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
Well as usual Hubby and I loved this recipe. Followed directions. Can you sugest best way to reheat leftovers. Thanks
That’s so great Wendy! This is best fresh but it can be reheated the next day using a frying pan on low heat or the microwave.
Hi Natasha. I love your recipes. I am wondering why the recipe ingredients are Vegetable oil and you are using in the video Avocado oil? Can we use avocado oil as you showed in the video or Vegetable oil?
Hi Leticia, either one will work, actually any high heat cooking oil. We often use an extra LIGHT olive oil as well (not extra virgin though).
soo good 4 the food studies assignment thx 4 this website
hi
Your recipes always look amazing, including this one for chicken stir fry. I noticed the nutritional content is not posted with your recipes- is there anyway to include this information with your recipes? Just want to know what I am eating and in what quantities. Thank you
Hi Cathy, If you click “Jump to recipe” at the top of the post-it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements and the nutritional info at the very bottom of that post. I hope that helps. We are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. Thank you for being patient!
I made it yesterday. Delicious!!! So easy & quick. We all love it. Thanks You so much Natasha!
You’re welcome! I’m so happy you enjoyed that, Luba. Thank you for sharing that with us!
I wanted a spicy stir fry, so I replaced the ketchup with sriacha chili sauce. I took some other creative freedoms as well, but it still came out really good.
Thank you so much for sharing that with me Charity! I’m glad you enjoyed that!
I have never felt compelled to leave a comment after trying a recipe on a website. However, after our dinner last night, I just had to write. I followed the recipe exactly. Our dinner was amazing! The recipe was easy to follow, and we enjoyed it immensely. Can’t wait to make it again.
That’s so awesome, Kenna! Sounds like you found a new favorite! I’m so happy you enjoyed that!
Bland and not great at all. The problem is that sauce. The ingredients can be put to better use with a better sauce.
Great recipe Natasha. Hubby & I both loved it as is. We will be adding it to our regular to cook monthly. ty
That’s so great! It sounds like you have a new favorite Wendy!
Didn’t turn out like the picture— noodles were awful and the amount of chicken broth with suggested sauce wasn’t near enough— very disappointing — wasted time and money
Hi Susan, I’m so sorry to hear that. I am always happy to help troubleshoot. It sounds like the noodles might have been the culprit. Rice noodles cook very quickly so they are easy to overcook and if they do get overcooked, they tend to expand more and soak up more of the sauce, leaving the dish feeling a little dry. You could increase the sauce for a saucier version. I hope that helps to troubleshoot.
Made this last week. Used spaghettini as I did not have rice noodles on hand and didn’t want to go out. It was a resounding success. This is a real keeper.
That’s just awesome!! Thank you for sharing your wonderful review!
Im wondering if shrimp would work in this ?
Hi Naomi, I think that would work well with shrimp.
I was excited to try this recipe from all the great reviews. I followed it to the T and didn’t like how it tasted. I was expecting something closer to a vermicelli bowl taste.
Another great one! Because of carb and veggie “issues” in the fam,
I only used 4 ounces rice noodles and added “zoodles” (spiralized zucchini) for the balance. Shhhh! Don’t tell my fussy eaters.
Excellent, healthy meal the whole family enjoyed. TY!
Sounds like you found a new favorite! Thank you for sharing your feedback with us!
Love this meal. Never had a bad meal from your recipes, keep them coming! I have a special bookmark page just for your recipes!
Awww that’s the best! Thank you so much for sharing that with me, Seth. I’m all smiles!
OMG….. Thank you so much for this healthy but delicious dish. Even my picky hubby loves it. Will be making again soon. Made a side of extra sauce just in case the noodles dried out the dish plus hubby loves the sauce.
That’s so great Patti! I’m so happy you enjoyed that!
Great recipe Natasha 🙂
I I tried this for dinner today and it turned out great! I added a few extra ingredients like garlic, spicy chili flakes and eggs but other than that I followed your recipe. .. This one is a keeper!! Thank you for sharing:)
That’s so great, Merilyn! It sounds like you have a new favorite! Thank you for that wonderful review!
Made this last night and although it was good I think it could have been better with some garlic and more ginger. My husband suggested next time to sprinkle chopped peanuts on top. I will definitely try again.
Thank you so much for sharing that with me.
Ketchup and corn starch are not Asian staples. Not sure about bell peppers. Can you provide a version without ketchup? Or all those ingredients?
Hi Sandi, 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’ve made this recipe several times with whatever vegetables I have in the fridge. This is usually broccoli, carrot, onion and red capsicum. It always turns out well. I usually amp up the ginger and squeeze some lime over before eating too. Very yummy! Even the kids like this one. Thanks for the recipe 😍
You’re so welcome! I’m so happy you enjoyed that!
I am making this tonight for my wife and I. Thanks for sharing.
You’re welcome! I hope you enjoy it!
I left out mushrooms and added onion. Terrific! Dont think you need to add salt. Plenty in the soy.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha ! Your recipes are awesome! Thanks for your humor in the videos. I’m a single dad teaching my 10 yo son to cook nutritious and tasty meals. He’s my helper for now and we are both enjoying our wonderful creations. You are a rock star in the kitchen ! Phill & Adam
I’m so inspired reading this review! Thank you for sharing that with me!!