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.
This post may contain affiliate links. Read my disclosure policy.
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
Going to make this, this weekend, I know costco carries the noodles, and has anyone added celery and carrots, I wanted to add more veggies as I will have to omit shrooms (hubby and I aren’t fans) would like any suggestions, can’t be corn cuz it’s virtually impossible to find organic. Any suggestions welcome, thanks
I looked through the comments and didn’t see those but it should work! If you experiment, let me know how you liked the recipe.
Hi there. I added some zucchini and carrots and it was great )
That’s so great! Thank you for sharing that Eva!
Love this recipe! Had been looking around for a good stir fry recipe and decided to try this one out. Simply amazing.
With the ‘sauce’ mixture I added 2 teaspoons of hoison sauce, and replaced the ketchup with honey.
I also added baby corn, carrots, mangetout and spring onions as I wanted to add more veg to the mix.
Thank you for a wonderful recipe!
Thank you for sharing that with us, and for giving this recipe great feedback, Leanne. Good to know that you had used some substitute ingredients and that it all worked great!
Splendid recipe. Was wondering how to make best use of my wok noodles and came across this. I followed as per the same instructions and ingredients. I was a bit doubtful about my cooking as I was creating wok for the first time, but if you follow what’s mentioned above, it comes out really tasty and I thoroughly enjoyed eating it. I probably used a bit more of the noodles. Highly recommend to use this recipe 🙂 Thank you very much for sharing this.
Thank you for your excellent feedback and for giving this recipe a try. I’m so glad that you tried this out and enjoyed it!
Mmmm good! I made this tonight for dinner followed the exact recipe and my family loved it! Thank you so much. Can’t wait to see what other recipes you have.
That’s so great! Thank you for that wonderful review, Stephanie!
Mmmm good! I made this tonight for dinner followed the exact recipe and my family loved it! Thank you so much.
You’re welcome! I’m so glad you all enjoyed that!
Thank you! My daughter was wanting something asian and this did it for us.
We omited the bell peppers. and used ground ginger. We didn’t have brocolli either. Will add next time.
Ours was to salty but that had to do with me not measuring the salt in the noodles very well. I was tired. Oops. So we ate it with rice and that was perfect. Even though the noodles were in there. Ha ha ha…
We also totally forgot to drizzle with sesame oil. We will try that next time also.
Great recipe even if it was a friends… good choice to add here.
I would like to know if that friend has a website and cooks also. Would love more recipes from them!!!!
I’m so glad you enjoyed this recipe! Thank you for that wonderful review!
I have all the ingredients to make this recipe, except the soy sauce I have is Low sodium. Is this going to affect the outcome?
Hi Dylan, that should work! I hope you enjoy this recipe.
Was really good, my picky 7yr old ate it without a fuss! That is always a win in my book. However I made a few changes.
-Marinated chicken for 30 min in soy sauce & garlic.
– no ketchup, I used honey instead
-I added about a cup extra stock and adjusted the soy sauce and arrow root powder (instead of corn starch) for the sauce.
– I added 2 tbsp black bean sauce.
-Scallions as a garnish.
Thank you so much for sharing your great review and recipe notes.
Love it!
Always marinate the chicken with soy
You can add more salt if you like. I think that is the main difference…
Made this for the second time last night, a very good recipe for stir fry. I did leave the ketchup out and used honey instead. Since I didn’t have any peppers on hand I used asparagus and drizzled a little toasted sesame oil over the vegetable mix😋. Both times I’ve cooked spaghetti noodles in this recipe, I’ll have to give the rice noodles a try never cooked with them before. You are my go to person for recipes.🙂
Thank you for sharing that with us, Michaela and for providing a great review. Good to know that you have tried those substitutes and that it worked well with the recipe!
Definitely would not add ketchup in this recipe again. The ketchup made it taste one dimensional and reminded me of canned spaghettios. Disappointing with all the star veggies and organic chicken breast!
Hi Bree, did you possibly change anything else in the recipe? I have never had it taste like what you described. I suggest following the recipe exactly before making any modifications.
Love your recipes
I’m so glad to hear it! Thank you for sharing that with me!
this is probably a very good recipe. but when I watched the video, I mentally whispered to you “wash the stove top, wash the stove top! you can’t cook and take off when you have such a dirty stove top!”
Thank you for sharing that with me.
Just made it to night . Was awesome. I have to watch my sodium so I only used 1 tbsp of Soya sauce and 2 of the ketchup. Also used my own homemade chicken stock. Will make this meal again when we have quest over . Maybe if I want to share. One other point I must make I used left over roasted beer can chicken when I made this meal.
Thank you so much for sharing that with me.
Made it tonight and only made a few minor changes. I used orange bell peppers, didn’t use sesame oil and pre cooked the broccoli. The family LOVED it, we slurped it all up and scraped the pan!!
That’s just awesome!! Thank you for sharing your wonderful review Aurora!
I’ve tried many of your recipes and this one just did not pass. (For us). Noodles were so pasty and congealed. Cooked for 3 minutes then added the oil. I don’t know…I so wanted to enjoy it but couldn’t. Glad the veggies and chicken were good or else we wouldn’t have had dinner this evening. Sorry, Natasha.
Hi Brandie, I’m sorry to hear that – it sounds like maybe the noodles were the culprit. If using a different type of noodles, make sure you follow the cooking instructions on the package. The rice noodles are very easily overcooked which causes them to stick together.
Yes those noodles cooked very quickly, only a few minutes.
Tastes so good, filling, and healthy. I added green onion, chopped peanuts, and sriracha sauce at the end 🙂
Nice thanks for sharing and for the tips!
Shrimp would be great too! It’s worth a try.
Yes! Shrimp definitely works with this recipe!
Delicious
It was tasty, I added onion just cuz I like it in my stir fries. I’d make again.
It was soooooooooo delicious! I never post comments on recipe web pages on the internet, but this made me so happy. I rarely cook, and did for the family, and really cared, and we were so sooooo impressed. Wonderful.
I’m so glad you enjoyed it, Melisa! Thank you for the wonderful review!
Hi Natasha! What’s a good substitute for ketchup? Never been a fan of the sweet condiment!
Hi Malak, 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.
Good recipe , but definitely needs some tweaking;)
~Add garlic (!)
~Add TBSP of Maple syrup or honey for that authentic Asian sweetness
~NO ketchup
~Make more sauce (3/4 to 1 cup)
~Marinate chicken pieces in soy sauce for about 30 min. , so the chicken pieces are not bland in the finished dish
🙂