I subbed Thai garlic chili sauce for the ketchup, which also added a nice bit of spice. I weighed out the 12oz of noodles and in my opinion it was just way too many noodles (to the point where I had to add 50% more sauce), and it made way more than 4 servings. It was really tasty but we’ll have leftovers for days!! Just be aware and add more sauce OR fewer noodles.
This has got to be the best stir fry recipe I’ve ever tried! In the past, I have added every vegetable I have on hand. I was skeptical due to the few simple ingredients. Much to my surprise, I was able to identify each and every ingredient as I tasted it! Simple yet so very delicious. Thank you for this easy recipe. P. S I make it weekly!
That’s so great! It sounds like you have a new favorite!
Love your recipes, just made this one and it’s delicious ! 🙂
xxx
I’m so glad you enjoyed it, Fonda!
Any idea of how many carbs, if I don’t add the noodles? Can I use Xanthan Gum in place of corn starch? I’m diabetic and this looks so yummy! I just need to be able to cook it in a way that works for me. Thanks!
Hi Cheryl, I do not have the nutrition facts for this recipe without noodles. This recipe uses 12 ounces of rice noodles, you might be able to find a close estimate with a quick google search of what 12ounce of rice noodles would be. Then subtract that from the total carbohydrates for this recipe. It serves 4. I hope that helps.
For the people who said the recipe turned out bland and tasteless… I added some teriyaki sauce and some honey and it tasted AMAZING. Also instead of using ketchup, use tomato sauce. I will definitely make this meal again!
Thank you so much for sharing that with us, Mary!
Very bland Filling but tasteless.
If using the directions again will add onion, garlic , beef up the ginger . Possibly a spiced rub on the chicken- cayenne,, thyme. Veg snow peas rather than z broccoli. With respect-
It’s a Friday night, don’t want to cook & don’t have $ to drop on take out for 4 so I started searching for something different. I stumbled onto this site, read the recipe & alot of the comments & am SO glad I made this. My family LOVES this. I doubled the recipe for the sauce and veggies and made a large amount of rice noodles for tomorrow lunch leftovers. I added minced garlic & 1T of ground ginger – OMGosh! This was fantastic. As for those that said it wasn’t good and gave it crappy ratings, obviously you didn’t follow the directions or can’t cook, because this is damn delicious. Great recipe & new follower. Yay Natasha!!!
I’m so happy you discovered our blog. Welcome, Michelle! 🙂 I’m so glad this was a hit with your family! Thank you for sharing your fantastic feedback!
thanks michelle I did the same thing and it was delicous and so easy to make, I also doubled the recipe and it was great
Natasha usually has great recipes, but this is just horrible. I 100% followed all the instructions, used the exact same ingridients. The sauce is not even enough to cover quarter of the pasta. Now, I had to throw the whole thing out.
Guys, try something else, Natasha has great meals on her website, just avoid this dish at all cost. haha
Hi Cody, it sounds like maybe you used too much pasta? I have made this many times and haven’t had that experience but if using too much noodles (or overcooking noodles), it could seem like not enough sauce.
I tried this recipe because of all of the positive reviews but I guess I should have read a few more.
The ketchup was a bad idea…I knew it before I started and I regretted adding it as soon as I tasted it. It’s pretty much all I can taste in the sauce.
I feel like this recipe would be great for kids to try something different that doesn’t have strong flavors to it. As a meal for myself and my fiancé, it was very bland and like I said before, all I could taste was the ketchup.
The time it took to make this was awesome! Just wish the sauce was different and more flavorful. I am not an experienced enough cook to know what can be added instead of the ketchup but to me that ruined the dish.
Hi Lauren, the ketchup wasn’t really pronounced in taste for us – I wouldn’t know it was there unless I made it. Did you possibly miss-measure or change anything else about the sauce?
Did not like this one at all. Too ketchup-y. This is the first time i tried rice noodles, not a fan of those. Looked good, but very disappointed that it did not work out for us after reading all the good reviews/
What can you substitute for the Green & Red bell pepper? I have a food aversion to these ingredients.
Hi Cybil, you could use bell pepper or snap peas instead or even asparagus.
Hello Cybil, I saw this comment at the bottom of the recipe “Since I didn’t have any peppers on hand I used asparagus and drizzled a little toasted sesame oil over the vegetable mix” I hope that helps.
Fantastic recipe! We omitted the mushrooms, added more broccoli, and seasoned the chicken with salt, pepper, garlic salt, and cooked it with an absurd amount of garlic for a delicious garlic chicken. It went SO well with the sauce. This will definitely be a recipe we will make again and again.
Glad to know that you enjoyed this recipe, M! Thank you for the review.
My husband and I liked this recipe. I did add carrots because we like more vegetables in our meals. I followed the recipe to a tee. I must say the ketchup (not a fan) through me off because it was a stir fry which
reminds me immediately that it is asian, but I added it anyway. We like a little more spice to our meals, so I added sriracha at the end. Over all, it was a decent recipe.
Good to know that you and your family enjoyed this recipe, Candice. Thanks for sharing that with us!
Instead of seasoning the one pound of raw chicken with salt and pepper, I recommend marinating it for 15 minutes in a mixture of 4 tsp Soy Sauce, 2 tsp Corn Starch, and ½ tsp Roasted Sesame Oil.
Thank you for your suggestion, Ben. That is so useful and we appreciate it.