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
This was delicious! We used lima beans since I forgot broccoli and skipped the sesame oil and just added extra soy since sesame oil was a little pricey and I wasn’t sure we’d go through it fast enough. Still tasted great!
I’m so happy to hear that! Thank you for that great review!
Really good recipe. It’s well explained. Thanks 👏👏
I’m happy you enjoyed that!
Yummyv and easy to follow
I’m so happy you enjoyed that! 🙂
Love all your receipts
Thank you, Ane.
I am 25 and a complete newbie at cooking (I know..ridiculous). I have some time off so I finally wanted to give it a shot. I came across your page and I’m SO happy I did. This recipe was so easy to follow, especially with your super clear video to along with it, and the food turned out delicious. Everyone was so impressed! Thank you very much.
A warm welcome to you! I’m so happy you discovered our blog.
My wife and I just made this and loved it. Made it as per recipe. Only thing I added was sriracha hot sauce to spice things up a bit. The sesame oil was a great addition!
Mm I bet that heat made it that much better!!
Made this tonight, used rice noodles for the first time ever, and I overcooked them so the dish ended up mushy. I cooked noodles last so after draining I just threw them into the veggies and added the rest of the stuff.
I agree with some of the reviews that the flavor is not the best. For me, it’s too sweet. I think next time I’ll try without ketchup, and add more seasonings during chicken frying and veggies, and add onion as well as garlic.
I have loved all the recipes I tried by you, but not this one:/
Hi Natasha, overcooking rice noodles can make all the difference in the outcome of the recipe – when the noodles are overcooked, they expand and soak up more sauce so the overall dish can end up a little dry.
Quadrupled the recipe (to have some left over for our big family a couple more times.) I sauteed some onions and then added some peppers and snap peas to the onions and separately sauteed some mushrooms. I also had a beef stock boiling on the stove so I decided to use that in place of the chicken and also cooked the noodles on that same stock. I salted and peppered the stock very well so the final product was quite flavorful. After my beef was tender, I cut it into small slices against the grain and added it to the stir fry. Very delicious!!
Btw, I used Costco’s vegan and gluten free pasta sheets (made out of brown rice) and I will definitely use those again.
Also, I read that someone commented that the pasta stuck together and I wanted to mention it’s best not overcook the pasta and also I made the sauce and poured it over the (drained) pasta and mixed it well just to separate the noodles even more before mixing in the vegetables. Hope that helps someone!
Thank you Anna! We appreciate that!!
Both my husband & I really liked this dish and it is definitely a keeper. Glad we saw this recipe. Made this tonight but was wary of the ketchup, but don’t worry you won’t notice it after everything is mixed together. I used the Birds Eye Asian Medley Mix and added some green peppers out of our gardens.
Thank you for sharing this with us, Nina!
I made this recipe for my husband, son, and two friends tonight, and it was a hit. It is delicious and healthy as well. Thanks for the easy, delicious recipe!
Thank you for sharing that with us Sharon!
Super excited to try this recipe but do I need to add ketchup? Is there a substitute?
Hi Kristen, I haven’t tried subbing anything for ketchup but one of my readers reported great results omitting it. Keep in mind it will likely need additional salt/seasoning (maybe more soy sauce) if you omit ketchup.
I’m planning to make this dish tonight, but in order to replace the peppers, I will add celery, bok choy, onions, and garlic. Also, I have tofu to add. Looking forward to surprising my love. Thank you for you guys’ blog. I love recipes. Keep up the good work.
That sounds amazing! I’d love to hear how you liked it with those changes!
Hi. Can I make this with egg noodles?
I don’t see why not! Let me know how you like it with Egg noodles!
I made a variation of this recipe and it was delicious! I had to sub a few things and make do but it came out great. I used some crushed garlic while sautéeing the chicken. I subbed the cornstarch for arrowroot just because it’s what I had on hand. I also used broccoli, yellow squash, onion and shredded carrots for the veggies since it’s what I had. The only other thing I did differently was double the sauce mixture because I added too many rice noodles! It was great though. Thanks for the recipe!
You’re so welcome Sarah! I am so happy you enjoyed that! Thank you for leaving this great review with your changes!
I made this last night, I followed exactly all the ingredients and steps (Oh my!!! you are so clear to explain your recipes!!). Was perfect, I didn’t have to put salt, was delicious, tasty, my family loved it!!!! I was going to take a picture, but they were waiting to eat, and it went so fast, that I coudn’t take a picture!!!
Wow! Thank you for the great review Christina! I’m so happy you enjoyed that!
I made this last night & everyone loved it! I used sugar snaps instead of broccoli & low sodium soy sauce! 👍👍👍
Thanks I love following you❣️
That’s so great, Joni! Thank you for that great review!
Wonderful recipe! I just season the chicken a bit more..
But anyone else think this is more of 45 in-1 hour meal with the chopping, cooking etc?? Or am I just not that experienced of a cook yet? 😉
All I can say is wow! Amazing! Make this dish folks! Any review you read that makes you think twice just ignore! Yummmmm
Thank you for that wonderful compliment! I’m so happy to hear you enjoyed it!
What a great recipe! I cannot eat peppers or broccoli. Would substituting pea pods work? Whatcould I use in place of the peppers?
Hi Robing pea pods would work great as a substitute here. Thank you for trying our recipes 😀
Tasted yum, even though it was the first time ever, making noodles
I’m glad you enjoy the recipe! Thanks for sharing your excellent review!
Natasha,
I’ve made this twice now and it didn’t have the taste I was looking for. However, once it cooled down and stood in the fridge overnight, it was an amazing lunch the next day! I ate it cold without heating it up and loved the flavor and texture.
Natalya
Hi Natalya, I’m so glad you enjoyed it! I love it when recipes for lunch the next day!
2 chicken breast I laugh because they can range from 6oz to over 1lb each. An experienced cook will estimate according to the other ingredients but for the novice it would be nice to put how many oz or lbs is suggested for the ratio of vegetables.
Hi Dolores, 2 chicken breasts about 8 oz each would work great 🙂