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 cornstarch
- 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
Great recipe. Minor changes. I used sweet chili sauce instead of ketchup, and more chicken broth to absorb the veggies
That’s a good idea too! Thank you the review, we’re glad you love this recipe!
I enjoyed this recipe, but made a few tweaks based on the comments. It came out very tasty!
Marinated the chicken in 2 tsp soy sauce and 2 tsp sesame oil for 15 minutes, and then tossed in a little cornstarch before cooking it.
Made 1.5x the sauce, and substituted 2 tbsp brown sugar and one big scoop gochugang chili paste in place of the ketchup.
This was a fairly good recipe. However, I added sliced onion, some shredded cabbage, a dash of rice vinegar.
Edible but way too tomato-saucey. I like stir fry meals more salted and infused with ingredients like oyster, fish, hoi sin etc. Unfortunately I read the comments after the fact and would have avoided this recipe altogether if done beforehand.
And yes, Ingredients were made to a T. I Would not add ketchup to another stir fry again! Lesson learned!
HI Kaz, I’m sorry to hear you didn’t enjoy it. Did you possibly add too much ketchup or not enough noodles? Normally, you shouldnt be able to taste it, but it adds a nice acidity to the sauce in a very easy way.
one of my Natasha favorites…..hands down!! Very simple, the sauce is easy. I do add peanuts
This recipe was OK. We liked it, but weren’t over the moon about it like other recipes I’ve made from Natasha. The only substitute I made was coconut aminos for soy sauce (that’s what I had on hand), and I added a bit of corn starch to the chicken before stir frying to help it remain moist. The textures of everything were spot on and exactly as I expected. The sauce just didn’t have the flavor punch or balance I hoped for. It could have used something with a bit of sweetness (maybe a bit of brown sugar or hoisin?) and something with a bit more of a punch to it (like oyster sauce, perhaps?). I’d like to try this one again with a few alterations.
Hi Emily. Thank you for sharing. I hope the next attempt works better for you. The Coconut aminos tastes similar to soy but are slightly sweeter which should help the sweet profile. Let us know how it turns out if you experiment with other seasonings/sauces.
Totally Yummy!! I added minced garlic and onions, other than that we love how quick simple and delicious this was!! Thank you once again!!
You’re very welcome!
I’m a subscriber and love your recipes but this one was a dud. Into the garbage it went. Sorry. Followed the recipe exactly. Sauce was boring and tasted like ketchup.
HI Sandra, did you possibly add too much noodles or swap out any of the sauce ingredients? It normally shouldn’t be overpowering of ketchup.
this was soo good
i don’t understand how comments about salt,cholestrol etc, are made..you put notes about “to taste” etc. but we loved it as all your recipes..freezes well also (vacum packed bags)..tfs..huggzz
Thank you for your support, Gail! I’m so glad you enjoyed it!
Followed instructions carefully but noodles all stuck together in a big clump. What a waste.
Hi Charlie, that is one of two things – either the noodles were overcooked which would make them more mushy and more likely to stick together. Also, it’s important to stir in the oil after cooking the noodles to keep them from sticking together. I hope that helps for next time.
I found this recipe to be very bland. I love rice noodles, but in my opinion, ketchup is not a good ingredient for a stir fry. The ketchup usurps the ginger and the sesame oil flavors. My family ate it, but didn’t love the experience.
Hi Shannon, I’m sorry it didn’t hit the mark for you. Normally the ketchup melds nicely with the sauce and most people wouldn’t guess it’s in there. Did you change any ingredients or proportions in the recipe?
I made this with zucchini and carrots in lieu of broccoli (still used shiitakes and peppers). Also added Thai garlic chili paste at the end for heat. So delicious – will definitely make again.
I’m so glad you enjoyed it, Patty!
I made this for dinner last night and it was delicious. I didn’t have broccoli so added carrots and celery. This recipe is definitely a keeper.
Hello Carolyn, we’re glad that you liked the results! Thanks a lot for sharing that with us.
I’m in Uk. Is ketchup, tomato ketchup as that’s where your link takes me. Someone mentioned it’s a curry sauce ?
Hi N, yes, its tomato ketchup, we used the exact one the recipe links to. I hope that helps.
A very good easy and economical noodle recipe. Yes do use normal soy sauce if you can.
I can’t eat broccoli due to the high Vitamin K content. Can green beans be substituted for it? Thanks in advance!
Hi Tracy! You can experiment and use different veggies in this. I hope you love it!
This recipe is too high in Sodium and cholesterol for me…..sure it tastes wonderful!
I made this for dinner it was easy and good!! Couldn’t find te rienoidles, used jasmine rice, good!! Thank you!!
You’re most welcome! We’re so glad that you enjoyed it for dinner.
Hi! Can I make the chicken and veggies ahead of time, and then put everything together with the noodles before serving?
Hi Lily, we prefer to make the recipe as written, but I imagine that may work. If you experiment, let me know how you liked the recipe.
So quick and delicious. Everyone loved. Used pork instead of chicken.
Hi Jenifer! That’s great. I’m so glad it was enjoyed.