Simple Chicken Stir Fry with Rice Noodles
A quick and flavorful chicken stir fry made with tender rice noodles, fresh vegetables, and soy sauce. This easy homemade dinner is ready in about 30 minutes and tastes better than takeout.
Ingredients
- 250 g 8–9 oz rice noodles
- 2 chicken breasts cut into bite-sized pieces
- 2 tablespoons oil vegetable or sunflower oil
- 1 medium onion sliced
- 1 large carrot cut into thin sticks
- 200 g 7 oz mushrooms, sliced
- 1 red bell pepper thinly sliced
- 3 tablespoons soy sauce or to taste
- Salt to taste
- Black pepper to taste
- 2 green onions chopped (for garnish)
Instructions
- Cook the rice noodles according to the package instructions. Drain well and set aside.
- Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the chicken and cook until golden and fully cooked through. Remove from the pan and set aside.
- In the same pan, add the remaining oil. Add the onion, carrot, mushrooms, and red bell pepper. Stir-fry for 4–6 minutes until tender but still slightly crisp. Season with salt and black pepper.
- Add the drained rice noodles to the pan and gently toss with the vegetables.
- Return the cooked chicken to the pan. Pour the soy sauce over everything and mix well until evenly combined.
- Cook for another 1–2 minutes until heated through.
- Turn off the heat and sprinkle chopped green onions on top before serving.
Notes
- Do not overcook the rice noodles, as they can become too soft when mixed in the pan.
- You can add garlic or fresh ginger for extra flavor.
- For a spicy version, add chili flakes or a drizzle of sriracha.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
