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
Hello! Would this recipe work with egg?
Hi Stephanie, I haven’t tried adding egg, but I think you could add egg to this for a little extra protein.
Question, if I wanted to make this while camping could I make the ketchup/ soy sauce marinade ahead of time and store it in the cooler?
Hi Ilona, that should work fine to make the sauce in advance and keep in a cooler as nothing in the sauce is very perishable.
can you boil the chicken before frying it
Hi Izzy, I think that would still work although make sure not to overcook or it will be rubbery as with any overcooked chicken breast 🙂
Hi Natasha, this is the first recipe of yours that I have tried – I changed it up a bit and did shrimp instead of the chicken, and zucchini instead of mushroom. We all loved it – what I liked is that you used all ingredients that I already had in my fridge! Thanks 🙂
My pleasure! That sounds delicious Lisa! I’m so glad you and your family enjoy the recipe! Thanks for sharing your wonderful review 😀
Could I add onions and mushrooms to the stir fry or will that mess with the flavor too much?
Kayla, there are mushrooms in the recipe and onions would work just fine 😃
I was looking for a recipe to use the rice noodles I bought. this was wonderful – although I did add a pinch of red pepper flake to the sauce as we like heat. The flavor was wonderful.
the only problem was my own – the rice noodles I had were the curly kind and it was hard to mix those into the chicken mixture. only straight cut noodles from now on.
My husband loved it and told me not to lose the recipe
I’m happy to hear you both enjoy the recipe! Thanks for sharing your review and leaving a great tip for other readers!
my gf made was yum / 10
I’m happy to hear that! Thanks for sharing 🙂
planning on making this tonight, but instead of chicken broth can i use vegetable broth?
Mia, vegetable broth will work fine 😀
Amazing…so tasty . I couldn’t believe it would be good with so little effort. This will definitely be a weekly menu dish at our house! Thank you !
Lorna, thank you for such a nice review, I’m so happy to hear that 😀
Have made this twice and it is sooooo good! This time I used leftover turkey and it worked great.
Awesome! I’m happy to hear that Doug! Thanks for sharing your wonderful review 🙂
Hi- I am making this tonite – is that a 10 in. skillet you used ??
Hi Brian, I just measured it and it’s slightly larger at 11″. 10″ will probably work – it might be a little harder to toss everything together but it will still work 🙂 I hope you love the recipe!
Oh my gosh- everyone loved it !!
It was a bit much for my 10 inch skillet but manageable. I had to leave out the sesame oil as wife is allergic. Bet this would be just as good with chicken thighs ipo breasts – gonna try that sometime. Thanks for posting this Natasha !!! 😉
You are very welcome Brian and thank you for such a rave review 😬
I plan on making this for dinner this week. Looks delicious! What do you think about using dried, ground ginger? And how much? Fresh ginger is not readily available in my area.
Hi Michelle, I would say about 1/4 tsp of ground ginger if you are not able to get fresh. I hope you love the recipe!
Sounds delicious! One question: I can’t stand ketchup, could I substitute tomato sauce? Or even omit it completely?
Hi Jenna, you can’t really taste ketchup in this specifically but it does add alot to the flavor. I had one reader report that they tried it without ketchup and it was ok but they liked it better with ketchup.
Hi Natasha!
My husband really dislikes the taste of ginger, I wonder if I can just omit it? Is there a strong flavor of ginger in this recipe? Or maybe I can add just a dash of ground ginger which I have on hand. Thank you!
Hi Alina, I would probably go with using a dash of ground ginger, which is better than not using it at all. The ginger does add nice authentic flavor here without being overly powerful in the recipe. I hope you both love it! 🙂
Made this for dinner the other night and it turned out well! Love all of the vegetables and the flavors, but I think I will double the sauce portion next time for more sauce as I found the end result a bit drier than I would have liked. Still a good recipe!
I’m glad you enjoyed it!! This is a lighter stir fry and not intended to be ultra saucy. If you want it to be juicier, you might start with 1 1/2 times the sauce so the sauce flavor doesn’t overwhelm the noodles or get too salty. I hope that helps! 🙂
Hi Natasha,
I want to try the recipe but I don’t like sesame oil or oyster oil….is there something else I can use to get a great flavor?
Hi Jay, you could just omit it. I think it adds nice authentic flavor but the recipe would still work without it.
Hello Natasha! I haven’t tried this recipe yet but it looks delicious! I love stir fry.. And I love your name! 😊 I have two girls, Natalie & Natasha. I’m expecting another baby girl in Aug & am hoping to find another Ukrainian name for her. Any suggestions? 😉
Aww thank you so much for the compliment and wonderful review! I can give you some ideas. My Mom’s name is Katrina, my sisters are: Tanya, Alla, Anna and Svetlana :). I hope that helps! I want to know what name you end up choosing!! 🙂 Congratulations on your newest baby girl and God bless you, baby and your family!!
Nutrition information ???????????
Hi Patrick, due to time constraints I’m not able to include nutritional info or calorie counts on most of my recipes, but I’m hoping it’s something we can do in the future. Sorry I know that’s not super helpful.
Hi! Can this recipe work for normal noodles too or does it have to be rice noodles?
Hi Annabelle, you could make it work with normal noodles, you’ll just want to cook them according to package instructions.
I just cooked and ate the chicken stir fry with rice noodles it was yummy my husband liked it also
I’m happy to hear you both enjoy the recipe! Thanks for sharing Sheryl 🙂